Diabetic Coconut Fruit Cookies
Yield
1 servingsPrep
20 minCook
15 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ⅓ | cup |
margarine
|
|
| ⅓ | cup |
coconut
flaked |
*
|
| 1 | each |
eggs
|
|
| ½ | cup |
fruit juice
unsweetened |
|
| 2 | teaspoons |
orange zest
grated |
|
| 1 | x |
sugar substitute
equal to 1/3 cup sugar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 79 | ml |
margarine
|
|
| 79 | ml |
coconut
flaked |
*
|
| 1 | each |
eggs
|
|
| 118 | ml |
fruit juice
unsweetened |
|
| 1E+1 | ml |
orange zest
grated |
|
| 1 | x |
sugar substitute
equal to 1/3 cup sugar |
* |
Directions
Preheat oven to 400℉ (200℃).
Combine flour, baking powder, baking soda, and salt, cut in margarine until consistency of peas.
Stir in coconut add remaining ingredients all at once.
Stir with fork until dough holds together.
Drop about 2 inches apart by teaspoons onto an ungreased cookie sheet.
Bake until golden brown.
