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.
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
1 other carb, 1 fat