Nutrition per serving may change if servings are adjusted.
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)
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.
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: 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