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Low Sugar Oatmeal Raisin Cookie

By: Judy Sommavilla  
"A tasty oatmeal raisin cookie that uses a sugar substitute instead of sugar. Great for people on special diets."

Rating: This weblink has been rated 18 times with an average star rating of 4.6 Read Reviews (18)

Rate/Review | 417 people have saved this

 

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Original Recipe Yield 2 dozen
 

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup low fat margarine
  • 1/2 cup packed brown sugar
  • 5 (1 gram) packets Acesulfame Potassium sweetener
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups rolled oats
  • 1/2 cup chopped raisins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 191 | Total Fat: 8.5g | Cholesterol: 18mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 19, 2003 by BEKIDON 
This is a terrific tasting oatmeal cookie. You wouldn't know it was low sugar. (I used equal... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2004 by claudygirl 
I took a reviewer's suggestion to use one cup of Splenda instead of the packets - no... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by Tony 
quite yummy! ..I tried mine with Splenda as the sweetner though. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2005 by MUCHA1 
Be careful measuring Splenda! It's lighter than sugar. Some may be misusing the Usage Guide on... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2004 by BINAH 
Really good - especially for a healthy cookie. I used whole wheat flour instead and only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2004 by WORKERGIRL 
Made them tonight.....substituted 1 c. Splenda for the 5 pkts of artificial sweetner. They... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 9, 2003 by RUDYCOON 
Delicious...cannot tell that these are made with sugar substitute! Will definitely make again! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 3, 2006 by SAHARA2 
Very rich and delicious cookies. I substituted 1/2 cup of crystalline fructose for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 22, 2006 by angelscare 
I used 1/2 c splenda with 1/2 c brown sugar. I omitted the raisins only because my family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 11, 2009 by Tammy 
Wonderful! My husband tasted them and requested another batch to take to work. That night I... MORE

 
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