This is one diabetes oatmeal cookie recipe you’ll want to keep around. With the sweet and tart flavors of orange and raspberry with the whole grains in oats, they’re a sweet treat for anyone craving a chewy cookie. This is one of my favorite oatmeal cookie recipes!
These cookies have no added sugars and whole grains. Pair them with protein like a glass of milk or a cheese stick, so you can help avoid a spike in blood sugar. Also, with simple ingredients found in any grocery store, it’s an easy recipe to make.
5-Step Diabetes Oatmeal Cookie Recipe
Although you can make these any time of year, they do have a certain Christmas-y vibe. I think it’s the orange-raspberry-cinnamon combination. They’re so nice and warm. This is a delicious treat that will satisfy your sweet tooth and also your cookie cravings!
For this recipe, you will need to set out an egg ahead of time. You can make your melted butter ahead too, so it will be room temperature when you’re ready to start baking. Also, you could dice the raspberries ahead if you’re feeling like an overachiever!
Here are the ingredients you’ll need for this diabetes oatmeal cookie recipe. (Notice there’s no all purpose flour, no regular sugar, and no brown sugar. Nothing but whole ingredients and natural sweeteners!)
1. Combine the Dry Ingredients
Our first step in this delicious diabetes oatmeal cookie recipe is to combine the dry ingredients together. So grab a medium bowl and whisk together the quick oats, flour, baking powder, cinnamon and salt. Then set that bowl aside.
2. Combine the Wet Ingredients
And then we’re on to the wet ingredients. You will need the melted and cooled unsalted butter, egg, and vanilla extract. Stir those together in a large bowl, and then add in the honey until it’s thoroughly incorporated.
3. Combine All diabetes oatmeal cookie recipe Ingredients Together
Now it’s time to add all the ingredients together. So add the flour mixture into the wet ingredients, and stir only until combined. Do not over stir. Next, fold in the orange zest and raspberry pieces. That’s it for the dough!
Then wrap the dough with plastic wrap to be air tight and let it chill in the refrigerator for at least 30 minutes.
4. Prepare to Bake This Diabetes Oatmeal Cookie Recipe
After the dough has chilled, remove it from the refrigerator and preheat your oven. Line a silpat mat on a cookie sheet and drop 18 rounded cookie scoops of dough onto the prepared baking sheet. You can flatten them slightly if you prefer. They won’t flatten or spread on their own while baking.
5. Bake Diabetic Oatmeal Cookies
We are now ready to bake our cookies! They will need to bake in the oven for 13-15 minutes. Don’t overbake or they will be dry. Cool on the baking sheet for 5 minutes afterward, and then remove the cookies to a cooling rack to cool completely.
CARBS FOR Diabetic Cookie Recipe
Although this recipe is made of wholesome ingredients and less sugar than most cookies, there are still carbs to consider. They come mainly from the whole wheat flour, oats, and honey.
With the specific brand of ingredients I used for this recipe, the entire total was 273g of carbs. With this recipe making 18 servings, that’s only 15g of carbs per serving. This recipe makes pretty healthy cookies!
Be sure to work this into your diet how you best manage your diabetes. And be sure to count the total carbs (or net carbs when dealing with fiber) in the specific products you use. Different brands vary in ingredients, so be doubly sure of the nutritional information in what you’re eating. (Need help counting carbs for your recipes? Check out my blog post with step-by-step instructions!)
What Makes this Recipe Diabetic Friendly?
The term “diabetic friendly” is considered differently by different people. We all have unique diets and preferences and ways to manage our diabetes. And although many people with type 2 diabetes may limit carbs and sugar intake for more of a low carb lifestyle, some people with type 1 diabetes will tell you they can eat literally whatever they want as long as they dose for it.
For me, after living with type 1 for 30+ years, I consider something to be diabetic friendly if it is either:
- a recipe that combines fiber, fat, and protein to help stabilize blood sugar levels to avoid a blood sugar spike
- a more diabetes friendly alternative to the ingredients you would normally find in a traditional version of that recipe
These cookies do include some protein, but only 1.5g per cookie. So that’s not really enough protein to count as option 1.
But this recipe is a very strong option 2. It’s simply a better choice with a higher nutritional value for a cookie. There is no added sugar, no chocolate, no processed anything — it’s full of healthier ingredients. These cookies include whole grains, real fruits, and natural sweeteners from the honey (or you may want to use maple syrup instead for a different flavor combination).
What to Serve with Recipe
If you’re eating this with a meal, be sure you’re including protein in your meal and you’re all set.
In case this is a snack, try eating it with a cheese stick, a hand full of nuts, or a glass of milk for some protein. Any of these would be a great way to get the fiber-fat-protein “trifecta” needed to balance blood sugars and also help avoid a blood sugar spike.
VARIATIONS ON Diabetes Oatmeal Cookie RECIPE
I mentioned this earlier, but you could likely sub the honey for maple syrup. I’ve not done that, but if you do, please let me know how it turns out!
Another idea is to add the protein right into the cookie. You could do this in the form of pecans or walnuts chopped and thrown in during the last step of the directions.
I would love to try this one day with lemon zest and blueberries in place of the orange zest and raspberries. I haven’t just yet. Maybe I will this spring. But if you try it let me know!
STORING This Diabetes Oatmeal Cookie RECIPE FOR LATER
These cookies will keep in an airtight container or cookie jar just as you would store other baked goods at room temperature for 4-5 days. If they last that long — they don’t in my house! They will also freeze well to thaw and eat later. Next time, double the recipe so you can freeze some for later!
And here you have it… one of my favorite diabetic oatmeal cookie recipes!
Diabetes Oatmeal Cookie Recipe with Orange and Raspberry
Ingredients
- 1 c. instant oats
- 3/4 c. whole grain flour
- 1½ t. baking powder
- 1 t. cinnamon
- ⅛ t. salt
- 2 T. unsalted butter melted and cooled
- 1 egg at room tempterature
- 1 t. vanilla extract
- ½ c. honey
- ½ c. fresh raspberries diced
- zest of two oranges
Instructions
- Melt and cool butter in advance. Set out egg to come to room temperature in advance.
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the butter, egg, and vanilla extract. Stir in the honey until thoroughly incorporated.
- Add the dry mixture to the wet mixture, stirring only until combined. Fold in the orange zest and raspberries.
- Cover with plastic wrap or place in an airtight container and refrigerate for at least 30 minutes.
- Preheat the oven to 325℉. Line a baking sheet or use a silpat mat.
- Drop cookie dough into 1½ T. rounded scoops on the baking sheet. Bake for 13-15 minutes.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Like this Recipe?
Try my Diabetic Friendly Oatmeal Cookies with Cranberries and Chocolate Chips!
DID YOU MAKE THIS RECIPE? Let me Know!
If you’ve made this recipe, would you please leave a comment? I would love to hear from you! If you want more diabetic friendly recipes, please join my VIP list and follow along on Facebook, Pinterest, and Instagram for the latest updates.
NOTE: I am not a certified nutritionist or registered dietician. Nothing here should be taken as professional medical advice. Any nutritional information provided should be used as a general guideline and estimate only. For the most accurate information, please calculate based on the specific ingredients and brands you use, as well as any changes you make to the recipe.
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