Barley-Oat Chocolate Chip Cookies

By SapphireBlu957

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

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)

Details

Servings 48
Adapted from diabeticlivingonline.com

Preparation

Step 1

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