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Nutritional Info
  • Servings Per Recipe: 45
  • Amount Per Serving
  • Calories: 89.4
  • Total Fat: 3.5 g
  • Cholesterol: 10.7 mg
  • Sodium: 53.5 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Sugar-free Diabetic Oatmeal Cookies calories by ingredient
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Sugar-free Diabetic Oatmeal Cookies

Submitted by: PRAIRIEDAWNPAM

Introduction

Here is a cakey cookie. I adapted this recipe for Hubby who is a Type 1 Diabetic. Experiment with adding different combinations of dried fruit, nuts and/or chocolate chips. Combinations of apple sauce and butter/margarine/oil can be varied, too, depending on your dietary preferences regarding fat. One cookie, recipe as-written, is a snack, under 13 carbs. Here is a cakey cookie. I adapted this recipe for Hubby who is a Type 1 Diabetic. Experiment with adding different combinations of dried fruit, nuts and/or chocolate chips. Combinations of apple sauce and butter/margarine/oil can be varied, too, depending on your dietary preferences regarding fat. One cookie, recipe as-written, is a snack, under 13 carbs.
Number of Servings: 45

Ingredients

    • ½ cup butter
    • ½ cup apple sauce
    • 1 t vanilla
    • ½ c Splenda
    • ¼ c sugar free pancake syrup
    • 1 (3.5 ounce) package instant sugar-free pudding mix (I use Jello butterscotch)
    • 2 eggs
    • 1 cup ww flour
    • 1 teaspoon baking soda
    • ½ t salt
    • 2 1/2 cups rolled oats
    • 2 t cinnamon
    • 1 t allspice
    • 1 c nuts or raisins (for this recipe, 1/4c unsweetened coconut, 1/4c chopped walnuts and 1/2 c soaked raisins were used)


Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Soak raisins (optional) in boiling water.
2. In a large bowl, cream together butter, apple sauce, splenda, syrup.
3. Blend in instant pudding, then beat in eggs until the batter is light and fluffy.
4. Combine flour and baking soda and salt; mix into the batter.
5. Stir in oats and nuts or raisins (after draining water)
6. Dough will be stiff. Add upto 2 tablespoons of water if necessary. Drop dough by spoonfuls onto the prepared baking sheets. Flatten before baking. 1/4 cup of dough makes 3 cookies.
7. Bake for 8 minutes in the preheated oven, or until firm.
8. Cool on wire rack



Number of Servings: 45

Recipe submitted by SparkPeople user PRAIRIEDAWNPAM.






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Member Ratings For This Recipe

  • Soft Cakey Cookies just like in the description. Quite strange yet tastey. If this cookie was crunchy it would be much better. - 9/30/10

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