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ShareBarley-Oat Chocolate Chip Cookies
Nutrition Facts Per Serving:
- Calories: 94
- Protein(gm): 2
- Carbohydrate(gm): 11
- Fat, total(gm): 5
- Cholesterol(mg): 9
- Saturated fat(gm): 1
- Dietary Fiber, total(gm): 1
- Sodium(mg): 19
- Other Carb(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.
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*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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