Barley-Oat Chocolate Chip Cookies
Whole wheat flour, rolled oats, barley flour, oat bran, and wheat bran pack this yummy chocolate chip cookie recipe with whole grain goodness.
Ingredients
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2 eggs or 1/2 cup refrigerated or frozen egg product, thawed
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1 cup sugar or sugar substitute blend* equivalent to 1 cup sugar
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3/4 cup cooking oil
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1 teaspoon vanilla
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1 cup whole wheat flour
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1 cup regular rolled oats
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1/2 cup barley flour
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1/2 cup oat bran
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1/4 cup wheat bran
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3 tablespoons nonfat dry milk powder
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1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1/2 cup miniature semisweet chocolate pieces
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1/2 cup chopped walnuts
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1/4 cup unsweetened shredded coconut (optional)
Directions
1.
Preheat oven to 375 degrees F. In a medium bowl, beat eggs lightly with a fork; stir in sugar, oil, and vanilla. Set aside.
2.
In a large bowl, stir together whole wheat flour, oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda.
3.
Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut.
4.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are set and bottoms are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
Sugar Substitute
Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use product amount equivalent to 1 cup sugar. PER COOKIE WITH SUBSTITUTE: same as above, except 87 cal., 9 g carbo. Exchanges: 0.5 other carbo. Carb choices: 0.5
Nutrition information
Calories 94, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 9 mg, Sodium 19 mg, Carbohydrate 11 g, Fiber 1 g, Protein 2 g. Exchanges: Other Carbohydrate 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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