(Recipe courtesy of American Diabetes Association Virtual Grocery Store)
| 1 | cup all-purpose flour |
| 1/2 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 3/4 | teaspoon cinnamon |
| 1/4 | teaspoon salt |
| 5 | tablespoons margarine |
| 1/4 | cup granulated sugar |
| 1/4 | cup firmly packed brown sugar |
| 1 | egg |
| 1/4 | cup 1% milk |
| 2-1/4 | cup quick cooking oats |
| 1/3 | cup seedless raisins |
Pre-heat oven to 375º. Line baking sheet with parchment paper or spray with nonstick cooking spray. In small bowl, whisk flour, baking powder, baking soda, cinnamon and salt. Set aside. In medium bowl, use electric mixer on medium speed to beat margarine until creamy, 2 minutes. Gradually blend in sugars. Add egg and beat until smooth, 1 minute. Beat in milk and vanilla until smooth. Add flour mixture to margarine mixture in thirds, blend until smooth, 2 minutes. Stir in oats and raisins. Drop teaspoons of dough onto prepared baking sheet. Bake until lightly browned, 7-9 minutes. With spatula, remove cookies to a cooling rack. Allow to cool completely.
Serving size: 2 cookies = 1 carbohydrate choice, 1 fat
Yield: 20 servings
These cookies are packed with flavor and have only 2 grams of fat per cookie. They will keep in an airtight container up to 1 week or in the freezer for up to 1 month.
