Lemon Oatmeal Cookies Diabetic
Delightfully light and zesty, these Lemon Oatmeal Cookies are a diabetic-friendly treat that doesn’t compromise on flavor. Made with wholesome ingredients like old-fashioned rolled oats, whole wheat flour, and unsweetened applesauce, these cookies deliver a satisfying texture while staying mindful of your dietary needs. A burst of fresh lemon juice and aromatic lemon zest brightens every bite, balanced with a touch of natural sweetness from granulated erythritol. Quick to prepare in just 15 minutes and baked to perfection in under 12, these cookies are perfect for a guilt-free dessert or a midday snack. Soft, chewy, and naturally sweetened, they're the perfect combination of health-conscious baking and citrusy indulgence!
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Recipe Information
Ingredients
- 1.5 cups Old-fashioned rolled oats
- 0.75 cups Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated erythritol or other diabetic-friendly sweetener
- 0.33 cups Unsweetened applesauce
- 0.25 cups Light olive oil or avocado oil
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 large Egg
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the granulated erythritol, unsweetened applesauce, and light olive oil. Stir until smooth.
Add the fresh lemon juice, lemon zest, vanilla extract, and egg to the wet ingredients and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix to ensure tender cookies.
Using a tablespoon or small cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Lightly flatten each cookie with the back of a spoon or your fingers to create an even thickness.
Bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.8 g | 100% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 12.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 137 mg | 11% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1004 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
