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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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    Ingredients:

    Yield:

    cookies

    Units: US | Metric

    Directions:

    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.

    Browse Our Top Drop Cookies Recipes

    Ratings & Reviews:

    • on October 10, 2008

      45

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2010

      55

      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

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    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
    42%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.5 g
    12%
    Cholesterol 18.1 mg
    6%
    Sodium 104.4 mg
    4%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 3.0 g
    12%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    Splenda granular

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