Diabetic Oatmeal Cookie Recipe
All of our Easy Oatmeal Cookie Recipes for you in one location. You will love the different types of Oatmeal Cookies The Wooden Spoon Effect has created!
This Diabetic Oatmeal Cookie Recipe is a delicious treat for any occasion and one of our favorite recipes. Made with healthier ingredients, these cookies are chewy and soft. Next time your sweet tooth is begging for something delicious, make these oatmeal cookies!
These are some of my favorite low carb oatmeal cookies ever! They are sweetened with Swerve brown sugar, so they taste sweet, but they aren’t loaded with sugar. If you live a low carb lifestyle, you should definitely try them!
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Ingredients Needed For Diabetic Oatmeal Cookie Recipe
- Swerve Brown Sugar
- Vegetable Oil
- Egg
- Milk
- Vanilla
- Old-Fashioned Oats not Quick Oats
- All Purpose Flour
- Salt
- Baking Powder
How To Make This Sugar-Free Oatmeal Cookies Recipe
1. Turn the oven to 350 degrees. Prepare the cookie sheet with parchment paper.
2. Mix together the dry ingredients: Swerve brown sugar, vegetable oil, egg, and vanilla extract in a large bowl. Sift the flour, salt, and baking powder in a separate bowl. Slowly add the flour mixture to the wet ingredients and stir. Add in the oats and milk and stir.
3. Using a cookie scoop, drop the low-carb cookie dough onto a prepared baking sheet.
4. Bake for 12 – 15 minutes, let cool, and enjoy!
Why You’ll Love This Recipe
- They are chewy and full of flavor
- Easy to prep
- Cookies ready in less than 20 minutes
- Crowd favorite
- Perfect for holidays and bake sales
Expert Tips For These Perfect Diabetic Oatmeal Cookies
- Brown Sugar is essential. For the ultimate experience, these diabetic oatmeal cookies need to have brown sugar Swerve. If you go with white sugar, they won’t have that deep caramelized flavor.
- Don’t overbake. Baking the cookies too long will make them dry and hard. For soft cookies, take the pan out of the oven as soon as the edges start to brown. The middles will still look soft but will finish baking on the pan.
- Don’t move the cookies early. Let the cookies rest on the pan for 5 minutes before removing them. Then finish cooling on a wire cooling rack. This will give them time to set up.
What Can I Add To Oatmeal Cookies?
- Chocolate chips – reach for your favorite sugar free chocolate chips to keep the cookies diabetic friendly. Or if you are okay with a little sugar, go with regular chocolate chips.
- Nuts – Walnuts and pecans are both tasty options. Chop them up and add in ¼ – ½ cup of your favorite nuts.
- Cinnamon – To add a little bit of spiciness, add a dash or two of ground cinnamon. So good!
- Raisins or Cranberries – Both will add a little more sweetness to the cookies and a fun texture. Don’t add more than ½ cup, so they don’t become too bulky.
- Butterscotch chips – Oatmeal and butterscotch make a heavenly combination! So incredibly delicious.
Can I Make Diabetic Oatmeal Cookies Ahead?
Yes! Bake as many batches of the cookies as you want and allow them to cool. Once they have cooled, place them in a sealed, airtight container. Store at room temperature for up to 5 days or freeze for up to 3 months.
Additionally, you can prepare the dough and place it on a cookie sheet. Freeze the cookie balls for 2 hours, then place in a freezer container. Add 2 minutes to the baking time and enjoy!
Don’t Forget to try one of our other Oatmeal Cookie Recipes!
- Applesauce Oatmeal Cookies
- Healthy Oatmeal Cookies
- Chocolate Oatmeal Cookies
- Cinnamon Oatmeal Cookies
- Oatmeal Cookies with Nutmeg
Need a New Cookie Container for your cabinet? I have you one for all your Oatmeal Cookies.
Diabetic Oatmeal Cookie Recipe
These are some of my favorite oatmeal cookies ever! They are sweetened with Swerve brown sugar, so they taste sweet, but they aren’t loaded with sugar. Try them!
Ingredients
- 1 Cup of firmly pack Swerve Brown Sugar
- ¾ cup of Vegetable Oil
- 1 Egg
- ¼ cup of Milk
- 1 teaspoon of Vanilla
- 3 cups of Oats
- 2 cups of Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
Instructions
- Preheat the oven to 350 degrees.
- Combine vegetable oil, Swerve brown sugar, egg and vanilla.
- Sift together the flour, salt and baking powder and add to the mixture.
- Add in the oats and milk.
- Stir well and drop by teaspoonfuls on an ungreased cookie sheet.
- Then flatten with the back of a spoon or your hand.
- Bake for 12-15 minutes.
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Nutrition Information
Yield 24 Serving Size 2Amount Per Serving Calories 170Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 8mgSodium 116mgCarbohydrates 22gFiber 1gSugar 8gProtein 3g
I am not a nutritionist. All nutrition values have been automatically generated. If you have questions, please have a professional look at the ingredients and help you with new values.
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