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Low-fat Oatmeal Cookies Recipe
Low-fat Oatmeal Cookies Recipe photo by Taste of Home

Low-fat Oatmeal Cookies Recipe

Publisher Photo
These oatmeal cookies are chewy with old-fashioned goodness and are low in fat.—Kathleen Nolan, Lawrenceville, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:15 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 15 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 egg whites
  • 1/3 cup corn syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup raisins

Nutritional Facts

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.

Directions

  1. In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Yield: 2-1/2 dozen.
Originally published as Low-fat Oatmeal Cookies in Taste of Home December/January 1997, p8

Nutritional Facts

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.

Reviews for Low-fat Oatmeal Cookies

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 31, 2015

"These were pretty tasty ! I was worried about how dry the dough was, but I saw one review that added applesauce. I mixed 1/4 c in before putting in the oven. PERFECT !"

MY REVIEW
Reviewed Oct. 11, 2014

"We thought these were very good for a cookie with virtually no fat!! My husband is a diabetic so substituted Splenda for the sugar and used white whole wheat flour. I also decided to add 4 oz. of applesauce since there was no oil. Very most, chewy cookie that I've now made four times! LOL, hubby loves them!! Thanks for the recipe! I treasure it!"

MY REVIEW
Reviewed Dec. 11, 2013

"I have been cooking for over 30 years but only recently have I been baking fat free or as close as I can get. Looked all over for a good oatmeal cookie that keeps its integrity while lowering calories and fat. This one is it! I did change the sugar to brown sugar and the corn syrup to honey. I also used one egg beater and one real egg white as this is all I had. Great recipe. i have always had good luck when using a Taste of home recipe.

Thanks"

MY REVIEW
Reviewed May. 10, 2013

"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."

MY REVIEW
Reviewed Jun. 12, 2012

"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!"

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