Chocolate Oatmeal Cookies, Diabetic, Splenda

By MarieR

Chewy cocoa oatmeal cookies, with hints of vanilla and almond, take no time at all to mix and bake.
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Serves: 40
Prep Time: 15 Minutes
Total Time: 33 Minutes

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups rolled oats
• 6 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons trans-free margarine, softened
• 1/2 cup SPLENDA® Sugar Blend
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Preparation

Step 1

DIRECTIONS

Preheat oven to 350 degrees F.

Combine flour, oats, cocoa, baking powder, and salt.

In bowl of electric mixer, beat margarine and SPLENDA® Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.

Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.

Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Nutrition info (per serving)

Calories 50 |
Calories from Fat 20 |
Fat 2g (Saturated 0g) |
Cholesterol 10mg | Sodium 55mg |
Carbohydrates 7g | Fiber 1g |
Sugars 6g | Protein 1g
NOTE

Serving Size: 1 cookie