Fruit and Nut cookies (Diabetic friendly)
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 198.6
- Total Fat: 7.6 g
- Cholesterol: 46.3 mg
- Sodium: 115.6 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 2.3 g
- Protein: 4.2 g
View full nutritional breakdown of Fruit and Nut cookies (Diabetic friendly) calories by ingredient
Introduction
Perfect for breakfast. Perfect for breakfast.Number of Servings: 10
Ingredients
-
2 large Egg
2/3 cup Brown Sugar, packed
3 tbsp Butter, unsalted
Vanilla Extract, 1 tsp
1/4 cup dried dates
1 cup All-Purpose flour
1/2 cup Whole Wheat Flour
1/4 cup Oat Bran
2 tbsp Flaxseed
1/2 tsp Baking Soda
1/2 tsp Cinnamon, ground
1/4 cup Pecans, chopped, toasted
Tips
can substitute dried apricots or figs for the dates; walnuts for the pecans. Sugar substitute is not recommended for this recipe.
Directions
Preheat over to 350*F. Line two cookie sheets with parchment paper, set aside.
In a large bowl, combine eggs, brown sugar, butter, and vanilla.Stir in dates, set aside.
In a medium bowl, combine flours, oat bran, flaxseed, baking soda, and cinnamon. Add flour mixture to the date mixture; stir until moist. Stir in pecans.
Drop by a scant quarter cup into 10 equal mounds, about 2 inches apart on prepared cookie sheets. Lightly flatten cookies. Bake for 10 - 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute. Transfer to a wire rack; cool completely.
Serving Size: Makes 10 cookies; 1 cookie = 1 serving
In a large bowl, combine eggs, brown sugar, butter, and vanilla.Stir in dates, set aside.
In a medium bowl, combine flours, oat bran, flaxseed, baking soda, and cinnamon. Add flour mixture to the date mixture; stir until moist. Stir in pecans.
Drop by a scant quarter cup into 10 equal mounds, about 2 inches apart on prepared cookie sheets. Lightly flatten cookies. Bake for 10 - 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute. Transfer to a wire rack; cool completely.
Serving Size: Makes 10 cookies; 1 cookie = 1 serving
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