Barley-Oat Chocolate Chip Cookies
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
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size:
1 cookie Per Serving:
87 calories; protein 1.7g; carbohydrates 9g; dietary fiber 1g; sugars 3.6g; fat 5.4g; saturated fat 1.1g; cholesterol 8.9mg; vitamin a iu 17.1IU; folate 5.1mcg; calcium 10.3mg; iron 0.4mg; magnesium 16.3mg; potassium 43.8mg; sodium 18.7mg.
Exchanges:
1 other carb, 1 fat