1 c Oatmeal 1/2 c Water
1 c All purpose flour 2 t Vinegar
1/2 c Whole wheat flour 1 Egg yolk
2 t Baking powder Sweetener = 2/3 cup sugar
2/3 c Chunky peanut butter 1 t Vanilla
1/2 c Unsalted butter or margerine
In a bowl, combine rolled oats, flours, baking powder. With pastry
blender, or two knives, cut in peanut butter and margerine until
mixture is crumbly. In a small bowl, beat together water, egg yolk,
sweetener and vanilla. Stir into crumbly mixture and mix well. Form 1
tablespoon batter at a time into balls. Place balls 1 inch apart on a
nonstick baking sheet. With a fork, flatten each cookie until cookie
is 2-1/2 inches wide. Bake in a 350 degree oven for 15-18 minutes or
until lightly browned. Let cool. Store in a tightly covered cookie
jar or container.
Makes 60 cookies Each serving = 2 cookies
1/2 starchy choice
1 fats/oil choice
7 g carbohydrate
2 g protein
6 g fat
380 kilojoules
90 calories
Yields
60 cookies
