Low Sugar Oatmeal Raisin Cookie Recipe - Allrecipes.com
Low Sugar Oatmeal Raisin Cookie Recipe

Low Sugar Oatmeal Raisin Cookie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 05, 2004

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. My diabetic sweet-loving old dad and I say thanks. He just finished a batch and asked me to make more and double the batch. He LOVES them, and he's not easy.

 
Most Helpful Critical Review
Nov 20, 2004

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'll make this cookie again, but only for a diabetic person.

 
Jul 19, 2003

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 enjoy making special treats for them. Thank you so much !!

 
Mar 31, 2005

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 10 g (this recipe) = less than 1 T. WRONG! I've got to agree a full cup of Splenda is overkill - 1/2 c is plenty! A good, light cookie!

 
Apr 07, 2004

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 be bothered to chop the raisins - made for a quicker prep time.

 
Jan 10, 2004

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

 
Feb 01, 2010

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 part regular brown sugar - did not add the packets and this was sufficiently sweet. I used low fat margarine but next time i will try half marg and half applesauce. i also used mini-choc chips instead of raisins. will make again and again!

 
Oct 07, 2010

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 unknowingly grabbed at my usual additions, hence the following changes/subs. (WW flour, 1/4 c. applesauce to 1/4 margarine, 1/3 c. brown sugar, 1/2 c. Splenda, 1/4 c. wheat germ, and chopped walnuts.) Definitely not the most attractive cookie-cookie, but oh so good out of the oven and difficult to spot that it's a better-for-you version. Husband came home, snatched one up, then another, then another, til I squawked "hey dude, it's almost dinnertime!", to which our toddler remarked, "save cookie for me daaaaaddddy!"

 

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Nutrition

  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 26.5 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 166 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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