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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Sugar Free Oatmeal Peanut Butter Raisin Cookies

Source: dLife

Combining peanut butter, oatmeal, and applesauce makes chewy moist cookies.

Nutrition Facts

Makes 40 servings
Amount Per Serving

Calories	119.5

Total Carbs	25.4 g

Dietary Fiber	1.8 g

Sugars	7.4 g

Total Fat	1.9 g

Saturated Fat	0.2 g

Unsaturated Fat	0.4 g

Potassium	62.1 mg

Protein	3.6 g

Sodium	13.4 mg

Dietary Exchanges 1.9 Fat, 0.2 Fruits, 0.0 Meat, 1.1 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 9.0
9 oz Peanut Butter, chunky 4.0
4 cup quick cooking rolled oats 5.0
5 cup white all purpose flour 1.0
1 pint unsweetened applesauce 0.75
0 3/4 cup sweetener (sugar substitute) 1.0
1 each eggs 0.5
0 1/2 tsp ground ginger 0.5
0 1/2 tsp ground cinnamon 0.5
0 1/2 tsp ground cloves 1.0
1 cup cold water 0.75
0 3/4 cup seedless raisins 1.0
1 tsp Soda, club 1.0
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees F. Spray cookie sheets with nonstick cooking spray and set aside.
In a large bowl, mix peanut butter, egg, all the spices, vanilla, water, applesauce, soda, and Splenda at medium speed for 1 minute.
Add oatmeal and raisins, mix for about 2 minutes at medium speed. Scrape side of bowl with spoon while mixing.
Slowly add flour and mix slowly to prevent running out of bowl. Mix just enough to be uniform. Dough should be wet but not juicy. If too wet add a little more flour.
Form dough into balls about 1 inch diameter. Mash down on cookie sheet with fork. Dip hands and fork in flour to prevent sticking as necessary.
Place in oven and bake for 18 minutes. Remove from cookie sheet and let cool on paper towel.
Best to store in refrigerator or freeze for long term storage.