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    You are in: Home / Recipes / Diabetic Oatmeal-Raisin Cookies Recipe
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    Diabetic Oatmeal-Raisin Cookies

    Diabetic Oatmeal-Raisin Cookies. Photo by Ed&Theresa

    1/1 Photo of Diabetic Oatmeal-Raisin Cookies

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Redneck Epicurean's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat the oven to 325 degrees.
    2. 2
      Mix the flour with the cinnamon.
    3. 3
      Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
    4. 4
      Stir in oats and raisins.
    5. 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. 6
      Bake until golden brown, 10-12 minutes. Cool on wire racks.

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    Ratings & Reviews:

    • on October 10, 2008


      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

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    • on June 24, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 19, 2009


      For a low-sugar cookie these are great. As other reviewers I used 1 1/2 teaspoons baking soda because I didn't have self-rising flour, I also doubled the cinnamon and left out the white Splenda. I added some chopped nuts. I made these cookies for my daughters in-laws because they are diabetic. They really enjoy the cookies. It is true regular oatmeal raisin cookies are better, but these truly are not bad.

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    Read All Reviews (16)


    Nutritional Facts for Diabetic Oatmeal-Raisin Cookies

    Serving Size: 1 (580 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 95.0
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 2.5 g
    Cholesterol 18.1 mg
    Sodium 104.4 mg
    Total Carbohydrate 12.3 g
    Dietary Fiber 0.7 g
    Sugars 3.0 g
    Protein 1.6 g

    The following items or measurements are not included:

    Splenda granular

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