Diabetic Double Chocolate Oatmeal Cookies

1 c Quick cooking oatmeal
1 c All purpose flour
1 c Whole wheat flour
2 tb Dry unsweetened cocoa
2 ts Baking powder
1/2 c Unsalted margarine or butter
1/2 c Water
2 Egg yolks
Sweetener = 1 cup sugar
1 ts Almond extract
1/2 c Chocolate chips

In a bowl, combine oats, flours, cocoa and baking powder. With a pastry blender or two knives, cut margarine in until mixture is crumbly. In a small bowl, beat together water, egg yolks, sweetener and almond extract. Stir into crumbly mixture; mix well. Form 1 Tablespoon batter at a time into small balls. Place balls 1 inch apart on a nonstick baking sheet. With a fork, press each ball until flattened, until cookie is 2-1/2 inches in diameter. Bake in a 350 degree oven for 15-18 minutes or until lightly browned. As soon as cookies are removed from the oven, immediately place 2 chocolate chips in the centre of each cookie. Let stand 1 minute. With the back if a spoon, spread or swirl chocolate chips (which are hot and soft) on top of each cookie to partly frost each cookie. Let cool.

Store in a tightly covered cookie jar or container.

Diabetic Double Chocolate Oatmeal Cookies printer friendly version located here.
Click Back to return.