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These oatmeal cookies are chewy with old-fashioned goodness and are low in fat.—Kathleen Nolan, Lawrenceville, Georgia
This recipe is:
Quick
Diabetic Friendly
Diabetic Exchanges: One serving (two cookies) equals 1-1/2 starch; also, 102 calories, 138 mg sodium, 0 cholesterol, 24 gm carbohydrate, 2 gm protein, trace fat.
Originally published as Low-fat Oatmeal Cookies in Taste of Home December/January 1997, p8
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Reviewed on May. 10, 2013 by Miss Lilly
I also used honey instead of corn syrup and dropped the sugar to 1/3 cup. I added chopped walnuts. These cookies were wonderful! Excited to have a recipe that is low fat and not too much sugar. I've made them on several occasions.
Reviewed on Jun. 12, 2012 by BakinGymnast
I changed this recipe a bit: instead of using corn syrup, I substituted honey. Then I cut back on the sugar, and used brown sugar instead of white sugar. I only used about 1/4 cup of brown sugar, since the honey made it sweeter. The dough was very thick, and I was worried, but after they came out of the oven they were quite puffy and soft, and tasted great!
Reviewed on Jan. 31, 2009 by ewthemom
These cookies are great for being no fat and they are super simple to make. My husband loves them and asked me to make more.
Reviewed on Apr. 22, 2008 by badgergirl
These are great considering there's no fat, but when I make them again I think I will try replacing some of the white sugar with brown sugar to give them a slightly sweeter flavor.
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