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Low Sugar Oatmeal Raisin Cookie

Low Sugar Oatmeal Raisin Cookie

"A tasty oatmeal raisin cookie that uses a sugar substitute instead of sugar. Great for people on special diets."
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servings 190 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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.

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Read all reviews 34
  1. 36 Ratings

Most helpful positive review

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...

Most helpful critical review

I know this is a low sugar recipe, and if you like no sweetness at all this is the cookie for you. My family prefers a bit more sweetness. I used 5 Equal packets and it's just a bit bitter. I...

Most helpful
Most positive
Least positive

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...

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 enj...

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...

Really good - especially for a healthy cookie. I used whole wheat flour instead and only added 1/2 cup of sweetener (splenda). Can't imagine using a whole cup - really not necessary. Couldn't...

quite yummy! ..I tried mine with Splenda as the sweetner though.

I made these twice in two days to make sure these were really that good - and they are! I used whole wheat pastry flour since it adds more fluffiness. I also used part splenda brown sugar and ...

This recipe is close to a cookie that I make that my pals have dubbed the "hippie cookie" due to its healthy-ish ingredients. I was gladl to find a similar recipe to sample, but my hands unknowi...

Made them tonight.....substituted 1 c. Splenda for the 5 pkts of artificial sweetner. They are light and flavorful. This is a keeper/am going to try to adapt to a chocolate chip recipe soon.

Simple and Great tasting! The only change I made was that I used 1/2 cup "Splenda" instead of 5 packets.Also only had golden raisins handy.I found that the time for baking was perfect.Since you ...

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