Tinfoil Chef

One of the really annoying parts about the dietary changes you have to make when you’re diagnosed diabetic is the fact that it often means having to forget about a lot of old favorites because they’re just too loaded with sugar. For me, one of the things that I’ve had to make an effort to ignore is cookies. While I’m not an all out cookie freak, I do like to have some once in a while and Oatmeal Cookies are among my favorites. That’s why I was glad to discover this recipe that makes them diabetic friendly and therefore once again on my list of occasional snacks.

Combine a cup and a half of all purpose flour, a cup and a half of oatmeal, sugar substitute equal to a half cup of sugar, a half teaspoon of baking soda, and a quarter teaspoon of salt. Cut 3/4 cup of softened margarine (low cal) into the mix with a pastry blender, knife, fork (whatever works for you), blending it until it looks like a coarse meal. Then sprinkle 3 tablespoons of water on top of it and stir with a fork until it’s all moistened.

Roll the dough out to about 1/4 inch thick and then cut it into 24 pieces. Place the cookies on a non-stick cookie sheet and bake at 350 for 15 minutes.

As with most cookies, they’re best when still warm from the oven.

1 1/2 cups of all purpose flour
1 1/2 cups of regular uncooked oatmeal
Sugar substitute equal to 1/2 cup of sugar
1/2 teaspoons of baking soda
1/4 teaspoon of salt
3/4 cup of softened reduced calories margarine,
3 tablespoons of cold water

Technorati Tags: oatmeal cookies, diabetic, sugar free cookies, cookies, diabetic menu, diabetic friendly cookies

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