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The Diabetic Gourmet Magazine

Yield: 84 cookies; Serving Size: 1 Cookie
Source: "The Diabetic Dessert Cookbook" by Coleen Howard

1 cup polyunsaturated oil
3/4 cup sugar substitute (GrandmaKate's No-Sugar Sweetener)
1 cup firmly packed brown sugar substitute
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt substitute
2 cups uncooked oatmeal
1 cup shredded coconut

1. Preheat oven to 350 degrees F. Place the oil, sugar substitute
and imitation brown sugar in a bowl. Beat well. Add eggs and vanilla
extract. Mix well. Add the flour, baking soda, baking powder and
salt substitute to the beaten mixture a little at a time. Mix well
with each addition of ingredients. Add the oats and coconut.
Mix well.
2. Shape into 1" diameter balls. Place on a cookie sheet. With a fork,
flatten each ball, leaving the fork prong imprints in the flattened
ball. Place in the oven and bake 5 to 7 minutes.

Nutritional Information Per Serving:
Calories: 45.8; Fat: 3.4 grams; Carbohydrates: 3.29 grams;
Protein: .665 grams; Sodium: 18 mg; Cholesterol: 5.07 mg;
Fiber 3.52 g


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