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Diabetic Oatmeal Cookies

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Recipe

 
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
½ cup margarine
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1 each eggs
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1 teaspoon sucaryl solution
*
¼ cup milk
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1 cup all-purpose flour
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½ teaspoon baking powder
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teaspoon baking soda
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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¼ teaspoon salt
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1 teaspoon vanilla extract
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½ cup raisins, seedless
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1 cup rolled oats
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Ingredients

Amount Measure Ingredient Features
118 ml margarine
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1 each eggs
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5 ml sucaryl solution
*
59 ml milk
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237 ml all-purpose flour
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2.5 ml baking powder
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0.6 ml baking soda
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5 ml cinnamon
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2.5 ml nutmeg
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1.3 ml salt
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5 ml vanilla extract
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118 ml raisins, seedless
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237 ml rolled oats
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Directions

Cream margarine.

Add beaten egg, sucaryl solution, and milk.

Sift and mix dry ingredients and then add to first mixture.

Beat in vanilla, raisins, and rolled oats.

Drop by teaspoon onto greased cookie sheet and bake.

You can use ¼ cup margarine and ¼ cup applesauce or 1 banana instead of using the full amount of margarine.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 55045% from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 496mg 21%
Total Carbohydrate 22g 22%
Dietary Fiber 6g 24%
Sugars g
Protein 25g
Vitamin A 22% Vitamin C 1%
Calcium 8% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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