Crispy Oatmeal-Raisin Cookies
These are a crispy, chompy version of the American classic. Filled with hearty oats, whole wheat flour, and just enough sugar, they’re a treat you don’t have to feel guilty about.
For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.
Serves 22; serving size: 2 (1 1/2-in) cookies
1 1/2 cups old-fashioned (not quick cooking) oats
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 tsps ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/3 cup 67% vegetable oil butter-flavored spread, at room temperature
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
1 tsp vanilla extract
1/4 cup raisins
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Combine the oats, all-purpose flour, whole wheat flour, cinnamon, baking soda, and salt in a medium bowl and whisk to mix well. Set aside.
- Combine the butter-flavored spread, granulated sugar, and brown sugar in a large mixing bowl and beat at medium speed until mixture is fluffy. Beat in the egg and vanilla. Add the oat mixture and beat at low speed until moistened. Stir in raisins.
- Drop mounds of dough, 2 level tsps each, 2 in apart on prepared baking sheets. Bake until bottoms of cookies are lightly browned but centers remain soft, 10 to 12 minutes.
- Cool cookies on baking sheets on wire racks for 2 minutes. Remove from baking sheets and cool completely on wire racks. The cookies can be covered in an airtight container and stored at room temperature up to 2 days.
Calories from Fat: 26 g
Total Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 10 mg
Sodium: 83 mg
Total Carbohydrate: 17 g
Dietary Fiber: 1 g
Sugars: 8 g
Protein: 2 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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