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Sunflower Cookies

Diabetic.Foodie's picture
Ingredients
  Quick cooking oatmeal 1 1⁄2 Cup (24 tbs)
  Whole wheat flour 3⁄4 Cup (12 tbs)
  Wheat germ 1⁄4 Cup (4 tbs)
  Baking soda 1⁄2 Tablespoon
  Salt 1 Dash
  Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar replacement 2⁄3 Cup (10.67 tbs)
  Granulated fructose 1⁄3 Cup (5.33 tbs)
  Egg 1
  Brandy flavoring 1 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Dry roasted sunflower seeds 1⁄2 Cup (8 tbs)
  Aspartame sweetener To Taste
Directions

Combine oatmeal, whole wheat flour, wheat germ, baking soda, and salt in a bowl; set aside.
Using an electric mixer on Medium, beat the margarine, sugar replacement, and fructose until well blended.
Add egg and beat well.
Beat in brandy flavoring and vanilla.
Stir dry ingredients into creamed mixture, mixing well.
Stir in sunflower seeds.
Divide dough in half.
Shape each half into an 8 in. (20 cm) roll.
Wrap each roll in plastic wrap.
Chill in refrigerator overnight.
Cut each roll into 24 slices.
Place slices on ungreased cookie sheets.
Bake at 375°F (190°C) for about 10 to 12 minutes, or until golden brown.
Remove from cookie sheets, and place on racks.
While warm, sprinkle with aspartame sweetener.

Recipe Summary

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

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