Prep Time: 15 mins
Total Time: 27 mins
About This Recipe
“Good cookies!! From “High fiber cookbook for diabetics” by Mabel Cavaiani, R.D.”
1/3 cupbrown sugar
1 1/2 teaspoonsSweet’N Low brown sugar substitute
1/2 cupegg( 2 to 3 medium)
1/2 teaspoonbaking powder
1/2 teaspoonbaking soda
Cream margarine and sugar together at medium speed until light and fluffy.
Add sugar substitute, eggs and vanilla to creamed mixture, mix at medium speed for 30 seconds.
Scrape down the bowl.
Stir flour, oat bran, baking powder, soda, salt and cinnamon together to blend Add to creamed mixture along with raisins and water.
Mix at medium speed until blended, Drop by tablespoon onto cookie sheets that have been sprayed with pan spray or lined with aluminum foil.
Dip your fingers in cold water and press the dough down to form a round cookie about 2 1/2-inches across.
Bake at 375° for 10-12 minutes or until lightly browned on the bottom.
Remove cookies from hot cookie sheets to wire racks to cool to room temperature and serve 1 cookie per serving.
Food exchanges per serving: 2/3 bread and 1 fat Low sodium diets; Omit salt.
Use salt-free margarine and low-sodium baking powder Low cholesterol diets: Omit eggs.
Use 1/2 cup egg whites.
“Brilliant cookies, easy to make, very tasty and versatile.Thank you so much for submiting!”