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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 16 |
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Very crisp and crunchy cookies, great for picnics, packed lunches. from Cooking for Diabetics. Ingredients:
8 tablespoons low-fat margarine, i use becel |
4 tablespoons rice syrup (almost any syrup will do, if you're not a diabetic) |
1/2 cup whole wheat flour |
2 cups rolled oats |
2/3 cup pine nuts (2 oz) |
Directions:
1. Preheat the oven to 350f degrees.
2. Line an 8 inch shallow square baking pan with oiled foil.
3. Melt the lowfat spread and rice syrup in a small saucepan over low heat, do not let the syrup mixture boil or the cookies will be tacky rather than crisp.
4. Off heat, stir in the flour, oats and pine nuts until well mixed.
5. Scrape the mixture into the prepared pan and pat it out evenly with your fingers.
6. Press the mixture down lightly.
7. Bake for 25 to 30 minutes, until the cookies are lightly browned and crisp.
8. Mark into squares while still warm.
9. Cool slightly, then lift them out of the pan and cool on a wire rack.
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