Diabetic Oatmeal-Raisin Cookies Recipe

Name: Diabetic Oatmeal-Raisin Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup self-rising flour; 1/2 cup butter; 2 tablespoons white Splenda granular; 2 tablespoons milk; 1 1/2 cups quick oats; 1 egg; 1/4 teaspoon cinnamon; 1/3 cup Splenda brown sugar blend; 1/2 teaspoon vanilla; 1/2 cup dark raisin

Servings: persons

1 cup self-rising flour
1/2 cup butter
2 tablespoons white Splenda granular
2 tablespoons milk
1 1/2 cups quick oats
1 egg
1/4 teaspoon cinnamon
1/3 cup Splenda brown sugar blend
1/2 teaspoon vanilla
1/2 cup dark raisin

1
Preheat the oven to 325 degrees.
2
Mix the flour with the cinnamon.
3
Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
4
Stir in oats and raisins.
5
Drop by teaspoonfuls if small cookies are desired, tablespoons if larger cookies are desired onto parchment paper (this stuff is reusable - one sheet will do the whole batch).
6
Bake until golden brown, 10-12 minutes. Cool on wire racks.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup self-rising flour, 1/2 cup butter, 2 tablespoons white Splenda granular, 2 tablespoons milk, and more.

Yes, Diabetic Oatmeal-Raisin Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diabetic Oatmeal-Raisin Cookies

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