Barley-Oat Chocolate Chip Cookies


Nutrition Facts Per Serving:
- Servings: about 48 cookies
- Calories 94
- Total Fat (g) 5
- Saturated Fat (g) 1
- Cholesterol (mg) 9
- Sodium (mg) 19
- Carbohydrate (g) 11
- Fiber (g) 1
- Protein (g) 2
- Other Carbohydrates (d.e.) 1
- Fat (d.e.) 1
Diabetic Exchanges
| 2 | eggs or 1/2 cup refrigerated or frozen egg product, thawed |
| 1 | cup sugar or sugar substitute blend* equivalent to 1 cup sugar |
| 3/4 | cup cooking oil |
| 1 | teaspoon vanilla |
| 1 | cup whole wheat flour |
| 1 | cup regular rolled oats |
| 1/2 | cup barley flour |
| 1/2 | cup oat bran |
| 1/4 | cup wheat bran |
| 3 | tablespoons nonfat dry milk powder |
| 1 1/2 | teaspoons baking powder |
| 1/4 | teaspoon baking soda |
| 1/2 | cup miniature semisweet chocolate pieces |
| 1/2 | cup chopped walnuts |
| 1/4 | cup unsweetened shredded coconut (optional) |
1. Preheat oven to 375 degrees F. In a medium bowl, beat eggs lightly with a fork; stir in sugar, oil, and vanilla. Set aside.
2. In a large bowl, stir together whole wheat flour, oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda.
3. Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut.
4. Drop dough by rounded teaspoons 2 inches apart onto an ungreased 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. Makes about 48 cookies.
*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 above, except 87 cal., 9 g carbo. Exchanges: 0.5 other carbo. Carb choices: 0.5
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Makes about 48 cookies.
2/25/2010 08:55:17 PM Report AbuseHow many cookies in a serving?
11/7/2009 07:39:41 PM Report Abuse