Add dried apricots, currants, and chopped walnuts to oatmeal cookies for a delicious treat. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

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; total fat 2.9g 4% DV; saturated fat 1.4g; cholesterol 5mg 2% DV; sodium 55mg 2% DV; potassium 73mg 2% DV; carbohydrates 16.9g 5% DV; fiber 1g 4% DV; sugar 8g; protein 2.3g 5% DV; exchange other carbs 1; vitamin a iu 118IU; vitamin cmg; folate 22mcg; calcium 20mg; iron 1mg; magnesium 16mg.