Prep 25 mins
Cook 12 mins
These cookies are low in fat and also a good diabetic cookie.
- 2 eggs
- 3⁄4 cup sugar or 3⁄4 cup Splenda sugar substitute
- 1⁄4 teaspoon ground ginger
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- 1 tablespoon butter, melted
- 2 teaspoons baking powder
- 1 3⁄4 cups quick-cooking oats
- Heat oven to 350 degrees.
- In a large bowl beat eggs until frothy.
- Add sugar, ginger, vanilla and salt; mix until sugar is dissolved, about 2 minutes longer.
- Blend in butter and baking powder, then fold in oats.
- Cover a large cookie sheet with ungreased foil.
- Drop the batter onto sheet in rounded teaspoonfuls spaced 2" apart.
- Bake in center of oven until the edges are golden brown, 10 to 12 minutes.
- remove from pan while hot and cool on a rack.
- Repeat with remaining batter.
I halved the recipe and used egg beaters instead of an egg, splenda and 1 Tbsp of butter buds instead of butter. I did have to cook mine alittle longer than 15 minutes. These were good even my husband ate one.
These are wonderful, especially when they are hard(sort of as though they were toasted). I did have to bake these at 180C in a pre-heated oven for 27 minutes as these were still too soft after the first 12 minutes. They went wonderful with my dad's evening tea with his friends' today. He says a special 'Thank You' to you:) Thanks for posting!
these were tasty and chewy cookies - i must admit i forgot to melt the butter. i just added the softened butter into the mixture and mix with my mixer until combined. i find these a little too 'eggy' for me. i did reduce the sugar to 1/2 cup (i don't like too-sweet cookies). I dusted some with icing sugar + ground ginger and pressed a few mini choc chips on top for deco. I had to bake them for 17 minutes, as they were too soft. thanks 4 the very easy recipe! Sorry if the picture isn't too clear!