Breakfast Cookies for Diabetics - 3 pts

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Breakfast Cookies for Diabetics - 3 pts

1 1/2 c whole wheat flour or whole grain pastry flour

1 tsp baking soda

1 tsp salt

3/4c olive oil

1/2 c sugar

1/2 c honey

2 medium eggs, lightly beaten

2 Tbsp fat-free milk

1 1/2 Tbsp vanilla extract

2 1/4 c quick-cooking oats

1 c golden raisins

1/4 c semisweet mini-chocolate chips (or a dark chocolate bar broken

into bits)

 

 

 

 

1. Preheat oven to 350° F.

 

2. In a large bowl, combine flour, baking soda and salt.

 

3. In another large bowl, whisk oil, sugar and honey until creamy.

Add eggs and stir until thoroughly combined. Add milk and vanilla

extract and stir again. Add the flour mixture and stir until just

combined, then fold in oats, raisins, and chocolate chips. Drop dough

by tablespoonfuls onto ungreased baking sheet.

 

4. Bake 9 to 13 minutes or until slightly brown but still very soft.

Cool on the baking sheet several minutes, then carefully transfer to a

rack.

 

5. When completely cool, store in an airtight container.

 

Yields 36 cookies

 

Source: Prevention's Diabetes Breakthroughs 2007

Formatted by Chupa Babi in MC: 04.04.07

 

Per Cookie: 126 cal; 2 g protein; 18 g carbs; 6 g fat; 1 g sat fat; 10

mg chol; 1 g fiber, 106 mg sodium

Diet Exchanges: 0 milk; 0 veg; 0 fruit; 1 starch/bread; 0 meat; 1 fat

 

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