Low Sugar Oatmeal Raisin Cookie28 Reviews
“A tasty oatmeal raisin cookie that uses a sugar substitute instead of sugar. Great for people on special diets.” - by Judy Sommavilla
Original recipe yields 2 dozen
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- Sift together the flour, baking powder, cinnamon, ginger and salt, and set aside. In a medium bowl, cream together the margarine, brown sugar and sugar substitute. Stir in the egg and vanilla. Add sifted ingredients and stir until combined, then mix in the oats and raisins.
- Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on the baking sheets.
Amount Per Serving (12 total)
- 190 cal
- 8.6 g
- 26.5 g
Based on a 2,000 calorie diet
Reviews (28)Rate This Recipe
"I took a reviewer's suggestion to use one cup of Splenda instead of the packets - no aftertaste at all. Guilt free and healthy! Quick and easy to perpare, but as she says, don't over bake them. My ..." See morediabetic sweet-loving old dad and I say thanks. He just finished a batch and asked me to make more and double the batch. He LOVES them, and he's not easy."
"This is a terrific tasting oatmeal cookie. You wouldn't know it was low sugar. (I used equal sweetener). I am a home health provider, one of my clients and also my husband are diabetics. I enjoy mak..." See moreing special treats for them. Thank you so much !!"
"Be careful measuring Splenda! It's lighter than sugar. Some may be misusing the Usage Guide on a box of bulk Splenda. It states 50 g SUGAR = 4 T Splenda. They then believe 50 g SPLENDA = 4 T; so 10 g ..." See more(this recipe) = less than 1 T. WRONG! I've got to agree a full cup of Splenda is overkill - 1/2 c is plenty! A good, light cookie!"
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