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.
45 min preparation time
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
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.