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

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 375 degrees 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.

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  • In a large bowl, stir together whole wheat flour, oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda.

  • Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut.

  • 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

Tips: You can substitute 1/2 cup refrigerated or frozen egg product (thawed) for the 2 whole eggs.

Sugar Substitute: Choose from Splenda(R) Sugar Blend for Baking or Equal(R) 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: 1/2 other carbo. Carb choices: 1/2

Nutrition Facts

87 calories; 5.4 g total fat; 9 mg cholesterol; 19 mg sodium. 9 g carbohydrates; 1.7 g protein; Full Nutrition