Double Chocolate Oatmeal Cookies Recipe
Diabetic Friendly Recipe
A bit of whole wheat flour replaces some of the white for wholesome goodness in these Double Chocolate Oatmeal Cookies.
Semisweet chocolate chips double up the chocolate flavor while sugar substitute lends just he right amount of sweetness.
1 cup granulated sugar substitute (such as Stevia)
1 cup margarine
1 large egg
1/4 cup water
1 teaspoon vanilla
1-1/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cocoa
2 cups rolled oats
1/2 teaspoon baking soda
1/2 cup semisweet chocolate chips
Cream sugar and margarine together at medium speed until light and fluffy. Add egg, water, and vanilla, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg, water and vanilla.
Stir flours, cocoa, oatmeal, baking soda and baking powder together to blend ; add to egg mixture. Mix to medium speed to blend and then add chocolate chips.
Drop dough by 1-1/2 tablespoonfuls onto cookie sheets that have been sprayed with nonstick cooking spray or lined with aluminum foil.
Bake at 350-degrees for 12 to 14 minutes, or until cookies are not quite firm; do not over bake, or cookies will be too hard. Remove them to a wire rack and cool to room temperature.
Yield: 36 cookies
Calories: 120; Cholesterol: 8g; Fat: >6g; Protein: 2g;
Exchange per ball: 1 Bread, 1 Fat
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