Note: This recipe will work for some diabetics and not for others. You know your body and how your blood sugar reacts. It is up to you to eat accordingly. And remember this is a treat. 1 cookie a day!
1/4 cup soft vegetable oil spread
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup Splenda Granular
1/2 tsp baking soda
1/8 tsp salt
1/4 cup egg substitute or 1 egg
2 tbsp cocoa baking powder
1 tsp vanilla
2/3 cup white whole-wheat flour
2/3 cup rolled oats
1/4 cup flaxseed meal
4 oz dark chocolate, chopped
2 oz white baking chocolate, chopped
1/4 cup dried tart cherries, coarsely chopped
Preheat oven to 350 degrees.
In a large mixer bowl on medium to high speed, beat the vegetable oil spread. Add the Splenda Brown Sugar Blend, Splenda Granular, baking soda and salt. Beat until the mixture is well mixed, scraping down the sides of the bowl occasionally.
Beat in the egg, cocoa powder, and vanilla until combined. Beat in the flour. Using a wooden spoon or large plastic spoon, stir in the oats and flaxseed. Stir in 3/4 of the chopped dark chocolate and 2 tablespoons of the chopped white chocolate along with 1/2 of the chopped cherries.
Drop the mixture by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Top with the remaining chocolates and cherries. Bake 8 to 10 minutes or until the edges are set. Allow cookies to cool on baking sheets for 1 minute. Remove cookies to wire racks to cool completely.
To store cookies, layer them between sheets of waxed paper in an airtight container at room temperature. Will keep for 5 days at room temperature or a month in the freezer.
Yield: About 28 cookies.
Per cookie: 84 cal, 4 g (2 g sat) fat, 0 mg cholesterol, 53 mg sodium, 14 g carbs, 1 g fiber, 1 g protein (If you use egg substitute, that lowers the calories to 70 and the carbs to 10 grams.) I like to add 1/2 cup chopped pecans to mine. The pecans make them work well for me. Note: That would change the nutritional information, but nuts are a good protein source for diabetics.
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup Splenda Granular
1/2 tsp baking soda
1/8 tsp salt
1/4 cup egg substitute or 1 egg
2 tbsp cocoa baking powder
1 tsp vanilla
2/3 cup white whole-wheat flour
2/3 cup rolled oats
1/4 cup flaxseed meal
4 oz dark chocolate, chopped
2 oz white baking chocolate, chopped
1/4 cup dried tart cherries, coarsely chopped
Preheat oven to 350 degrees.
In a large mixer bowl on medium to high speed, beat the vegetable oil spread. Add the Splenda Brown Sugar Blend, Splenda Granular, baking soda and salt. Beat until the mixture is well mixed, scraping down the sides of the bowl occasionally.
Beat in the egg, cocoa powder, and vanilla until combined. Beat in the flour. Using a wooden spoon or large plastic spoon, stir in the oats and flaxseed. Stir in 3/4 of the chopped dark chocolate and 2 tablespoons of the chopped white chocolate along with 1/2 of the chopped cherries.
Drop the mixture by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Top with the remaining chocolates and cherries. Bake 8 to 10 minutes or until the edges are set. Allow cookies to cool on baking sheets for 1 minute. Remove cookies to wire racks to cool completely.
To store cookies, layer them between sheets of waxed paper in an airtight container at room temperature. Will keep for 5 days at room temperature or a month in the freezer.
Yield: About 28 cookies.
Per cookie: 84 cal, 4 g (2 g sat) fat, 0 mg cholesterol, 53 mg sodium, 14 g carbs, 1 g fiber, 1 g protein (If you use egg substitute, that lowers the calories to 70 and the carbs to 10 grams.) I like to add 1/2 cup chopped pecans to mine. The pecans make them work well for me. Note: That would change the nutritional information, but nuts are a good protein source for diabetics.
.
Note: This is a file photo, not this exact recipe
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.