HELP???????

Maybe my last post was unclear but I NEED a recipe for flourless oatmeal cookies as the splenda substitute isn't enough per my MD. Thanks alot for those that respond ~ Alanna

Flourless Oatmeal Lace Wafers ------------------------------------BEAT------------------------------------ 3/4 c Egg Beaters ***NOTE ADD GRADUALLY, BEATING -CONSTANTLY: 2 c Sugar ----------------------------------STIR IN---------------------------------- 2 Tablespooons applesauce -***NOTE 3/4 ts Vanilla 1 ts Salt 2 c Uncooked rolled oats About 8 Dozen 2-inch wafers A pale yellow, crisp yet chewy cookie with a shiny bottom. Preheat oven to 350 degrees F. (Original recipe called for: 1 cup shredded coconut ***NOTE) Line cookie sheet with foil. Drop the dough by half-teaspoons 1 inch apart. Bake about 10 minutes or until the edges are lightly browned. Lift foil from pan; cool until wafers can be easily removed. NOTES: 1. I used the equivalent amount of Egg Beaters instead of the 3 whole eggs. 2. I used the Smuckers butter substitute (applesauce would work just as well). 3. I omitted the coconut completely and added about another 1/2 cup of oatmeal. 4. I found that the cookies stuck to the foil, so I recommend a light spray of PAM either on the foil or on the cookie sheet itself. I prefer using just the cookie sheet sprayed with PAM. The cookies seem to be crisper, but are wonderful either way. This is a definite keeper.

Flourless Chewy Oatmeal Cookies 1/3 cup Unsalted butter 1 1/2 cups Rolled oats 1/2 cup Splenda Sugar 1/4 cup Splenda Brown sugar - scant, firmly packed 1/8 t Salt 1 t Vanilla extract 1 Egg Melt the butter and set aside to cool. Place oats in a medium-sized bowl. Stir in both sugars and the salt and blend to break up any lumps. In a separate bowl, whisk together the melted butter, vanilla and egg. Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients. Form into a large ball of dough. Chill the dough 20 minutes. Preheat oven to 350ºF. Meanwhile, prepare a baking sheet by lining with parchment paper. Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet. Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color. Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife. The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie. Keep the cookies refrigerated. Makes 1 1/2 dozen cookies.

What do you mean the splenda sub isn't 'enough' - enough what? I guess you could use any flourless oatmeal recipe and use Nature Sweet instead.

Dame T ~ my MD doesnt want me using flour either in my cookies which is why I said the splenda sub for sugar wasnt enough. I used almond flour for some chocolate chip cookies but the batter was too soft & they came out very flat. Good but flat so next time I will probably add oatmeal to stiff up the batter some. ~ Alanna