Diabetic Oatmeal Cookies


yes, i FINALLY made cookies again. it's been y...

Below is an older recipe that my mother had in her recipe box.  Even though she was being treated for a heart condition, she had many low or sugar-free and fat free recipes in her collection.  I always stole some of these after working all day and would ruin my dinner having just a few too many.  I’ve adapted them to be more diabetic friendly by replacing some of the sugar with dry sugar substitute and lessening some of the fat.

36 cookies

45 min preparation time

Heat oven to 350 degrees.  Spray large baking sheet very lightly with cooking spray.

INGREDIENTS

3/4 cup margarine, softened

1 cup dry sugar substitute (Splenda for  Baking)

1/2 cup brown sugar

2 medium eggs

1 teaspoon vanilla extract (pure vanilla is best)

3 cups old-fashioned oats

1  1/2  cups all-purpose flour

1 teaspoon baking soda

1 teaspoon of salt

3/4 cups raisins

Cream margerine, sugar substitute and brown sugar until light and fluffy.  Add eggs and vanilla and mix well.  Blend in oats, baking soda and salt, then add the flour.  Blend thoroughly until of stiff consistency.  Add raisins and mix completely.

Chill dough to make it easier to handle.  Roll the dough into ball (36 portions) and flatten with a glass dipped in water and powdered sugar.

Bake at 350 degrees for 10-12 minutes.  Cookies should be lightly browned. Do not overcook.

Remove  cookies from baking sheet to wire rack. Let cool.

Serving size: 1 cookie

Total fat 5.9 grams   Cholesterol  25 mg.    Sodium   141 grams       Protein  2.0 grams      Carbs  17.1 grams    Sugar 4.3 grams

calories  76

I always like to have a few of these cookies for my bedtime snack with a glass of milk.

Please refer to your diabetic diet plan or ask your nutritionist for the proper amount of cookies you may have.

Enjoy!