National Oatmeal Cookie Day on Fox TV
April 30th is National Oatmeal Cookie Day and I’m appearing on Fox 5 Morning in DC! I’ll be sharing recipes from my new Diabetes Desserts For Dummies cookbook and explaining how using simple yet healthful ingredients can make delicious and nutritious desserts.
Did you know that oatmeal cookies originated from Scottish oatcakes and transitioned from porridge to baked goods in Victorian times? The first recorded oatmeal cookie recipes appeared in the late 1800s, with Fannie Merritt Farmer popularizing the oatmeal raisin cookie.
Some studies reveal that oatmeal has the following health benefits:
Oatmeal’s fiber and protein content helps you feel fuller longer and slows the release of blood glucose.
Oatmeal contains beta-glucan, a soluble fiber that can lower bad LDL cholesterol and reduce the risk of heart disease.
The beta-glucan also can activate white blood cells and boost your immune system.
Oatmeal is high in selenium and zinc, which can help prevent illnesses.
Oatmeal’s soluble fiber can help control blood sugar.
Oatmeal’s high fiber content can help regulate your digestion and bowels and can help relieve constipation.
Kids and adults alike love oatmeal cookies. Try these recipes whenever the mood strikes:
Oatmeal Cookies: The combination of wholesome almond flour, oats, and EVOO boost the fiber, protein, and healthy fat quotient in this recipe.
Chocolate Oatmeal No-Bake Cookies: The whole family will love this kid-friendly favorite!
Oatmeal Cranberry Cookies: These classic cookies can do double-duty as well as on-the-go breakfast.
Oatmeal Cookies
PREP TIME: 10 MIN
COOK TIME: 10 MIN
YIELD: 22 SERVINGS
INGREDIENTS
1 cup (112g) almond flour
1⁄2 teaspoon (2.4g) sea salt
1 teaspoon (4.6g)
baking powder
1⁄4 teaspoon (.65g) cinnamon
2 large eggs
1 teaspoon (4.2g) vanilla extract
3⁄4 cup (162g) Amy Riolo
Selections or other EVOO
1⁄2 cup (96g) coconut sugar
3 cups (468g) old
fashioned oats
1⁄2 cup (84g) dark
chocolate chips
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl whisk together the dry ingredients and set aside.
In a large bowl whisk together the eggs and the vanilla extract. Then whisk in the EVOO until incorporated. Add the coconut sugar and whisk until well incorporated.
Mix in the dry ingredients and then fold in the oats and the chocolate chips with a wooden spoon or strong rubber spatula. Mix until all the ingredients are well combined.
Using a small 1-to-2 tablespoon scoop, scoop the cookies on two parchment-lined baking sheets. Flatten the cookies to 1⁄2-inch thick with a rubber spatula.
Bake the cookies for about 8 to 10 minutes until the edges are slightly brown and crispy. Remove and allow to cool before moving them to a cooling rack.
TIP: Place blanched almonds in the food processor and pulse them until fine to make your own flour.
VARY IT: You can use all-purpose flour in place of almond flour.
PER SERVING: Calories 219 (From Fat 117); Fat 13g (Saturated 2g); Cholesterol 19mg; Sodium 72mg; Carbohydrate 22g (Dietary Fiber 3g); Protein 5g; Sugars 7g.
I believe that the key to maintaining a healthful lifestyle with diabetes (or when you’re trying to avoid it) is to be able to enjoy the delicious and nutritious desserts on occasion. Completely cutting out sweet treats forever is not a sustainable goal, nor is it necessary.
To be honest, I never thought I’d write a book on diabetes desserts. I’ve already written or co-written 19 books, most of them based on the Mediterranean diet, the Mediterranean lifestyle, and diabetes-friendly cuisine. In those books, desserts were not the focus. Even in the Diabetes Cookbook For Dummies which I released last year with Dr. Simon Poole, I created desserts mostly out of fresh fruit, nuts, and cheese which is what we should be consuming anyway.
When I accepted the opportunity to write this book, I decided to incorporate useful information about diabetes and blood sugar levels along with delicious and nutritious recipes that people could rely on to help regulate glucose without giving up good flavor. I also included many ideas for boosting your health and happiness in general. It’s my hope that you’ll be able to incorporate not only the recipes, but also some of the healing tips to live with both pleasure and health in mind.
Diabetes Desserts Cookbook For Dummies busts a common myth about diabetes—that desserts aren’t allowed! If you plan ahead and use whole ingredients, delicious options like cakes, cookies, and brownies can still be on your menu. This book features 125 flavor-forward, healthful treats that are mouthwatering enough for a menu but simple enough to make at home.
This book is for anyone looking for dessert ideas for a diabetes-friendly diet. You don’t have to give up on dessert. Diabetes Desserts Cookbook For Dummies has the healthful recipes and lifestyle tips that you need to continue enjoying the sweet things in life.
Order in advance of April 22, 2025 publication date* here and receive a free bag of Molino Pasini All-Purpose Italian flour for free.
*Diabetes Desserts For Dummies and a complimentary bag of Molino Pasini All-Purpose Italian Flour will be shipped once they are in stock on April 22, 2025.
Chocolate Oatmeal No-Bake Cookies
PREP TIME: 15 MIN
COOK TIME: 5 MIN
YIELD: 24 SERVINGS
INGREDIENTS
1⁄4 cup (54g) Amy Riolo Selections or other EVOO
1⁄2 cup (100g) sugar
1⁄2 cup (122g) milk
4 tablespoons (22g) dark cocoa
1⁄2 cup (128g) creamy, no-sugar-added peanut butter
2 teaspoons (8.4g) vanilla
3 cups (468g) quick cooking oats
DIRECTIONS
Add the first four ingredients into a 4-quart saucepan. Bring to a rolling boil and hold for 1 minute. Remove from the heat.
Add the peanut butter into the hot mixture and stir until melted. Add the vanilla.
Mix in the oats until they’re completely coated. If mixture doesn’t stick together, add more milk, 1 tablespoon at a time. Drop the cookies by tablespoonfuls onto a parchment-lined baking sheet. Cool until set in the refrigerator.
TIP: Store these cookies between sheets of wax paper in the refrigerator or in the freezer.
TIP: Make sure you buy erythritol-free, preferably fresh peanut butter, if possible.
VARY IT! You can use almond butter instead of peanut butter.
PER SERVING: Calories 152 (From Fat 61); Fat 7g (Saturated 1g); Cholesterol 0mg; Sodium 27mg; Carbohydrate 19g (Dietary Fiber 3g); Protein 5g; Sugars 5g.
