High fiber cookies

Yield: 4 dozen

Measure Ingredient
1 cup Oat bran;
1 cup Rolled oats;
1 cup Fiber one cereal;
1 cup Kellog's bran flakes;
1 cup Seedless raisins;
1 cup English walnuts; chopped
¾ cup Sugar;
¾ cup Brown sugar;
1 cup Margarine; 2 sticks)
2 larges Egg whites;
2 teaspoons Vanilla;
2 cups All purpose flour;
1 teaspoon Baking powder;
1 teaspoon Baking soda;
½ teaspoon Salt;
½ cup Water at room temp;

Place oat bran, rolled oats, Fiber one, bran flakes, raisins and walnuts in a bowl. Mix lightly and set aside. Place sugars and margarine in mixing bowl and mix at medium speed until light and fluffy. Add egg whites and vanilla and mix lightly scraping the bowl before and after adding the egg whites. In a separate bowl combine flour, baking powder, soda and salt and mix at low speed about ½ min to blend well. Add flour mixture and water to sugar mixture and mix at medium speed only until flour is moistened. Add bran mixture and mix at medium speed until well blended. Drop by heaping tablespoonfuls onto a cookie sheet that has been sprayed with cooking spray or lined with aluminum foil. Bake at 375 for 12-14 minutes or until lightly browned. Remove from oven and let sit for 1 minute.

Remove cookies to wire rack and cool to room temperature. Author's Note: These cookies, which provide 2 grams of dietary fiber each, aren't terribly sweet. We like them this way, but if you prefer them sweeter, you can add 1 tbsp Weight Watchers dry substitute when adding the other sugars and this will not change the nutritive values. Nutritive Value per cookie: Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 121; CHO: 15gm; PRO: 2 gm; FAT: 6 gm; LOW-SODIUM DIET: May be used as written.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master

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