Wednesday, October 7, 2009
The carb count for these cookies can be reduced by using the substituted ingredient in parenthesizes. Otherwise the carb count will be as listed.
Nonstick cooking spray
1/2 cup packed light brown sugar ( or Splenda brown sugar)
1/4 cup butter, softened
1 egg plus 1 egg white, lightly beaten
1 Tbs. frozen apple juice concentrate, thawed
1 tsp. vanilla
1+1/2 cups all-purpose flour (or use any lower carb. flour like wheat, soy, or almond, mixed half and half with all-purpose flour)
2 tsp. baking soda
1/4 tsp. salt
1+1/2 cups uncooked quick oats
1/2 cup chopped dates (raisins, dried cranberries)
Preheat oven to 350°F
Lightly coat cookie sheet with nonstick cooking spray; set aside.
Beat sugar and butter in large bowl.
Add egg, egg white, apple juice concentrate and vanilla; mix well.
Add flour baking soda and salt; mix well.
Stir in oatmeal and dates.
Drop dough by rounded teaspoonfuls onto prepared cookie sheet.
Bake 8 to 10 minutes or until edges are very lightly browned.
Centers will still be soft.
Cool 1 minute before removing from cookie sheet, then remove to cooling racks
to finish cooling.
Makes 36 servings
Nutrients per serving
True carbohydrates=10g (less when using substitutes)