Soaking the raisins rehydrates them and makes these cookies irresistibly soft and moist.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
45 mins
Servings:
40
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper, if desired. In a small bowl, combine raisins and boiling water; set aside.

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  • In a large mixing bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or sugar substitute, egg product, cinnamon, vanilla, and baking soda. Beat until combined. Add the flour; beat until smooth. Stir in the oats.

  • Drain the raisins; stir raisins and chocolate pieces into oat mixture.

  • Drop dough by rounded teaspoons onto prepared cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool.

Tips

Tips: Sugar Substitutes: We recommend Splenda(R) granular, Sugar Twin(R), Sweet 'n Low(R) packets, or Sweet 'n Low(R) bulk. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar. Yield if using Sweet 'n Low will be lower (about 35 cookies with Sweet 'n Low). Nutrition Facts per cookie: 78 cal., 4 g total fat (2 g sat. fat), 3 mg chol., 47 mg sodium, 10 g carbo., 1 dietary fiber, 2 protein. Exchanges: 1/2 other carb, 1/2 fat. Carb Choices: 1/2

Nutrition Facts

87 calories; protein 2.1g 4% DV; carbohydrates 11.8g 4% DV; exchange other carbs 1; dietary fiber 1g 4% DV; sugars 7.3g; fat 4.2g 6% DV; saturated fat 1.6g 8% DV; cholesterol 3.2mg 1% DV; vitamin a iu 75.1IU 2% DV; vitamin c 0.1mg; folate 6.8mcg 2% DV; calcium 7.3mg 1% DV; iron 0.5mg 3% DV; magnesium 16.6mg 6% DV; potassium 81.2mg 2% DV; sodium 46.7mg 2% DV.