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. 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

Photo by Luann L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

48

servings

Ingredients

  • 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)

Directions

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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