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Oatmeal Chocolate Chip Cookies

Source: Gale Gands’s Short and Sweet
Author: Gale Gand and Julia Moskin

Ingredients:

3 c rolled oats (no quick cooking)
8 oz (2 sticks) butter
1 1/2 c light brown sugar
2 eggs
2 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 bag (about 10 ounces) miniature chocolate

Directions:

Preheat the oven to 300 degrees. Put 2 cups of the oats in the food processor and pulverize it until finely ground and floury. In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended. In another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt. With the mixer running at low speed, add the dry ingredients to the butter mixture and mix just until blended. Add the chocolate chips and mix just until blended. Drop by teaspoonfuls onto the pan, leaving 3 inches between them, as they will spread. Bake for 13 to 15 minutes, until lightly browned. Let cool on the pan, then remove with a spatula.

Makes 60 Cookies.

Nutrients Per Serving:
100 Calories
4.5 g Fat
11 g Carbohydrate
1 g Protein

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Lemon Oatmeal Cookies

Source: The Diabetic Newsletter

Ingredients:

2/3 c vegetable oil
2/3 c brown sugar
1/2 c egg whites
2 tbsp lemon juice
2 tbsp grated fresh, or finely chipped, dried lemon rind
1 tsp lemon flavoring
1 c all-purpose flour
1 c rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup crispy rice cereal

Directions:

Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring and mix at medium speed until well blended. Stir flour, oatmeal, baking powder and baking soda together to blend well. Add to creamy mixture while beating at medium speed. Stir in cereal. Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil. Bake at 350 degrees for 8 to 10 minutes or until cookies are lightly browned. Remove cookies to a wire rack and cool.

Makes 36 Cookies.

Dietary Exchanges: 2/3 Bread, 1 Fat

Nutrients Per Serving:
87 Calories
4 g Fat
11 g Carbohydrate
1 g Protein

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Chocolate Chip and Cherry Cookies

Source: Great Temptations Recipes for People with Celiac Disease and Diabetes
Author: Kathryn Manraj

Ingredients:

1/2 c hard margarine, softened
2 eggs
3/4 c brown sugar, packed
1 tsp vanilla
1 1/2 c brown rice flour
1/3 c potato starch
1 tsp baking powder
1/2 tsp baking soda
1/2 c semi-sweet chocolate chips
1/2 c dried bing cherries (or dried cranberries)

Directions:

Cream margarine and sugar until fluffy. Add eggs one at a time, beating after each one. Add vanilla and stir. Combine and sift rice flour, potato starch, baking powder and soda. Add flour mixture to creamed margarine and sugar mixture. Mix in chocolate chips and cherries. Cover and refrigerate for one hour. Drop by tablespoonfuls onto a nonstick cookie sheet. Bake at 350 degrees for about 10 minutes or until golden brown. Cool slightly on baking sheets before removing cookies onto wire rack. Place cooled cookies in a sealed container. Can be frozen.

Makes 45 Cookies.

Dietary Exchanges: 1/2 Starch, 1/2 Fat

Nutrients Per Serving:
62.5 Calories
3.4 g Total Fat
7.6 g Carbohydrate
.5 g Fiber
.9 g Protein

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Cutout Cookies and Sugar Free Icing

Source: ADA Holiday Cookbook
Author: Betty Wedman, MS, RD

Ingredients for Cookies:

1/2 c margarine
1/2 c sugar
1 tsp vanilla
1 egg
2 c flour
2 tsp baking powder

Directions:

Cream margarine and sugar together. Add vanilla and egg. Sift flour and baking powder and add to dough. Roll and make cutouts. Sometimes the dough is too sticky so you need to add a little more flour. Bake at 375 degrees for about 10 minutes.

Icing:

Beat 2 egg yolks and divide evenly into four small bowls.  Add liquid food coloring as follows:

Blue or Green = 1/4 tsp
Red or Yellow = 1/2 tsp

Makes 36 Cookies.

Dietary Exchanges: 1 Bread, 1 Fat

Nutrients Per Serving:
120 Calories
4 g Fat
15 g Carbohydrate
2 g Protein