Sugar can have harmful effects on your metabolism and overall health. For this reason, many people turn to artificial sweeteners like sucralose (Splenda. )Sugar is replaced with Splenda in this recipe which is the brand name for sucralose. Splenda Granulated is the perfect sucralose sweetener to substitute for sugar. It has a one-to-one ratio for substituting for sugar in most recipes, has no artificial aftertaste, and does not change texture or composition when heat.
Vanilla, cinnamon and raisins give fruity and sharp taste to oatmeal cookies. Easy to make and delicious to eat.
In a mixing bowl combine the flour with cinnamon. In another bowl mix together sugar and butter until fluffy before adding egg+vanilla extract for sweetness as desired! Add liquid carefully while still mixed so you don’t miss any hidden goodness inside like oats or raisins (or both!). Once everything has been incorporated give it one final stir by hand then drop tablespoons fulls onto baking sheets – I found that smaller amount works better if looking only at first few servings but keep in mind larger quantity can be made ahead of time too
Diabetic Raisin Oatmeal Cookies
- Oven Tray
- Baking Paper
- 1 Cup Self Rising Flour
- ½ Cup Butter
- 2 tbsp Splenda granular (white)
- 2 tbsp Milk
- 1+½ Cups Quick Oats
- 1 Large Egg
- ¼ tsp Cinnamon
- ¾ Cup Splenda (brown sugar blend
- ½ tsp Vanilla
- ½ Cup Dark Raisin
- 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).
Recipe from Kathleen Stanley-Diabetes Educator-Quick & Easy Diabetic Recipes for One- Diabetes Self-Management