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

Source: Diabetic Living Magazine


Recipe Summary

20 mins
45 mins


Ingredient Checklist


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.

  • 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: 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

1 cookie
87 calories; protein 2.1g; carbohydrates 11.8g; dietary fiber 1g; sugars 7.3g; fat 4.2g; saturated fat 1.6g; cholesterol 3.2mg; vitamin a iu 75.1IU; vitamin c 0.1mg; folate 6.8mcg; calcium 7.3mg; iron 0.5mg; magnesium 16.6mg; potassium 81.2mg; sodium 46.7mg.

1 other carb, 1/2 fat