Oatmeal Raisin Cookies VIII

14
BRANDYK 0

"This cookies are the best for diabetics. They are simple to make. For people not on a restricted diet, simply use 3 tablespoons granulated sugar instead of fructose."
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Ingredients

30 m servings 50 cals
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Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the margarine, fructose and egg whites until smooth. Stir in the applesauce, apple juice concentrate and vanilla. Combine the flour, baking soda, cinnamon and, if desired, salt; stir into the applesauce mixture. Finally, mix in the oats and chopped raisins. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 15 to 17 minutes in the preheated oven, until cookies are firm to the touch and lightly browned. Cool 1 minute on the cookie sheets before removing to wire racks to cool completely. When cool, store in an airtight container. I like to keep mine in the refrigerator.

Reviews

14
  1. 16 Ratings

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Most helpful positive review

Make these cookies and took them to work as a test not telling anyone that they were sugarfree. They were a hit with everyone.

Most helpful critical review

These cookies tasted kind of like sponges so I made some icing using two tablespoons of sugar substitute, a teaspoon of almond extract, 1/4 tsp. vanilla extract, and enough skim milk to get it t...

Make these cookies and took them to work as a test not telling anyone that they were sugarfree. They were a hit with everyone.

Excellent recipe. I used 2 tablespoons of maple syrup instead of fructose syrup. Also added more raisins...a generous 1/2 cup, 1/2 cup walnuts and 1/8 teaspoon of nutmeg and cloves. Definatly wi...

I have tried a number of *sugar free* cookie recipes, and this by far is the best. I followed the recipe as is, but after the first batch came out of the oven, decided to flatten out the dough ...

I was looking forward to these as a healthy snack, but the recipe as-is was more cake-like than cookie-like. I added more oats than were called for and added nutmeg and allspice, as well as ext...

My dad LOVES them!! And my picky 3 year old girl too! I substituted dried cranberries and added a couple ozs. chopped walnuts and they turned out beautifully!

Made these last night, offered them to the Super Bowl crowd who ate every last one. They raved about my "oatmeal apple cookies". Just finished baking another batch in which I added some nutme...

These cookies tasted kind of like sponges so I made some icing using two tablespoons of sugar substitute, a teaspoon of almond extract, 1/4 tsp. vanilla extract, and enough skim milk to get it t...

The cookies came out like cake and was not sweet enough.

These were really good & so healthy for a treat. I will be using this recipe again! I used currants & dried cranberries instead of raisins.