moist & chewy splenda blend oatmeal cookies

★★★★★ 3 Reviews
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By Rose Mary Mogan
from Sauk Village, IL

My Sister N Law Sandra shared a recipe with me for Oatmeal Cookies on a recent visit to Arkansas. I wanted to make the recipe Diabetic Friendly and this is what I came up with. My housekeeper highly approved of this recipe, and called it moist & Chewy right from her first bite, hence the name. I wanted them to taste good, and not really be able to tell that they were made with the splenda. I loved the outcome and the great tasting results, especially with the Mexican Vanilla I had never used before. A gift from my great friend in Texas. I also added extra fiber with the use of Coconut flour.

★★★★★ 3 Reviews
serves Makes about 3 1/2 dozen, depending on size
prep time 25 Min
cook time 10 Min
method Bake

Ingredients For moist & chewy splenda blend oatmeal cookies

  • 1 c
    all purpose flour
  • 2 c
    oat meal quick cooking
  • 2/3 c
    coconut flour
  • 1 c
    splenda brown sugar blend firmly packed
  • 1 box
    sugar free instant vanilla pudding
  • 1 tsp
    baking soda
  • 1 sm
    4 oz. size apple sauce no sugar added sweetened with splenda
  • 1 Tbsp
  • 1 c
    nuts (pecans or walnuts)
  • 1 c
    plump raisins
  • 1 c
    butter (2 sticks)
  • 4 lg
    eggs (room temperature)
  • 1 tsp
  • 2 tsp
    vanilla extract ( i used mexican vanilla)
  • 1 c
    shredded coconut (unsweetened if available)

How To Make moist & chewy splenda blend oatmeal cookies

  • 1
    PREHEAT OVEN TO 350 DEGREES F. Spray or grease a cookie sheet & set aside till needed. In a medium size bowl Add both flours, oat meal,salt, baking soda & cinnamon, stir together & set aside till needed. Add Raisins to large bowl or cup, cover with water, and heat in microwave for 5 minutes. Then allow to cool, drain water before adding to cookie batter.
  • 2
    In a large mixing bowl with paddle attachment, add the softened butter, pudding mix, apple sauce and firmly packed brown sugar, then beat till creamy, light & fluffy. Add eggs one at a time beating well after each addition & vanilla extract.
  • 3
    Gradually add the flour mixture a little at a time, till all is incorporated. Then remove paddle and add the nuts, raisins, coconut, and mix with a large spoon just till blended.
  • 4
    Drop by rounded tablespoon onto a greased cookie sheet, for a more rustic look. Or slightly shape tablespoon full of dough by hand before adding to pan, and Bake in preheated 350 degree oven for 10 minutes. Remove from oven and allow to sit on cookie sheet for 2 to 3 minutes then place on a cooling wire rack.
  • 5
    Notes: This was the first time I used the Mexican Vanilla, I like it, and it is just my opinion, but I do not think it is as strong as the Madagascar Bourbon Vanilla. It seems a bit more potent than the Mexican Variety. But it is still good in quality. I beleive the Sugar Free Apple sauce and Pudding mix aided in making these cookies so moist. I can't wait for my husband to get home and try them. I love the extra crunch added by the nuts. I really beleive you will REALLY LOVE THESE.I added the addition of coconut, applesauce,& Instant pudding mix as well as the coconut flour to add extra fiber & moisture to this recipe that the original did not have.

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