If you’re looking to watch your sugar intake on a low carb lifestyle, these healthy diabetic oatmeal cookies made with dates are the recipe for you. They are made from whole ingredients including old-fashioned oats, dates, and a large egg. They are a delicious treat that is healthy and perfect for a sweet tooth.
What makes these diabetic friendly?
The oat fiber from the oatmeal and fiber from the dates helps reduce the total net carbs in this recipe. Fiber helps slow down the digestion of carbohydrates, which leads to more sustained and stable blood glucose levels.
This recipe does not use any artificial sweeteners such as monk fruit or splenda and instead relies on dates as natural sweeteners. Compared to regular oatmeal cookies, they have less total carbs and the added fiber in these low carb oatmeal cookies helps better control the rise in blood sugar levels after consumption.
Old-fashioned (rolled) oats
- Quick oats would also work for this recipe.
- Any variety of dried fruit will work for this recipe as a natural sweetener.
- Almond butter is my favorite to bake with because of it’s neutral flavor, but natural peanut butter or any other nut/seed butter will also work well.
- This will help bind together all of our ingredients.
Why You’ll Love This Recipe
- Healthy treat ready in less than 20 minutes
- Food processor does all the work.
- Chewy texture that is so addictive!
- No added sugar or sugar substitutes for the sweet taste.
- So healthy they can be eaten for breakfast!
What Can I Add To Oatmeal Cookies?
- Nuts or seeds. Chop them up and add in ¼ – ½ cup of your favorite nuts.
- Orange zest. Add ~½ tablespoon of orange zest to give these oatmeal cookies a bright, citrus flavor.
- Dark chocolate chips for chocolate chip cookies.
- Any spices/flavors that you enjoy. Pumpkin pie spice, ginger, nutmeg, or cacao would be great variations.
- Coconut flakes for additional crunch and flavor.
- Raisins for healthy oatmeal raisin cookie recipe.
1. Turn the oven to 350F degrees. Prepare the cookie sheet with parchment paper.
2. Place all of the ingredients into a food processor. Mix on high until the mixture forms a ball.
3. Using a cookie scoop, drop the diabetic oatmeal cookie dough onto a prepared baking sheet.
4. Bake for 10 minutes at 350F.
5. Cool on a cooling rack for at least 5 minutes before digging in.
How to store:
- Once they have cooled, place them in a sealed, airtight container or cookie jar.
- Store at room temperature for up to 5 days or freeze for up to 3 months.
- For freezer friendly cookies, freeze the cookie balls for 2 hours, then place in a freezer container. Add 2 minutes to the baking time.