Makes 36 cookies
Cookies are usually off the menu for dieters because they’re so high in calories and easy to overeat. This recipe makes cookie eating a no-guilt activity. The cookies are good and easy to prepare, while the extra fiber and healthy oils keep you satisfied longer than a regular cookie would.
1 cup good granola (vanilla or cinnamon-flavored) not low-fat
2/3 cup flaxseed meal
1 cup chickpea (garbanzo bean) flour
1/2 cup (2 ounces) corn bran (see Note)
Sugar substitute equivalent to 1 cup sugar
1/2 cup lightly packed dark brown sugar
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon ground mace (optional if you’re using cinnamon-flavored granola)
2 teaspoons vanilla extract
4 ounces tub margarine, melted
2 large eggs, beaten
A little sugar, for sprinkling on the cookies
- Preheat the oven to 325 degrees F
- Grind the granola in a food processor until small pieces form; it should not be chunky but it should also not have the consistency of flour.
- Place the granola in a bowl and add the flaxseed meal, chickpea flour, corn bran, sugar substitute, brown sugar, baking soda, cinnamon and mace, if using.
- Stir the vanilla into the margarine, pour the mixture over the dry ingredients and mix well with a fork. Add the eggs and stir to form a soft batter, kneading it a bit while it firms up.
- Divide the dough into 36 balls about the size of whole walnuts, place them on a baking sheet and flatten them with a fork until they’re about 3 inches in diameter. Bake the cookies until just set, about 6 minutes for soft cookies, or until they are starting to brown lightly around the edges, about 10 minutes for crisp cookies. Sprinkle each cookie with about 1/4 teaspoon sugar immediately after they come out of the oven. These cookies store well in plastic bags.
Note: One source for corn bran is www.honeyvillegrain.com
Vegetarian, Suitable for High Blood Pressure, Suitable for High Cholesterol, Suitable for Diabetics
Excerpted from The “I” Diet Copyright ©2008, 2010 by Susan B. Roberts, LLC and Elizabeth Kelly Sargent. Used by permission of Workman Publishing Co., Inc., New York. All Rights Reserved.