Best Diabetic Oatmeal Cookies With Chocolate Chunks And Recipes

Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginge image

Provided by Annacia

Categories Dessert

Time 25m

Yield 45 cookies

Number Of Ingredients 13

2 cups old fashioned oats
1 cup whole wheat flour, fine ground if possible
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup margarine (low sat, non trans fat brand)
1 cup Splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired)
1/4 cup egg white
2 teaspoons pure vanilla extract
1 cup bittersweet chocolate, coarsely chopped (65% or plus cocoa)
1/2 cup crystallized ginger, finely chopped
1/2 cup chopped pecans (optional)

Steps:

Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.
In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
Stir in chocolate and ginger.
Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
Transportation tips:.
To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.

Diabetic Oatmeal-Raisin Cookies image

Provided by Redneck Epicurean

Time 30m

Yield 24-36 cookies

Number Of Ingredients 10

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

Steps:

Preheat the oven to 325 degrees.
Mix the flour with the cinnamon.
Cream the butter and both the sugars until fluffy. Add the egg, milk, and vanilla. Gradually add the flour mixture.
Stir in oats and raisins.
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).
Bake until golden brown, 10-12 minutes. Cool on wire racks.