These are very rich and not very sweet – if you like a sweet cookie, you can almost double the amount of Splenda. But I prefer to keep these a little less sweet and top with some powdered sugar. I’m still on my search for the perfect low cal oatmeal cookie – this one is good, but not ‘the one’ yet.

40 servings
50 calories per serving (1 cookie=1 serving)

1 c flour
1 1/4 c rolled oats
6 T cocoa powder
1 t baking powder
1/2 t salt
6 T margarine
1/2 c Splenda
2 large eggs
2 t vanilla
1 t almond extract
Up to ½ c warm water
Pam
Powdered sugar for garnish (optional)

Preheat oven to 350 degrees. Mix flour, oats, cocoa, baking powder and salt. In a different bowl beat margarine and Splenda on medium speed 2 minutes or until light and fluffy and then beat in eggs one at a time, then add the extracts and stir in the dry ingredients and up to ½ c warm water to make the dough moist enough. Drop dough by teaspoonfuls on a baking sheet sprayed with Pam and then flatten each with a couple of times with a fork (dip in water if the fork sticks to the dough). Bake 10 minutes or just until a bit puffy. Cool on baking sheets a minute and then remove to wire racks to cool completely. Store in an airtight container.