As a story in this week’s Let’s Eat section explains, people with diabetes no longer have to eliminate sugar from their diet. Instead, they need to watch their carb consumption and focus on healthful foods — as should we all!

With less than a tablespoon of sugar per cookie, this recipe is a good place to start. As a bonus, it contains a whole grain (the oatmeal). For an added health boost, I would replace the all-purpose flour with white whole-wheat flour, a whole grain that looks and bakes a lot like all-purpose. You can find it in many supermarkets or online from King Arthur flour.

This recipe is adapted from “The All-Natural Diabetes Cookbook,” by Jackie Newgent.

NEW-FASHIONED OATMEAL COOKIES
Yield: 18 cookies

1 cup old-fashioned rolled oats

½ cup flour

1 ½ teaspoons baking powder

¾ teaspoon sea salt

¾ cup turbinado sugar

3 tablespoons light brown sugar

3 tablespoons unsalted butter, at room temperature

1 egg

3 tablespoons organic unsweetened plain or cinnamon applesauce

1 ½ teaspoons vanilla

Heat oven to 350 degrees. Combine oats, flour, baking powder and salt in a medium bowl; set aside. Beat sugars and butter in a medium bowl with a mixer on medium speed; add the egg, beating until mixed in. Add applesauce and vanilla. Beat mixture until smooth. Add the dry mixture slowly, beating just until combined.

Drop batter by rounded tablespoonfuls onto parchment paper-lined baking sheets about 2 inches apart. Bake until lightly browned, about 18 to 22 minutes. Remove from the oven; cool completely on the baking sheets. (The cookies will crisp as they cool.)
Nutrition information per cookie: 81 calories, 26 percent of calories from fat, 2 g fat, 1 g saturated fat, 17 mg cholesterol, 14 g carbohydrates, 1 g protein, 132 mg sodium, 1 g fiber.