About this recipe: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.
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
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Method Prep:10min › Cook:15min › Ready in:25min
Preheat oven to 180 C / Gas 4. Grease baking trays.
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.
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.