Diabetic Oatmeal Cookies
Chewy oatmeal raisin cookies spiced with cinnamon and nutmeg, sweetened with sugar substitute instead of sugar. A built-in lower-fat option swaps half the margarine for applesauce or banana. Diabetic-friendly baking made easy.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minA good oatmeal cookie should taste like home, and these deliver. Rolled oats, plump raisins, warm cinnamon, and nutmeg come together in a simple drop cookie that skips the sugar entirely in favor of a liquid sweetener.
What makes this recipe especially useful is the built-in variation: swap half the margarine for applesauce or a mashed banana to cut the fat without losing moisture. Both versions bake up soft and chewy.
They’re the kind of cookie you can keep in the jar for an everyday treat, knowing they won’t wreck your blood sugar the way a traditional recipe would.
Kitchen Tips
- If using the applesauce or banana swap, expect a slightly softer, cakier cookie; both are equally good
- Let the cookies cool completely on the sheet before moving them so they firm up and hold together
- The raisins add most of the natural sweetness here, so use good plump ones for the best flavor
Ingredients
Directions
Cream margarine.
Add beaten egg, sucaryl solution, and milk.
Sift and mix dry ingredients and then add to first mixture.
Beat in vanilla, raisins, and rolled oats.
Drop by teaspoon onto greased cookie sheet and bake.
You can use ¼ cup margarine and ¼ cup applesauce or 1 banana instead of using the full amount of margarine.
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