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Last
Updated: Jul 24th, 2009 - 18:59:05
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Yield: 54 cookies
1 1/4 cups oat bran or quick-cooking (1-minute) oats
2/3 cup whole wheat pastry flour
1/3 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 cup trans-free margarine (not reduced-fat) or butter, softened to room temperature
1 cup light brown sugar
2 tablespoons molasses
3 tablespoons fat-free egg substitute or beaten egg
1 1/2 teaspoons vanilla extract
1 1/4 cups semi-sweet chocolate chips (or use half raisins and half chocolate chips)
1 1/2 cups chopped walnuts
1. Preheat the oven to 350 degrees F.
2. Place the oat bran, flour, cocoa powder, baking powder, baking soda, and cinnamon in a bowl and stir to mix well. Set aside.
3. Place the margarine or butter, brown sugar, and molasses in a medium
bowl and beat with an electric mixer until smooth. Beat in the egg
substitute or egg and vanilla. Add the flour mixture and beat until
smooth. Add the chocolate chips and walnuts and beat just until mixed.
4. Coat baking sheets with cooking spray. Place level tablespoonfuls of
dough on the sheets, spacing them at least 2 inches apart. Flatten each
cookie slightly with the back of a spoon. Bake for about 9 minutes, or
until the cookies are lightly browned.
5. Remove the cookies from the oven, and let cool on the pan for 2
minutes. Transfer to wire racks to cool completely. Serve immediately,
or store in an airtight container until ready to serve.
Nutritional Facts (per cookie)
Calories: 85
Carbohydrates: 10 g
Fiber: 1.2 g
Fat: 5.3 g
Sat. Fat: 1.2 g
Cholesterol: 0 mg
Protein: 1.8 g
Sodium: 47 mg
Calcium: 16 mg
Potassium: 85 mg
Diabetic exchanges: 1/2 carbohydrate, 1 fat
Tip: If cookies harden or become dry during storage, place a few chunks
of bread in the container. The moisture from the bread will seep out
and moisten the cookies. Remove the bread when the cookies have
softened.
© Copyright 2005 by
eatsmarttoday.com
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