1 cup unsalted butter, at room temperature 

1/3 cup Splenda 

1 egg 

2 teaspoons vanilla extract 

1/2 cup whole-wheat flour 

1/2 cup almond flour

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1 teaspoon baking soda 

2 cups rolled oats 

1 cup chopped pecans or walnuts 

1/4 cup raisins cut in half (optional) 

Preheat oven to 350� F. Line baking sheet(s) with parchment or spray with nonstick cooking spray. Using an electric mixer, cream butter and Splenda until light and fluffy. Beat in vanilla. In a separate bowl, whisk together flours, cinnamon, nutmeg and baking soda. Gradually beat into butter mixture.

By hand, stir in oats, nuts and raisins (if using). Drop by rounded teaspoonfuls onto prepared sheet(s). (The dough will be stiff. Use the back of the spoon to flatten each cookie slightly.)

Bake for about 15 minutes, or until browned. Cool on sheets for a minute or two then transfer to wire racks to cool completely. Makes 3 dozen