- 1/4 cup shortening
- 4 ounces (1/2 cup) unsweetened applesauce
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 1/2 cups old-fashioned oats
- 3/4 cup plus 2 tablespoons Splenda, No Calorie Sweetener, granular
- 2 tablespoons (packed) light brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- Nonstick cooking spray
Preheat oven to 375°F. Combine shortening, applesauce, egg, and vanilla with mixer. Add flour, oats, 3/4 cup Splenda, brown sugar, soda, salt, and cinnamon, and mix until soft dough forms. Spray a baking sheet with nonstick cooking spray. Drop heaping teaspoons of dough onto baking sheet. Pour remaining 2 tablespoons of Splenda onto a small saucer. Dip a slightly moistened, flat-bottom drinking glass into the Splenda, then gently press each dough ball to flatten slightly. Bake for approximately 10 minutes until cookie bottoms are light brown. Cool and store in a tightly sealed container.
Yield: 18 cookies. Serving size: 2 cookies.
Nutrition Facts Per Serving:
Calories: 166, Carbohydrates: 24 g, Protein: 4 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 24 mg, Sodium: 245 mg, Fiber: 2 g
Exchanges per serving: 1 1/2 carbohydrate, 1 fat. Carbohydrate choices: 1 1/2.
Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky. She is coauthor of Quick & Easy Diabetic Recipes for One, published by the American Diabetes Association in 2007.