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Coconut Oatmeal Cookies

Diabetic.Foodie's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Vegetable shortening 1 Cup (16 tbs), melted
  Granulated brown sugar replacement 2⁄3 Cup (10.67 tbs)
  Granulated fructose 1⁄3 Cup (5.33 tbs)
  Eggs 2
  Vanilla extract 1 Teaspoon
  Flaked unsweetened coconut 1⁄2 Cup (8 tbs)
  Quick-cooking oatmeal 2 Cup (32 tbs)
Directions

Sift together flour, baking soda, and salt; set aside.
Using an electric mixer, beat together melted shortening, brown sugar replacement, and fructose.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Stir flour mixture into creamed mixture until well mixed.
Stir in coconut and oatmeal.
Shape dough into 1 in. (2.5 cm) balls.
Place on greased cookie sheet.
Bake at 325°F (165°C) for 12 to 14 minutes, or until golden brown.
Move to cooling racks.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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