APPLESAUCE COOKIES

This is a favorite recipe from the 1950s that I tweaked to make it diabetic friendly. It is cookies, so limit your consumption to a few at a time. I ate three yesterday and my blood sugar was actually 10 points lower this morning. So for a controlled diabetic, I would say three is a good number.

Preheat oven to 325 degrees.

Line 2 regular or one large cookie sheet with parchment paper; set aside.

In a large mixing bowl, combine the following ingredients:

3/4 cup olive, coconut or canola oil

1/2 cup Splenda Brown Blend (or equivalent amount of your favorite brown sugar substitute)

1 large egg

When blended, 1/2 cup sugar-free applesauce

In a separate mixing bowl, combine the following:

2 1/4 cups white whole-wheat flour

1/2 tsp baking soda

1/2 tsp salt (1/4 tsp if necessary for health reasons) 

1 rounded tsp ground cinnamon

1/4 tsp cloves, optional

Stir the flour mixture into the applesauce mixture and stir to blend well.

Add-ins, optional, to be stirred into the batter before placing dough on cookie sheeets.

1/2 to 3/4 cup chopped pecans or walnuts

1/2 cup raisins*

I personally do not like plain raisins so I used 1/4 cup CRAISINS. If your diabetes is not controlled, I would omit raisins or craisins and add an additional 1/4 cup of nuts, if desired.