Tinfoil Chef

You know how it is. Once in a while you get a craving for something and you just HAVE to have it right then and there or as soon as possible. Well, earlier tonight I got hit with such a craving. Worse yet, it was for cookies. Generally speaking, most cookies have too much sugar in them to be a good idea for diabetics like myself to have, which makes craving them that much worse.

This sent me into my recipe collection to see if I could find something that would satisfy the craving without sugaring me up too much. After a brief search (I was feeling VERY impatient at this point.), the best I could find was a standard Oatmeal Cookie recipe … that called for a cup of sugar.

I thought about it a minute and then got out a cup of flour and tossed it into a mixing bowl along with a teaspoon each of baking powder, cinnamon, and nutmeg. I added a half teaspoon of salt and a cup of quick oats and mixed all that together.

Next I added a half cup (1 stick) of softened butter, a beaten egg, a half cup of evaporated milk and finally, to replace the cup of sugar I used 8 ounces of honey.

From there it was a simple matter of beating it until it’s smooth and dropping teaspoonfuls onto cookie sheets and baking for 10 to 15 minutes in a pre-heated 350 degree oven.

Mission accomplished, craving satisfied.

1 cup of flour
1 teaspoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of salt
1 cup of quick oats
1/2 cup (1 stick) of softened butter
8oz honey
1 beaten egg
1/2 cup of evaporated milk

Technorati Tags: diabetic friendly, diabetic oatmeal cookies, cookie recipe, oatmeal cookies, no sugar, sugar free cookies

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