Oatmeal Cookies Splenda Recipes

I make these with the Splenda sugar baking blend to cut down on the sugar. No one in my family could tell the difference.

I took the original recipe and added lighter ingredients. I loved them and I hope you do too!

I used the recipe from the Quaker oats lid. Then I replaced half the sugar with baby food. Any of the sweeter kinds (i.e. not spinach etc) will do, or applesauce. I used Splenda instead of the sugar, and also used less than called for. Due to these substitutions these cookies do not melt in to the cookie shape, but still taste good. They do not taste as sweet, either.

These are a favorite at my work and church.

I like more flavor and that old fashioned crunch, so I make them bigger and bake them crisper.

a slightly lighter version of the vanishing oatmeal raisin cookies.

A little twist on the Splenda Crispy Chewy Oatmeal Cookies - these add chocolate chips instead of raisins.

You can substitute lots of things to reduce the calories and fat in these:

Swap egg beaters for the eggs.
Swap applesauce (or use benecol or take control) for the butter.

You can also add more spices... either more cinnamon (I did that), nutmeg, ginger, or allspice. Part of what makes oatmeal cookies great is the flavor!

The traditional no bake chocolate oatmeal cookies, with Splenda instead of sugar, and a little extra milk

Regular sugar and brown sugar is replaced with Splenda

Uses brown sugar splenda and regular white sugar

These are SO good and no additional sugar in them REALLY helps keep them "healthy". I've also used dried cranberries and golden raisins together and they're VERY tasty! A favorite in my house!