1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 Cookies 17g Recipe makes 24 Cookies)
Calories 57
Calories from Fat 11		(19%)
Amount Per Serving		%DV
	Total Fat 1.3g	1%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 18mg		6%
Sodium 63mg		2%
Potassium 26mg		0%
Total Carbohydrate 10.4g		3%
	Dietary Fiber 0.6g	2%
	Sugars 6.4g
Protein 1.5g		2%
how is this calculated?

people who like this recipe also like:

White cake

By: Ranikabani

Chocolate Cottage Cheese

By: *Z*

A Student's Coffee Cake

By: love4culinary

Morning Sunshine / Hot Lemon Drink

By: ~Rita~

No Sugar Added Iced Coffee

By: Bergy

Ginger Oatmeal Crisps

Recipe #57494 | 37 min | 25 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Apr 1, 2003

These cookies are low in fat and also a good diabetic cookie.

24 Cookies (change servings and units)

Ingredients

2 eggs
3/4 cup sugar or Splenda sugar substitute
1/4 teaspoon ground ginger
1/2 teaspoon vanilla
1/4 teaspoon salt
1 tablespoon butter, melted
2 teaspoons baking powder
1 3/4 cups quick-cooking oats

Directions

1
Heat oven to 350 degrees.
2
In a large bowl beat eggs until frothy.
3
Add sugar, ginger, vanilla and salt; mix until sugar is dissolved, about 2 minutes longer.
4
Blend in butter and baking powder, then fold in oats.
5
Cover a large cookie sheet with ungreased foil.
6
Drop the batter onto sheet in rounded teaspoonfuls spaced 2" apart.
7
Bake in center of oven until the edges are golden brown, 10 to 12 minutes.
8
remove from pan while hot and cool on a rack.
9
Repeat with remaining batter.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Fairy Bread

Homemade Corn Tortilla Chips, Easy Cheap Mexican Snack Food

Asian Inspired Coconut Crab Cakes

Mushroom Garlic Cream Tarts

Rachel's Fried Ravioli

Featured Reviews for This Recipe

From: WaterMelon

On Dec 15, 2003

these were tasty and chewy cookies - i must admit i forgot to melt the butter. i just added the softened butter into the mixture and mix with my mixer until combined. i find these a little too 'eggy' for me. i did reduce the sugar to 1/2 cup (i don't like too-sweet cookies). I dusted some with icing sugar + ground ginger and pressed a few mini choc chips on top for deco. I had to bake them for 17 minutes, as they were too soft. thanks 4 the very easy recipe! Sorry if the picture isn't too clear!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Soup Fly *

On Dec 14, 2003

I made these for my mom who is trying to diet. She, my dad and my boyfriend all think this would be a 3 star recipe. The flavor is not bad, but they were quite dry and crumbly. I followed the recipe exactly (using Splenda) so I don't know what I may have done wrong.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: jamb

On May 19, 2003

I halved the recipe and used egg beaters instead of an egg, splenda and 1 Tbsp of butter buds instead of butter. I did have to cook mine alittle longer than 15 minutes. These were good even my husband ate one.

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Charishma Ramchandani

On Apr 2, 2003

These are wonderful, especially when they are hard(sort of as though they were toasted). I did have to bake these at 180C in a pre-heated oven for 27 minutes as these were still too soft after the first 12 minutes. They went wonderful with my dad's evening tea with his friends' today. He says a special 'Thank You' to you Thanks for posting!