Oatmeal Orange Cookies (Diabetes Friendly)
(60)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 18
Ingredients
1/2 cup Smart Balance butter for baking, softened1/4 cup granulated sugar1/4 cup dark brown sugar, packed1 egg white1/4 cup applesauce, unsweetened1 cup whole wheat pastry flour1 cup old fashioned oats1/3 cup wheat bran1/2 teaspoon baking soda1/2 teaspoon cream of tartar1/4 teaspoon cinnamon1 orange, zested and juiced1 tablespoon orange juice
Directions
Preheat oven to 350 degrees Fahrenheit.
Place the butter in a medium mixing bowl. Cream the butter using an electric mixer. Slowly add the sugars and continue to mix for 2-3 minutes.
Add the egg white and applesauce, and mix just to combine.
Sift the dry ingredients together in a separate mixing bowl. Add to the wet ingredients, along with the juice and zest. Drop the dough one tablespoon at a time onto two cookie sheets lined with a silicone mat or parchment paper. Bake 10 minutes or until the bottom of the cookies are just browned. Cool on a wire rack.
Serves 18 (2 cookies per serving).
Servings Per Recipe: 18
Nutritional Info Amount Per Serving
  • Calories: 112.5
  • Total Fat: 5.4 g
  • Cholesterol: 6.7 mg
  • Sodium: 83.9 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.9 g

Member Reviews
  • JANC319
     Diabetics need to control carbs, including sugar.
    One diabetic serving is 15 carbs, so at 18, this recipe is, indeed diabteic friendly.
    It is very old school to believe that diabetics cannot consume sugar - they just need to control the amount. - 2/20/11
  • SUE-Z-QUE
     The comments "These sound good", or "I may make these", or "Sounds tasty" etc. are not much help in deciding if I want to try the recipe. It seems like the only way one can rate a recipe is if it has been made and eaten. - 2/21/11
  • ACORNLEC1
     I have been diabetic for 52 years. Guidelines are constantly changing. Currently as long as you control for number of carbs and your total calories, you will do fine. This recipe would fit into a diabetic meal plan. What you can't do is eat the 18 servings in one day!! I plan on making these. - 2/20/11
  • CD6846744
     I have been diabetic for 25 years and am always looking for good recipes. This one was great. I did use Splenda for the granulated sugar but used real brown sugar. Just the right amount of sweetness for me. Thanks! - 2/22/11
  • KALIGIRL
     I substituted milled flax seed for the oat bran and the cookies were wonderful. - 2/20/11
  • CHOCOHOLICLADY
     Used Splenda white and brown, doubled cinnamon, added 1/8 tsp ground nutmeg, 1/8 tsp ground clove, and 2/3 dry cup measure of dark chocolate chips. Otherwise, followed recipe. Baking time varies with altitude and weather as with any recipe, but watch for bottoms to brown. Remove from pan quickly. - 2/20/12
  • JEANNETTE59
     I used Spenda brown sugar-splenda blend, reducing calories and carbs. The cookies are a nice treat.
    More important, some of the comments are really mean spirited, may I suggest that you read the instructions under Rate This Recipe. Ratings are to be based on taste & if you would make again. - 2/20/11
  • NORASPAT
     I loved them but I changed them.I used 3/4 cup applesauce so no butter or oil was used. I subbed 1/4 Molasses and 1/4 brown sugar. They did not spread but they were great.I had no butter or smart balance but I had a fresh orange and really wanted to make these, The orange cinnamon was great. - 3/1/12
  • VXWALL1942
     Boy, its difficult limiting to the portion size of only ONE cookie. And two makes the carbs a bit high for diabetics. :-( That being said, this is a really good source of fiber and tastes excellent. - 2/20/12
  • RUNNERMAMMA1
     eh, these are ok. They expanded during cooking, so leave plenty of space between cookies. The orange twist to a regular oatmeal cookie is good. I did not have the recommended butter, so I used 1/4c butter, 1/4c margarine. They did want to crumble when taken off the pan. For me baking took 15min.
    - 3/30/11
  • SHANNAKW
     GREAT cookies! My sister is a registered dietician and was pleased with the nutritional info, especially since I yielded 36 cookies from a single recipe, thus cutting everything down by half (smaller cookies=I get to eat more!) and my diabetic grandmother will be ecstatic to munch on these at Xmas! - 12/4/12
  • HAPPY4ME2DAY
     I made these this afternoon. Thankfully I had some raisins and semi-sweet chocolate bits to add to the dough because these were bland. My family wondered could not detect the the cinnamon - 1/4 tsp is too scant. I used Splenda for the white sugar, I did not have brown sugar Splenda. - 12/24/11
  • THEFLORIDAFAIRY
     Did not come out as pictured. Runny - 1/18/13
  • GIVEUP30
     super cookies. - 2/23/11
  • MARSHA48
     I'm not Diebetic, but love these cookies and so does the family. thanx - 2/21/11
  • JENNIFER2016
     I have found in the past that diabetic food is good for everyone. Some of it does take sometime getting used to but I think it benefits everyone rather then just benefiting diabetics. I've tried diabetic recipes and they are really quite good!:)
    - 2/17/16
  • WENDY1955
     I followed the recipe exactly except could not find the Smart Balance Butter in our store, so used butter. They turned out great! Already portioned and in the freezer ready for a quick snack on the run. - 5/8/13
  • HAPPYCAVEGIRL
     I had to use real butter instead of smart balance, and I accidentally added wheat germ instead of wheat bran, but I don't think that would make these cookies as bland and tastless as they were. They puffed up like cake and even after adding pure orange extract, they still had very little flavor. :( - 1/6/13
  • MUSTANGMAN1954
     SUE-Z-QUE, I'm sorry but I don't think you should be rating recipies anyway if you haven't made them and tasted them. - 12/4/12
  • POPEYETHETURTLE
     I'm an Insulin Dependent, "Tight Control" Diabetic. Thru trial, my Endo & I have determined 10 grams of carbs per unit of insulin works for me. I calculate carb intake AFTER meals w/Spark. For 5 years my A1c avg is 6.8. Diabetic for 28 yrs, I have 0 diabetic damage. 2 cookies are 1.87 units of Insln - 4/1/12
  • PATRICIAANN46
     My oldest son has Type I Diabetes and I am always looking for recipes that he might like. I think I have found one in this recipe. - 2/20/12
  • LEANJEAN6
     Excellent! - 2/20/12
  • CLR57CHEVY
     Anyone tried to substitute the orange juice with something else? Maybe cranberry? - 2/20/11
  • JUSTEATREALFOOD
     These 'diabetic' cookies have half again more carbs per cookie than the other cookies recipes I've read here so far. 15g to the other recipes 10g.

    And I'll never understand why diabetic recipes cut out fats. Blood sugars rise when people eat carbohydrates not butter or egg yolks. - 11/22/14
  • KFLEMING55
     don't make of eat this.
    Carbs and wheat and oatmeal especially spike insulin which is what is inflaming our health and causing disease. Stop eating carbs including wheat which is genetically modified and oats which is a high glycemic product. STOP the madness. - 8/1/14



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