Sugar-free Diabetic Oatmeal Cookies
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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