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Barley-Oat Chocolate Chip Cookies

Whole wheat flour, rolled oats, barley flour, oat bran, and wheat bran pack these yummy chocolate chip cookies with grainy goodness.

SERVINGS: about 48 cookies

CARB GRAMS PER SERVING: 11

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cty12588 says:

Makes about 48 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

Diabetic Exchanges

Other Carbohydrates (d.e.) 1
Fat (d.e.) 1

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