Barley-Oat Chocolate Chip Cookies

Barley-Oat Chocolate Chip Cookies

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From: Diabetic Living Magazine

Whole wheat flour, rolled oats, barley flour, oat bran, and wheat bran pack this yummy chocolate chip cookie recipe with whole grain goodness.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 2 eggs (see Tips)
  • 1 cup sugar or sugar substitute-sugar blend equivalent (see Tips)
  • ¾ cup cooking oil
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup regular rolled oats
  • ½ cup barley flour
  • ½ cup oat bran
  • ¼ cup wheat bran
  • 3 tablespoons nonfat dry milk powder
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ cup miniature semisweet chocolate chips
  • ½ cup chopped walnuts
  • ¼ cup unsweetened shredded coconut (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Line cookie sheet with parchment paper. In a medium bowl, beat eggs lightly with a fork; stir in sugar, oil, and vanilla. Set aside.
  2. In a large bowl, stir together whole wheat flour, oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda.
  3. Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut.
  4. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 8 to 10 minutes or until edges are set and bottoms are lightly browned. Transfer cookies to a wire rack; let cool.
  • Tips: You can substitute ½ cup refrigerated or frozen egg product (thawed) for the 2 whole eggs.
  • Sugar Substitute: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 1 cup sugar. PER COOKIE WITH SUBSTITUTE: same as below, except 87 cal., 9 g carbo. Exchanges: ½ other carbo. Carb choices: ½

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 87 calories; 5 g fat(1 g sat); 1 g fiber; 9 g carbohydrates; 2 g protein; 5 mcg folate; 9 mg cholesterol; 4 g sugars; 17 IU vitamin A; 0 mg vitamin C; 10 mg calcium; 0 mg iron; 19 mg sodium; 44 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 other carb, 1 fat

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