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Prep 30 mins
Cook 30 mins
My personal version of a recipe I found on www.budget101.com. I wanted to do more than just have a good sugar free cookie since the starchy carbs in the flour will also jack blood sugar. This version comes out fantastic! They are more cake like than a standard crisp cookie and stay wonderfully moist in a cookie jar. Not that they will actually last long enough to worry.
- 354.88 ml rolled oats
- 236.59 ml Splenda sugar substitute
- 177.44 ml flour
- 177.44 ml almond meal
- 2.46 ml salt
- 9.85 ml baking powder
- 236.59 ml raisins
- 2.46 ml cinnamon
- 1.23 ml clove
- 1.23 ml nutmeg
additionally to make cookies from mix
- 158.51 ml butter, melted
- 4 egg whites
- 118.29 ml light vanilla yogurt (1 single serving 4oz cup)
- 4.92 ml maple flavoring
- Carefully measure each ingredient into layers in a 1 quart jar. Re-used glass ice tea jars work great as well. Judicious us of a slim rolled paper cone does wonders to keep the layers clean. If mix is to be shipped ingredients may be measured into a clear plastic disposable pastry bag or decorative food safe cello bag to reduce shipping weight and then carefully tied closed.
- Be sure to attach instruction card or label with the following directions: Combine above listed ingredients (from the list of "additionally to make cookies from mix") with 1 package of “Sugar Free Oatmeal Cookie Mix”. Drop by cookie scoopfuls 1” – 2” apart onto parchment lined baking sheets. Bake 10 – 15 minutes at 350oF. Cookies do not spread much so will still be rather round and cake like. Allow to cool 5 minutes on baking sheets before carefully removing to cooling racks to completely cool. Store in a cool dry place.