OAT BRAN RAISIN COOKIES - 12g carbs
TAKEN FROM: AMERICA’S EVERYDAY DIABETES COOKBOOK
MAKES ABOUT ONE DOZEN
PREHEAT OVEN TO 350 F
GREASED COOKIE SHEET
2/3 CUP UNCOOKED OAT BRAN CEREAL
1/4 CUP OLD-FASHIONED ROLLED OATS
3TBSP. ALL-PURPOSE FLOUR
1/2 TSP BAKING POWDER
3TBSP SOFTENED MARGARINE
1/4 CUP FIRMLY PACKED BROWN SUGAR
1 EGG WHITE,LIGHTLY BEATEN
2 TSP WATER
1/4 TSP VANILLA
2 TBSP RAISINS
1. IN A BOWL, MIX TOGETHER OAT BRAN, ROLLED OATS, FLOUR AND BAKING
POWDER.
2. IN ANOTHER BOWL, BEAT TOGETHER MARGARINE AND BROWN SUGAR UNTIL
SMOOTH AND CREAMY. STIR IN EGG WHITE, WATER AND VANILLA, MIXING
UNTIL THOROUGHLY INCORPORATED. ADD FLOUR MIXTURE AND MIX WELL. FOLD
IN RAISINS.
3. DROP BY LEVEL TABLESPOONFULS ABOUT 2 INCHES APART, ONTO PREPARED
COOKIE SHEET. USING A FORK OR THE BOTTOM OF A GLASS, FLATTEN
SLIGHTLY. BAKE IN PREHEATED OVEN FOR 12 TO 15 MINUTES OR UNTIL
BOTTOMS ARE SLIGHTLY BROWNED. COOL ON SHEET FOR 3 MINUTES, THEN
TRANSFER TO WIRE RACKS TO COOL COMPLETELY.
NUTRIENT ANALYSIS PER SERVING
CALORIES 86 CARBOHYDRATES 12g FIBER 1g PROTEIN 2g
FAT,TOTAL 4g FAT, SATURATED 1g SODIUM 53mg CHOLESTEROL 0mg
EXCHANGES PER SERVING(1 COOKIE)
2/3 OTHER CARBOHYDRATES 1/2 FAT
TIP: THIS RECIPE MAKES A SMALLER BATCH OF COOKIES THAN USUAL. BUT IT
CAN BE DOUBLED IF DESIRED. ENJOY!!!!