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diabetic oatmeal cookies with chocolate chunks and candied ginge


this is my own adapted version that i made from an epicurious recipe. they are delicious but i need to say that they taste best the next day. when fresh from the oven the ginger hasn't really matured and mingled to it's best yet.


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  1. Arrange racks in upper and lower thirds of oven and preheat to 375f line 2 large baking sheets with parchment paper
  2. In food processor
  3. Combine oats
  4. Both flours
  5. Salt
  6. And baking soda and ground ginger
  7. Pulse until oats are coarsely chopped
  8. About 6 pulses and set aside
  9. Using electric mixer at high speed
  10. Beat butter and splenda brown sugar until fluffy
  11. 2 to 3 minutes
  12. Add egg white and vanilla and beat until smooth
  13. About 1 minute
  14. Add oat mixture and mix at low speed just until incorporated
  15. Stir in chocolate and ginger
  16. Drop rounded tablespoons of dough about 2 inches apart onto baking sheets
  17. Bake
  18. 2 pans at a time
  19. Switching positions of pans halfway through baking
  20. Until golden and slightly crisp on edges
  21. About 10 to 14 minutes
  22. Cool on sheets 3 minutes
  23. Then transfer to racks to cool completely
  24. Continue making cookies with remaining dough and cooled sheets
  25. Transportation
  26. To keep them fresh
  27. Pack the cookies in covered containers with waxed paper between each layer
  28. "if its very hot out
  29. You may want to refrigerate them until you leave to ensure that they wont melt before dessert time"

Step 14

Total Time in Minute 25

Ingredients Count 13

cooking diabetic oatmeal cookies with chocolate chunks and candied ginge

See More Relate Photo


Old fashioned oats

Whole wheat flour

All-purpose flour


Baking soda

Ground ginger


Splenda sugar substitute

Egg white

Pure vanilla extract

Bittersweet chocolate

Crystallized ginger


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