Oatmeal, banana cookies.

[Larry H.]

I got this which is listed as a Diabetic recipe in a local power company sponsored cookbook. I tried to figure the carb content but I had trouble running down all the exact figures. It appeared to me to be maybe on the high end. Although no four which is the claim to fame on the peanut butter cookies so popular here. It could be the amounts of fiber in the oats and fruit counteract the carbs.. I would be interested to know what kind of reaction people get to them.. I found them to be surprisingly tasty. If you cover them they get sort of soft when stored with the lid on which was a good contrast to the nuts and oats.

Diabetic Oatmeal, banana cookies.

3 medium bananas crushed
1/3 cup oil (I used smart balance)
1 teaspoon of vanilla
2 cups old fashioned oats
1 1/4 cups chopped walnuts
1/4 cup raisins
( I added 1 egg beater and sprinkled some splenda over the batter, maybe a teaspoon or two.
It was also suggested that perhaps some cinnamon might add to it.

Combine bananas, oil and vanilla. Stir in oats, walnuts and raisins. Drop by tablespoon full on baking sheet. (I didn't grease but the wanted to stick). Bake at 350 for 10 to 12 minutes or until golden brown.

[Itsumo]

Oohh, that sounds like it would be tasty =]
I've been looking for a new cookie recipe. I'll have to try it sometime this week ^^

Thank you =]

[volleyball]

Bananas, raisins and rolled oats are not high on our list of good to eat but it's better than enriched flour and sugar. Like to see how it affects people

[HiImDan]

http://bestsmileys.com/eating1/10.gif

[Dan Gato]

Please let us know if anybody has tried this.:)

[owlyn]

Diabetic Oatmeal, banana cookies.

3 medium bananas crushed 29g each = 87
1/3 cup oil (I used smart balance)
1 teaspoon of vanilla
2 cups old fashioned oats 25g each = 50
1 1/4 cups chopped walnuts
1/4 cup raisins 25g
( I added 1 egg beater and sprinkled some splenda over the batter, maybe a teaspoon or two.
It was also suggested that perhaps some cinnamon might add to it.


So, 87 + 50 =25 = 162 grams plus add a few for the other stuff, so maybe 170 or so.

[susique333]

So, 87 + 50 =25 = 162 grams plus add a few for the other stuff, so maybe 170 or so.
[B]
Soooooo divide that by 2 and you get about 85 grams per cookie!!.....we could take all day to eat it! JK! I love cookies!

170/12= approx 14 grams per cookie.

[Eddy]

NutritionData.com lists oats as 87 g carbohydrate (103 total - 16.5 fiber) per cup. I've always treated oats as 90 g/cup.

[Eddy]

Something about baking bananas -- or perhaps what I do in the process -- seems to slow down the carbohydrate release. The other day, I made banana muffins. Carbohydrates included: 5 U banana, 12 U rice syrup and turbinado sugar, and 7 U whole-grain flour.

I normally cover bananas and sweeteners with lispro, and whole-grain flour with insulin; I "should have" needed 70% lispro and 30% insulin to cover the muffins. Yet the correct mix ended up 75% insulin + 25% lispro.

Of course, I included a little vinegar and some flax meal... perhaps those helped slow the glucose release...

[Alice]

These "diabetic" recipes are kind of funny. They are usually published by people (from the old days) who don't know that all carbs are counted by diabetics now...not just "sugar".

I have a classic old "sugar-free" applie pie that will blow your socks off with carbs...it's made with apple juice, Ritz crackers...and some other stuff...my dear old Aunts make if for me everytime I visit.

I usually have to take about 3 units to cover a large slice.

You must add up all carbs and divide by serving size to determine the carb count. If it contains sugar, sometimes it is a lesser carb count than all the other "stuff".

I eat Pepperidge Farm Bordeaux cookies every now and then. Only 6 carbs a cookie...and they contain sugar. And, they taste good.

But, your recipe sounds good...just not "diabetic" which really doesn't exist in cooking.

[Larry H.]

Hadn't looked here of late. Lots of people leery of this probably for good reason.. I know carbs are carbs but isn't there some truth to the fact that it seems the white flour products seem to raise the levels for us worse than ones without it? My mom tries to make a low carb pie using sugar free puddings, but every time I eat the crust I seem to get a real spike in numbers. Other things with similar carbs but no flour don't seem to do it? Or is it just me.