Chocolate chocolate chip oatmeal cookie

4 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 36.7
  • Total Fat: 1.0 g
  • Cholesterol: 1.7 mg
  • Sodium: 26.0 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.7 g
  • Protein: 1.2 g

View full nutritional breakdown of Chocolate chocolate chip oatmeal cookie calories by ingredient


low fat, sugarless low fat, sugarless
Number of Servings: 36


    3 tbls light butter
    1/2 teaspoon diabetic sweet sugar substitute
    1 sm box fat free sugar free instant chocolate pudding
    1/2 c flour
    1/2 c wheat flour
    1 c rolled oats
    1/2 tsp baking soda
    1/2 c hot water
    1/2 c mini semi sweet chocolate chips


beat together butter and sugar till creamy.
add box of pudding. beat again
In a medium bowl mix together flours, oats and baking soda.
Add to sugar mixture.
Pour in hot water and mix,
add in mini chocolate chips.

flour surface and roll cookie mixture.
Press into heart shape cookie cutters. Bake at 375 degrees for 12 minutes. Let cool and enjoy!

Number of Servings: 36

Recipe submitted by SparkPeople user RUTHMAIL.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    The chocolate chips really make it good. It IS very filling. I don't have any cookie cutters so I used a glass and made round cookies. I only got 13 cookies though. Maybe I spread the dough too thick. They are very good. - 7/18/08

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    I think that there is a mistake... I think that 1/2 teaspoon sugar substitiute should probably read as 1/2 cup. That was how I made the recipe. The cookies were good, but I could only squeeze 19 out of the batch; not 36. But, I think the real genius is in using the jello pudding. I'm gonna experimen - 3/13/08

  • no profile photo

    I love this chocolate chip oatmeal cookie recipe! Delicious - 1/30/20

  • no profile photo

    So tasty! - 8/31/18

  • no profile photo

    Very Good
    This was good, but as the previous comments said, I think 1/2 cup of sugar substitute is more suitable, that's what I used. Plus I used only whole wheat flour, and a bit more water and I got super moist cookies. It made 24 for me, and I made them small, so I don't know how to she got 36 out of it. - 3/29/11