Soft and satisfying, this chocolate chip cookie recipe incorporates toasted whole-grain oats and low-fat yogurt. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


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.

  • 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; 3.6 g total fat; 2.1 g saturated fat; 11 mg cholesterol; 48 mg sodium. 45 mg potassium; 11.9 g carbohydrates; 0.6 g fiber; 7 g sugar; 1.3 g protein; 57 IU vitamin a iu; 16 mcg folate; 12 mg calcium; 1 mg iron; 12 mg magnesium;

Reviews (2)

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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
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
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