Splenda Oatmeal Cookies
Indulge in the warm, nostalgic flavors of homemade oatmeal cookies with a healthier twist! These Splenda Oatmeal Cookies are perfectly sweetened with Splenda granulated sweetener, making them a lower-sugar treat that doesn’t compromise on taste. Packed with hearty rolled oats and infused with a hint of cinnamon, these cookies offer a chewy, satisfying texture with an optional touch of raisins or chocolate chips for added indulgence. With just 15 minutes of prep time, they’re easy to whip up and bake to golden perfection in under 12 minutes. Whether you’re looking for a diabetic-friendly dessert or simply a lighter option for your cookie cravings, this recipe is your go-to for guilt-free, delicious snacking. Perfect for sharing or storing for later, these easy oatmeal cookies are a delightful, homemade comfort with fewer calories!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.75 cup Splenda granulated sweetener
- 0.25 cup Brown sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 cups Rolled oats
- 1 cup Raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, Splenda, and brown sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Fold in the rolled oats and optional raisins or chocolate chips until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.1 g | 163% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 496.1 g | 180% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 179.8 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 407 mg | 31% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2591 mg | 55% | |
*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.
