| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Vegetables | Diabetic, Desserts, Cooky/bars | 36 | Servings | |
INGREDIENTS
| 1/4 | c | Egg; White |
| 1/4 | c | Brown Sugar; |
| 1/2 | c | Sugar; sugar substitubed may be |
| Used | ||
| 1 | c | Peanut butter; crunchy |
| 1 | ts | Vanilla |
| 1/3 | c | Vegetagble oil |
| 4 | c | Rolled oats |
| 1 | ts | Baking oats |
| 1/2 | c | Semisweet chocolate chips; |
INSTRUCTIONS
Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer bowl and mix at medium speed to blend well. Add oatmeal, baking soda and chocolate chips tp creamy mixture anmd mix at medium speed to blend. Drop dough by 1 1/2 tablespoonfuls (level no 40 dipper) onto cookie sheet that have been sprayed with or lined with aluminum foil. Press each cookie down lightly to 1/2 thick with back of a tablespoon dipped in cold water. Bake at 350 for 12 minutes, or until cookies are lightly browned and firm. Remove them to a wire rack and cool a room temperature. Food Exhcanges per serving: 1 STARCH/BREAD EXCFHANGE + 1 FAT EXCHANGE CAl: 137, fat 7g, CHO: 16 g, Na: 44mg, PRO: 4g, CHO: 0 Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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