This healthy makeover of an old favorite
comes in two delicious versions.

1-1/2 cups quick-cooking oats
1/2 cup reduced-calorie stick margarine
3/4 cup all-purpose flour
1/3 cup light brown sugar, packed to measure
1/2 tsp. ground cinnamon
4 packets (or 1-1/4 tsp. bulk) Sweet ‘N Low®
1/2 tsp. baking powder
2 egg whites
1/4 tsp. ground ginger
1 tsp. vanilla extract
1/8 tsp. salt
1/3 cup raisins

Yield: 3 dozen cookies (18 servings)

Preheat oven to 375°F.

In medium bowl, combine the oats, flour, cinnamon,
baking powder, ginger, and salt; set aside.

In a large bowl, mix the margarine, sugar, Sweet ‘N Low®,egg whites, and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins.

Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack.

Per serving (2 cookies): 95 calories, 2g protein, 15g
carbohydrates, 3g fat, 1g saturated fat, 0 mg cholesterol,
85 mg sodium.

DIABETIC FOOD EXCHANGES:
1 starch/bread exchange, 1/2 fat exchange.

This recipe represents a 20 percent reduction in calories
per serving from a traditional Oatmeal Raisin
Cookie recipe.

Prepare the cookie dough as directed for Oatmeal Raisin
Cookies except: Omit the cinnamon and ginger, increase
the vanilla extract to 1-1/2 tsp., and use 1/3 cup mini
semisweet chocolate chips instead of raisins.

Yield: 3 dozen cookies (18 servings)

Per serving (2 cookies): 100 calories, 2g protein, 15g carbohydrate, 4g fat, 1g saturated fat, 0 mg cholesterol, 85 mg sodium.

DIABETIC FOOD EXCHANGES:
1 starch/bread exchange, 1/2 fat exchange.

This recipe represents a 30 percent reduction in calories per serving from a traditional Oatmeal Chocolate Chip cookies recipes.
 
 

1/2 Cup Sugar
1/3 Cup Powdered Sugar
1/4 Cup Margarine -- (1/2 stick)
1/3 Cup Vegetable oil
 1  Egg -- (large)
 1 teaspoon Vanilla
 1 teaspoon Lemon or almond flavoring
 2 Tablespoon Water
2 1/4 Cups All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Cream of tartar
1/2 teaspoon Salt

  Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy.  Add egg, vanilla, flavoring and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients. Stir remaining ingredients together to blend well; add to creamy mixture and mix at medium speed to blend. Form dough into 24 balls using 1 tablespoon dough per ball.
 Place balls on cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press balls down evenly to 1/2' with the back of a tablespoon dipped in water. Bake at 375 for 12 to 14 minutes, or until cookies are browned on the bottom and lightly browned around the edges. Remove cookies to a wire rack and cool to room temperature.

  Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

  Calories: 107, FAT: 5g, CHO: 15g, Na: 50 mg, PRO: 2g, Cholesterol:
  llmg. Source: Desserts for Diabetics by Cavaiani, R. D.

  Brought to you and yours via Nancy O'Brion
 
 

2 Cups All-purpose flour
1 Cup Sugar
1/2 Cup Cocoa
1 teaspoon Baking soda
Dry substitute equal to 1/3 Cup sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Salt
1 Cup Margarine (2 Sticks) -- at Room temperate
2 large Eggs
2 teaspoon Vanilla
1/2 Cup Semisweet chocolate chips

  Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well.
  Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11" by 15" jelly roll pan that has been sprayed with pan spray or greased with margarine.  Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides of the pan and a cake tester comes out clean from the center.
  Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardened.
  Cut as marked. (Might be a good idea to cut even more sugar out of this.)

  Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

  CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123
  Low-sodium diets: Omit salt.  Use salt-free margarine.

  Desserts for Diabetic by Mabel Cavaiani, R.D.

  Brought to you and yours by Nancy O'Brion
 
 

 3/4 Cup Vegetable oil
 2/3 Cup Sugar
 1 Large Egg
 1 teaspoon Baking powder
 1/2 teaspoon Baking soda
 1 1/2 Cups All-purpose flour
 1/3 Cup Unsweetened cocoa
 2 teaspoon Water if dough is dry
 1/4 Cup Chopped walnuts
 1/2 Cup Semisweet chocolate chips

  Beat together the oil, sugar, and egg.  Add the rest of the ingredients and stir to blend well.  Let stand for 10 minutes.  Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet.
  Bake for about 8 minutes at about 375 F.

  My note:  Temperature and water are not in the printed version of this recipe but come from the previous recipe Peanut Butter Chocolate Chip Cookies.  They did not need to bake as long as 12-15 min.

  One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium

  Quick & Easy Diabetic Menus by Betty Wedman, M.S., R.D. 1993 ISBN 0-8092-3853-5 Shared and tested with Granola sub. for nuts by   Elizabeth Rodier Dec 93
 
 

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