Add dried apricots, currants, and chopped walnuts to oatmeal cookies for a delicious treat.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat cookie sheet with cooking spray or line with parchment paper; set aside.

  • In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and allspice; beat until combined. Beat in yogurt, egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts, and any remaining flour. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.

  • Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer cookies to a wire rack; let cool. To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.


Tips: If using a sugar substitute, choose Splenda(R) Brown Sugar Blend. Follow package directions to use product amount equivalent to 1 1/2 cups brown sugar. Nutrition per Serving with Substitute: same as below, except 90 calories, 13 g carbohydrate, 53 mg sodium.

To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350-degree F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

101 calories; protein 2.3g 5% DV; carbohydrates 16.9g 6% DV; dietary fiber 1g 4% DV; sugars 8g; fat 2.9g 4% DV; saturated fat 1.4g 7% DV; cholesterol 5.3mg 2% DV; vitamin a iu 117.6IU 2% DV; vitamin c 0.1mg; folate 22mcg 6% DV; calcium 19.7mg 2% DV; iron 0.7mg 4% DV; magnesium 15.7mg 6% DV; potassium 73.3mg 2% DV; sodium 55mg 2% DV.