Diabetic Biscuit Recipes Part 7

Hey Folks,

Awesome post below on  “Fruited Oatmeal Cookies”  written by DiabeticLiving . I found this on the DiabeticLivingOnline.com and I’m reprinting the whole thing here for your convenience

·                     Makes: 48 servings
·                     Serving Size: 1 cookie
·                     Carb Grams Per Serving: 17
·                 2 cups rolled oats

·                 Nonstick cooking spray

·                 1/2 cup butter, softened

·                 1 1/2 cups packed brown sugar*

·                 3/4 teaspoon baking soda

·                 1/4 teaspoon salt

·                 1/4 teaspoon ground allspice

·                 1 6 - ounce carton plain lowfat yogurt

·                 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten

·                 1 teaspoon vanilla

·                 2 1/4 cups flour

·                 1/4 cup snipped dried apricots

·                 1/4 cup dried currants

·                 1/4 cup chopped walnuts, toasted

1.      Preheat oven to 375 degrees F. Spread oats in a shallow baking pan. Bake about 10 minutes or until toasted, stirring once; set aside. Lightly coat cookie sheet with cooking spray or line with parchment paper; set aside.
2.      In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and allspice; beat until combined. Beat in yogurt, egg, and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in oats, apricots, currants, walnuts, and any remaining flour. Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheet.
3.      Bake for 9 to 11 minutes or until edges and bottoms are browned. Transfer cookies to a wire rack; let cool. To store, place cookies in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 2 months. Makes about 48 (1 cookie each) servings
·                *Sugar Substitutes: Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1-1/2 cups brown sugar.
·                *Sugar Substitutes: Per Serving with Substitute: Same as above, except 90 cal., 13 g carb., 53 mg sodium.
·                Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Did anyone else out there have tried this recipe? Share your results with me in the comments below.


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