OATMEAL ALMOND BARS
Prep Time: 20 Minutes
Makes: 24 cookies
1/4 cups sliced almonds
1/3 cup honey
2 egg whites
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1-1/2 cups uncooked quick oats
Preheat oven to 350 degrees F. Place almonds on cookie sheet; toast 8 to 10 minutes or until golden brown. Set aside. Do not turn oven off.
Combine honey, egg whites, cinnamon and salt in a large bowl; mix well. Add oats and toasted almonds; mix well.
Drop by rounded teaspoonfuls onto ungreased nonstick cookie sheet. Bake 12 minutes or until lightly browned. Remove to wire rack to cool.
Calories: 42
Protein: 1 g
Sodium: 16 mg
Fat: 1 g
Carbohydrates: 7 g
Exchanges: 1/2 Starch/Bread
Source: The Diabetic Newsletter
DIABETIC FRUIT COOKIES
Yield: 4 servings
1 c Flour
1 ts Baking soda
1 c Water
1 c Dates; chopped
1/2 c Apples; peeled & chopped
3/4 c Raisins
1/2 c Margarine
1 c Quick oats
2 Eggs; beaten (or egg beaters)
1 ts Vanilla
1 c Pecans; chopped
Sift flour and soda, set aside. Cook water, dates, apple and raisins; bring to a boil. Simmer 3 minutes. Remove from heat and add the margarine and stir.
Cool mixture and then add eggs, oatmeal and the dry ingredients; add the vanilla and nuts. Cover and refrigerate overnight. Drop on cookie sheets 2 inches apart. Bake in 350 degree oven for about 24 minutes. Store in the refrigerator in air tight container. May also add 1 teaspoon cinnamon to dry ingredients if desired.
GINGER SWEETS
Source: Sweet Inspirations - A Sugar Free Dessert Cookbook
Prep Time: 25 Minutes -Servings: 24 Cookies -
1/2 cup fruit sweetener **
1/2 cup margarine
1 egg
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ginger
1/2 cup chopped walnuts (optional)
**To make this fruit sweetener, mix together 1/4 cup frozen apple juice concentrate (thawed) and 1/4 cup granulated fructose.
In a large bowl, cream together first four ingredients. Beat for 3 minutes. Combine dry ingredients separately and add slowly to beaten mixture, continuing to beat. Stir in nuts.
On baking sheet, which has been coated with non-stick spray, drop cookies by spoonfuls about 2-inches apart. Bake at 350° F for 8 minutes. Remove from sheet with metal spatula.
Calories: 85
Protein: 2 g
Sodium: 85 mg
Cholesterol: 11 mg
Fat: 6 g
Carbohydrates: 7 g
Exchanges: 1/2 Bread; 1 Fat
|