Low Sugar Oatmeal Raisin Cookies

    25 min

    This oatmeal cookie recipe is diabetic friendly thanks to fruit sugar, or fructose, which you can find in any large supermarket. If you prefer regular sugar, simply use 3 tablespoons granulated sugar instead of fruit sugar.

    30 people made this

    Serves: 36 

    • 50g margarine, softened
    • 2 tablespoons fruit sugar (fructose)
    • 2 egg whites
    • 180g unsweetened apple sauce or puree
    • 60ml unsweetened apple juice
    • 1 teaspoon vanilla extract
    • 125g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 120g porridge oats
    • 5 tablespoons chopped raisins

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a large bowl, cream together the margarine, fruit sugar and egg whites until smooth. Stir in the apple sauce, apple juice and vanilla. Combine the flour, bicarb, cinnamon and, if desired, salt; stir into the apple sauce mixture. Finally, mix in the oats and chopped raisins. Drop by rounded spoonfuls onto the prepared baking trays.
    3. Bake for 15 to 17 minutes in the preheated oven, until cookies are firm to the touch and lightly browned. Cool 1 minute on the baking trays before removing to wire racks to cool completely. When cool, store in an airtight container. I like to keep mine in the fridge.

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    Reviews in English (15)


    Make these cookies and took them to work as a test not telling anyone that they were sugarfree. They were a hit with everyone.  -  12 Jul 2001  (Review from Allrecipes US | Canada)


    Excellent recipe. I used 2 tablespoons of maple syrup instead of fructose syrup. Also added more raisins...a generous 1/2 cup, 1/2 cup walnuts and 1/8 teaspoon of nutmeg and cloves. Definatly will make again!  -  17 Oct 2007  (Review from Allrecipes US | Canada)


    I have tried a number of *sugar free* cookie recipes, and this by far is the best. I followed the recipe as is, but after the first batch came out of the oven, decided to flatten out the dough before baking, this made them more cookie than cake looking. Next time I will add another tablespoon or two of fructose, but other than that wouldn't change a thing.  -  29 Dec 2005  (Review from Allrecipes US | Canada)