Diabetic Oatmeal-Raisin Cookies

Total Time
Prep 15 mins
Cook 15 mins

This is my absolute favorite homemade cookie in the whole world! When I make a batch, I have to hide them, give part of them away, and basically lock them in the cabinet. They just don't last. I got so tired of not being able to eat the regular ones from the Elves in the magic tree, so I adapted a really good recipe. I hope you like them as much as I do.

Ingredients Nutrition


  1. Preheat the oven to 325 degrees.
  2. Mix the flour with the cinnamon.
  3. Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
  4. Stir in oats and raisins.
  5. Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
  6. Bake until golden brown, 10-12 minutes. Cool on wire racks.


Most Helpful

Very tasty when tweaked a little bit. I doubled the cinnamon and didn't add the white sugar but added an extra T of brown sugar mix. Thanks so much!

Ginny Ax December 22, 2010

Hi REdneck Epicurian: My DH is also a diabetic, so i am always on the lookout for diabetic friendly desserts. I have made these cookies several times. I have modified them for our preferences and to make them a little healthier. I am not a fan of splenda, so I don't use it. I use a product called WheyLow. This is a sugar alternative developed by a biochemist whose wife is diabetic. The difference between the two is that WheyLow is a milk based sugar that is not chemically derived. It performs exactly like sugar (i have even made hard candy with it:-) ) baked goods brown beautifully, for example. It has about 75% fewer carbs and Calories than regular sugar and 75% lower glycemic index. Can find WheyLow with that spelling on internet. Available in a wide variety of sugars just as regular sugar is, even maple! Secondly, I use Smart Balance in- stead of butter. Lots of Omega3s and virtually the same flavor as butter. works in almost everything the same as butter (no so good for shortbread). These are 2 ways to make these even healthier than they already are. Thanks for the recipe Judy in WA

godbreathed01 October 10, 2008

These are great cookies! When cooking, because my oven cooks hotter then normal, I baked mine a little bit less then the suggested time. Also I added baking soda since I didn't have self-rising flour.

Efz001 in the Midwest US June 24, 2010

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