No sugar · No white flour · Quick · Soft · Golden
Ingredients (Makes 12–14 cookies)
1 cup (90g) quick oats
½ cup (120g) unsweetened applesauce or 2 mashed ripe bananas (natural sweetness)
1 large egg (or 1 flax egg for egg-free)
2 tbsp olive oil or coconut oil (optional for crisp edges)
1–2 tbsp granulated sugar-free sweetener (erythritol/stevia/monk fruit) — adjust to taste
1 tsp vanilla extract
½ tsp cinnamon (optional)
½ tsp baking powder
Pinch of salt
Instructions
1. Mix the Batter
In a bowl, combine:
Applesauce/banana
Egg
Oil
Vanilla
Sweetener
Stir until smooth.
Add:
Oats
Baking powder
Salt
Cinnamon
Mix well. The batter should be slightly thick and spoonable.
2. Shape the Cookies
Line a baking tray with parchment paper.
Scoop small balls using a spoon or ice-cream scoop (like in the photo).
Place them with space in between.
Lightly flatten if you want a wider cookie.
3. Bake
Bake at 180°C (350°F) for 10–12 minutes, until lightly golden.
Let cool for 5 minutes — they firm up as they cool.
SERVINGS
12–14 cookies depending on scoop size.
Nutritional Info (Approx. per cookie)
(Will vary depending on sweetener and whether applesauce or banana is used.)
Calories: 55–70
Carbs: 8–12g
Fiber: 1.5–2g
Protein: 2g
Fat: 1.5–3g
Added Sugar: 0g
Low Glycemic? Yes — uses slow-digesting oats + sugar-free sweeteners.
Benefits of This Recipe
✔ Diabetes-friendly — contains slow carbs and no added sugar
✔ Oats help lower blood sugar and support digestion
✔ Applesauce/banana add moisture without fat
✔ Quick and easy, perfect for meal prep
✔ Great snack for kids and adults
✔ Can be made gluten-free (use GF oats)
Tips for Perfect Cookies
For crispy edges, add 1 extra tbsp oil.
For chewier cookies, use banana instead of applesauce.
For firmer cookies, chill batter 10 minutes before shaping.
Add-ins allowed for diabetics: chopped nuts, chia seeds, pumpkin seeds.
Do not add chocolate chips unless sugar-free.
Q & A
Q: Are these safe for diabetics?
A: Yes, when eaten in moderation. Oats have soluble fiber that slows glucose rise. Use sugar-free sweeteners only.
Q: Can I replace the applesauce?
Yes—use banana, Greek yogurt, pumpkin purée, or 2–3 tbsp milk.
Q: Can I make these egg-free?
Yes — use a flax egg (1 tbsp ground flax + 2.5 tbsp water).
Q: Do they freeze well?
Absolutely. Freeze up to 2 months, reheat 5 minutes in the oven.
Q: Can these be made crunchy?
Bake 3–4 minutes longer or use more oil.
If you want, I can also give you:
📌 A chocolate version (diabetic-friendly)
1 thought on “DIABETIC-FRIENDLY OATMEAL COOKIES (5-Minute Prep)”
Noel
November 20, 2025 at 7:24 am
I have not done it up to now but I can say it’s going to be palatable for diabetic type 2
Many thanks
Sent more receipts for diabetic please
I struggle to know what to have as a treats most of the time
Thanks
Reply
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