diabetic oatmeal cookies with chocolate chunks and

Name: Diabetic Oatmeal Cookies With Chocolate Chunks and
Prep time: 15 min
Cook time: 10 min
Cuisine: Canadian
Ingredients: 2 cup(s) old fashioned oats; 1 cup(s) whole wheat flour, fine ground if possible; 1/2 cup(s) all-purpose flour; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) ground ginger; 3/4 cup(s) margarine (low sat, non trans fat brand); 1 cup(s) splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired); 1/4 cup(s) egg white; 2 teaspoon(s) pure vanilla extract; 1 cup(s) bittersweet chocolate, coarsely chopped (65% or plus cocoa); 1/2 cup(s) crystallized ginger, finely chopped; 1/2 cup(s) pecans (optional)

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginger. This is my own adapted version that I made from an Epicurious recipe. They are delicious but I need to say that they taste best the next day. When fresh from the oven the ginger hasn't really matured and mingled to it's best yet.

►

(1 rating)

yield serving(s)

prep time 15 Min

cook time 10 Min

method Bake

Ingredients For diabetic oatmeal cookies with chocolate chunks and

2 c

old fashioned oats
1 c

whole wheat flour, fine ground if possible
1/2 c

all-purpose flour
1/2 tsp

salt
1/2 tsp

baking soda
1/2 tsp

ground ginger
3/4 c

margarine (low sat, non trans fat brand)
1 c

splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired)
1/4 c

egg white
2 tsp

pure vanilla extract
1 c

bittersweet chocolate, coarsely chopped (65% or plus cocoa)
1/2 c

crystallized ginger, finely chopped
1/2 c

pecans (optional)

How To Make diabetic oatmeal cookies with chocolate chunks and

1
Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.

2
In food processor, combine oats, both flours, salt, and baking soda and ground ginger. Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
3
Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes. Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
4
Stir in chocolate and ginger. Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
5
Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes.
6
Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
7
Transportation tips:. To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.