Soft and satisfying, this chocolate chip cookie recipe incorporates toasted whole-grain oats and low-fat yogurt.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
50 mins
Servings:
60
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oats in a shallow baking pan. Bake in a 375 degrees F oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.

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  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.

  • Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool.

Nutrition Facts

82 calories; protein 1.3g 3% DV; carbohydrates 11.9g 4% DV; exchange other carbs 1; dietary fiber 0.6g 2% DV; sugars 7g; fat 3.6g 6% DV; saturated fat 2.1g 11% DV; cholesterol 11.3mg 4% DV; vitamin a iu 56.9IU 1% DV; vitamin cmg; folate 15.6mcg 4% DV; calcium 12.1mg 1% DV; iron 0.5mg 3% DV; magnesium 12.3mg 4% DV; potassium 45.2mg 1% DV; sodium 47.7mg 2% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
10/27/2019
These may be the worst cookies I have ever made. If it weren't for the chocolate chips they would be completely inedible. Read More
Rating: 5 stars
09/08/2018
No changes and I make them for my family all the time. They love them and don't know they are diabetic cookies. Read More