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Wednesday, March 19, 2014

Graham Cracker Cookies

Graham Cracker Cookies

I prefer using the commercial graham cracker crumbs for this recipe, even though I’ve experimented with grinding graham crackers in my blender (messy job to clean up) They taste great they’re easy to use, and they’re just right for this particular cookie.

Serves 8 (3 each)

1 1/3  cups nonfat dry milk powder
1 cup SPLENDA Granular
½ cup water
1 tablespoon + 1 teaspoon reduced – calorie margarine
1 ½ cups purchased graham cracker crumbs
¼ cup chopped walnuts
¼ cup mini chocolate chips

Preheat oven to 350 degrees. Spray 2 baking sheets with butter flavored cooking spray. In a large glass microwavable bowl, combine dry milk powder, SPLENDA, and water , Cover and microwave on high (100% power) for 60 seconds , stirring after every 30 seconds . Remove form microwave. Stir in margarine and graham cracker crumbs. Add walnuts and chocolate chips. Mix gently just to combine. Drop batter by table spoonfuls onto prepared baking sheets to form 24 cookies. Lightly flatten cookies with the bottom of a glass sprayed with butter- flavored cooking spray. Bake for 8 to 10 minutes. Do not overbake. Place baking sheets on wire racks and let set for 5 minutes. Remove cookies from baking sheets and continue to cool on wire racks.

Each Serving Equals

HE: 1 Bread * ½ Fat – free Milk * ½ Fat * ¼ Slider *
16 Optional Calories
174 Calories * 6 gm Fat * 6 gm Protein *
24 gm Carbohydrate * 181 mg Sodium *
159 mg Calcium * 1 gm Fiber
DIABETIC EXCHANGES:1 Starch * 1 Fat* ½ Fat  Free Milk

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