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!
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
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.
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.
These ARE really good! My boss was complaining that on our "food days" at the office.... that no one ever brings any diabetic deserts for him. So, I made these cookies and he and others really liked them. My husband, who is also a diabetic, (but who will rarely eat diabetic cooking} really enjoyed these as well. I got high compliments from everyone. The only thing I didn't like was that the recipe doesn't make many cookies and that they don't brown up very well. I did double the recipe, but it still didn't make all that many cookies. I also flattened them down like the another poster mentioned. They came out beautifully! The second time I made them I doubled the cinnamon and I liked them even better! Thanks for sharing this recipe!
I just made these and they look nothing like the picture and have no flavor.
My husband enjoyed these cookies. I enjoyed the texture and basic taste of the cookie, but it left a sweet-salty after taste on the roof of my mouth, which lasted til the next day. Most likely from the self rising flour and Splenda mix. Curious if anyone has tried stevia instead of splenda?
I like to make things even healthier so I used 1/4 cup coconut oil and 1/4 cup butter. I used wholewheat flour and 1-1/2 teaspoons baking soda. I used 1 tsp cinnamon and added 1/4 cup grd dried cranberries and 1/3 cup grd sunflower seeds and 1/4 cup raisins. I baked at 350 degrees for 12 minutes and they came out delicious. Next time I may add 1 scoop of protein powder.
These are yummy little gems for sure! I like that they are lower in carbs as I made them for a special treat for our SB diet now that we are on the maintenance phase. Just a note for others, the tops do not get very browned so watch the bottoms to see if cooked.
I felt guilty making regular desserts with a diabetic husband. These cookies are the answer! They are my first attempt at a diabetic dessert and wow! I hit the jackpot with this one. Thanks for posting this one.