Diabetic Health Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
dates
chopped |
|
| ½ | cup |
apples
chopped |
*
|
| 1 | cup |
water
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
beaten |
|
| 2 | teaspoons |
sugar substitute
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
dates
chopped |
|
| 118 | ml |
apples
chopped |
*
|
| 237 | ml |
water
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
beaten |
|
| 1E+1 | ml |
sugar substitute
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
nuts
chopped |
|
Directions
Boil raisins, dates, and apples in water for 3 minutes.
Add shortening to melt, then cool and add rest of ingredients with the nuts last.
Mix well.
Drop by teaspoons onto cookie sheet. Bake at 350℉ (180℃) for 10 to 12 minutes.
Store in refrigerator in an airtight container.
