Fruitful Oatmeal Cookies

  • 25 mins
  • 13 ingredients


  • Gluten Free Rolled Oats 2 Cups
  • Butter, softened 1/2 Cup
  • Baking Soda 3/4 Teaspoon
  • Salt 1/4 Teaspoon
  • Ground Allspice 1/4 Teaspoon
  • Plain Low-Fat Yogurt 6 Ounces
  • Eggs, Lightly Beaten 2
  • Splenda® Brown Sugar Blend 3/4 Cup
  • Vanilla 1 Teaspoon
  • Bob's Red Mill All Purpose Baking Flour 2 1/4 Cups
  • Sniped Dried Apricots 1/4 Cup
  • Dired Currants 1/4 Cup
  • Chopped Walnuts, Toasted 1/4 Cup
Share on Social Media

Diabetic Friendly – Gluten Free

Only 13 Grams of Carbs per Glorious Cookie!










  1. Preheat oven to 375 degrees F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat cookie sheet with cooking spray or line with parchment paper; set aside.
  2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and allspice; beat until combined. Beat in yogurt, egg, and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts, and any remaining flour. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
  3. Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer cookies to a wire rack; let cool. To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition Facts Per Serving:

Servings Per Recipe: 48
PER SERVING: 90 cal., 3 g total fat (1 g sat. fat), 5 mg chol., 53 mg sodium, 13 g carb. (1 g fiber, 8 g sugars), 2 g pro.

Print Recipe