Recipe by Mollie Nagel
"Applesauce and spices make these sugarless cookies tasty."
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1 1/4 teaspoons
quick cooking oats
I made these for a friend who is a diabetic. I found them to be perfectly acceptable, too. They're chocked full of good ingredients. I did not find the dough to be thin as the recipe stated. This is a very good chunky cookie.
Cake-like texture left me less that satisfied. I'm used to healthier baked goods so I enjoyed the flavor. They stick to the cookie sheet so recipe could indicate to spray sheet with non-stick spray. I got better baking/browning when flattening slightly with the back of a spatula (sprayed with cooking spray) or oiled fingertips. I was testing this recipe as a possible gift for a friend with diabetes and I don't think the result is gift-worthy. However, I will enjoy these with tea in the morning without regrets. They are certainly a healthy option.
A good recipe, but needed more spices (I upped it to 2.5 tsp cinnamon, 1.5 tsp allspice), more raisins (1 1/4 c. to 1 1/2 c.), and more vanilla (1.5 tsp). My recipe yielded 36 cookies - they did not spread, so drop them close together. I also used flat flake oats. The cookies are best warm, and good with jam.
I kept adding dried fruits-even some dates to give a sweeter taste. My only complaint is that I can't stop eating these. Breakfast in a cookie. Put a little honey on top if you want sweeter.
My diabetic coworkers loved this! Wonderful taste with the spices!! I will make these again!
These cookies were okay. I substituted chopped apples for the raisins. I also added more seasonings and vanilla. I am not use to sugarless cookies, so it is hard for me to rate them.
I've been trying to get away from sugar and thought this recipe would satisfy my craving for cookies. I made a few changes: used twice the amount of cinnamon and also kicked up the nutmeg and cloves. Didn't have walnuts on hand but did add about 1 cup chopped up prunes along with the cup of raisins. I used cinnamon applesauce and margarine instead of the oil. Because someone said they are not really sweet, I added 1 T honey for good measure. The batter was thin so I decided to bake them like I would brownies, in a cookie sheet (for about 20 minutes). The aroma that came from the oven was heavenly. They fit the bill for what I was wanting. Best thing about this recipe is you can add whatever suits your tastes.
My husband has always said there is no such thing as a bad cookie, some are just better than others. Well this recipe proves that saying wrong. These could be the worst cookies I have ever made. Sorry!!
* Percent Daily Values are based on a 2,000 calorie diet.
Sugarless Cookies II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 125
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