Diabetic Oatmeal Cookies With Chocolate Chunks And Candied Ginge Recipe

Name: Diabetic Oatmeal Cookies With Chocolate Chunks And Candied Ginge
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups old fashioned oats; 1 cup whole wheat flour, fine ground if possible; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 1/2 teaspoon ground ginger; 3/4 cup margarine (low sat, non trans fat brand); 1 cup Splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired); 1/4 cup egg white; 2 teaspoons pure vanilla extract; 1 cup bittersweet chocolate, coarsely chopped (65% or plus cocoa); 1/2 cup crystallized ginger, finely chopped; 1/2 cup chopped pecans (optional)

Servings: persons

2 cups old fashioned oats
1 cup whole wheat flour, fine ground if possible
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup margarine (low sat, non trans fat brand)
1 cup Splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired)
1/4 cup egg white
2 teaspoons pure vanilla extract
1 cup bittersweet chocolate, coarsely chopped (65% or plus cocoa)
1/2 cup crystallized ginger, finely chopped
1/2 cup chopped pecans (optional)

1
Arrange racks in upper and lower thirds of oven and preheat to 375u00b0F Line 2 large baking sheets with parchment paper.
2
In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
3
Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
4
Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
5
Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
6
Stir in chocolate and ginger.
7
Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
8
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. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
9
Transportation tips:
10
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.

1000

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups old fashioned oats, 1 cup whole wheat flour, fine ground if possible, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and more.

Yes, Diabetic Oatmeal Cookies With Chocolate Chunks And Candied Ginge falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Diabetic Oatmeal Cookies With Chocolate Chunks And Candied Ginge

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