diabetic oatmeal cookie recipe?

Question by francec28: diabetic oatmeal cookie recipe?
i need a diabetic oatmeal cookie recipe i have serched the web and it is so confusing i am not a diabetic and want to make cookies for a co worker pls help

Best answer:

Answer by GoodQuestion
I don’t have the recipe but I’ve had the cookies and was told it’s a ‘weight watcher’ recipe so it may be on that sight…check it out. It also could be in one of the old WW cookbooks.

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Posted by in Diabetic Cookies and tagged with Cookie, Diabetic, Oatmeal, Recipe | Trackback
  1. vikkisweethazel says:

    Crispy Oatmeal Cookies
    Diabetic Recipe
    1/3 cup butter or margarine
    1/3 cup lightly packed brown sugar
    1/4 cup warm water
    1 cup flour, divided 1/4 cup aside
    1 cup quick rolled oats
    1 teaspoon cinnamon
    1/2 teaspoon baking soda

    Cream butter and sugar together thoroughly, then beat in water. Set aside 1/4 cup flour for rolling. Mix together the remaining dry ingredients, then stir them into the creamed mixture.

    Add the remaining flour gradually to the dough until it is stiff enough to roll. Divide the dough into 3 lumps about the same size. Roll each lump of dough out about 1/8 inch thick and cut into 12 pieces about the same size. This is much easier than trying to use a cookie cutter if you need to know cookies per serving.

    Place on a lightly greased cookie sheet. Bake at 350 degrees about 10 minutes or until golden brown around the edges. Remove from pan, cool. Store in a covered container.

    Makes about 36 cookies.

    Nutrition information per 3 cookies:
    Calories: 126
    Fat: 6g
    Protein: 2g
    Carbohydrate: 16g
    Exchanges: 1 Starch, 1 Fat

  2. sanaz says:

    Oatmeal Cookie Ice Cream Sandwiches

    1 1/2 cups (234 g) rolled oats
    1/2 cup (60 g) unbleached flour
    1/2 tablespoon (7,5 ml) ground cinnamon
    1/2 teaspoon ( 2.5 ml) baking soda
    1 teaspoon one-to-one sugar substitute
    2 1/2 tablespoons (37.5 ml) frozen peach or pear juice concentrate, defrosted
    1/2 cup (120 g) reduced-fat stick margarine, melted
    butter-flavored refrigerated cooking spray
    3 cups (580 g) fat-free, sugar-free vanilla ice cream

    Preheat oven to 375°F (190°C) , Gas Mark 5.
    In a large bowl combine the oats, flour, cinnamon, baking soda, and sugar substitute. Add the defrosted fruit juice and margarine. Mix well.
    Drop by teaspoons onto a nonstick cookie sheet lightly coated with cooking spray. Bake 10 minutes, until lightly browned. Let sit on baking sheet for a few minutes until you transfer them to a rack to cool.
    To assemble sandwiches, place 6 cookies on a serving tray, bottom side up. Top each cookie with 1/2 cup (48 g) of the ice cream. Place another cookie on top and push together slightly. Serve at once. Store remaining cookies in a air tight container.

  3. MARIHA says:


    1/2 c. butter
    1 egg
    3/4 c. flour
    1 c. oatmeal
    1/4 tsp. salt
    1/2 tsp. soda
    1 1/4 tsp. liquid artificial sweetener
    1 tsp. vanilla
    1/4 c. raisins
    5 tbsp. orange juice concentrate, undiluted

    Mix all ingredients together and drop by teaspoonfuls onto cookie sheet, flatten. Bake at 350 degrees for 15-20 minutes.
    Makes about 40 cookies

  4. Ken K says:

    Substitue honey for the sugar, and add a teaspoonful of cinnamon to a regular oatmeal cookie recipe, and cut the liquid in the recipe proportionate to the amount of honey you use. DO NOT use artificial sweeteners! These will react to diabetes, and make it worse. Small amounts of honey will not harm a person with this disease.

  5. Pink_Skittle says:

    Diabetic Oatmeal-Raisin Cookies:

    30 min 15 min prep
    24-36 cookies

    1 cup self-rising flour
    1/2 cup butter
    2 tablespoons white Splenda granular
    2 tablespoons milk
    1 1/2 cups quick oats
    1 egg
    1/4 teaspoon cinnamon
    1/3 cup splenda brown sugar substitute
    1/2 teaspoon vanilla
    1/2 cup dark raisins

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

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