Sugar Free Cinnamon Walnut Cookies -

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Sugar Free Cinnamon Walnut Cookies

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By Lynn Stephens

Posted July 23rd, 2007

This article is reprinted with permission from Shake Off the Sugar Cookbook: Not all Carbs are Created Equal, by Lynn Stephens, (2003, Virtualbookworm.com Publishing Inc.)

Shake Off the Sugar Cookbook: Not all Carbs are Created Equal

Servings:	60
Author Notes:	Enjoy these tasty bites without guilt!
Ingredients:	2 cups walnuts 1 cup whole grain pastry flour 1/2 cup low fat or defatted soy flour 1/2 cup oat bran 1 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup butter, softened 1 egg 2/3 cup fructose or Whey Low D granules OR 3/4 cup Splenda®
Instructions:	Makes 5 Dozen Cookies Preheat the oven to 300°F. Place the walnuts, flours, bran, cinnamon and salt in a food processor using the sharp blade. Briefly process the mixture, just until the nuts are finely chopped and evenly mixed. Set aside. In a medium bowl, cream the softened butter. Add the sweetener and beat until fluffy. beat in the egg until thoroughly mixed. Add the dry ingredients to the butter mixture and stir until evenly mixed. If desired, line your baking sheets with parchment paper. Otherwise, use ungreased baking sheets. Taking walnut-sized pieces of the batter, roll the cookie mixture into 1-inch diameter balls and place each on the baking sheet, placing them about 2 inches apart. Using a fork, gently press each cookie to about ¼ inch thickness. Drag the tines of the fork across, leaving lines in each cookie. Bake 15 minutes. The cookies will be lightly browned. Cool a few minutes, then gently slide a spatula beneath each to loosen. Move to a rack or flat surface to finish cooling. If you used the parchment, just slide the whole thing onto your countertop after loosening. Per Cookie: Total Fat (g): 6; Protein (g): 2; Total Carbohydrates (g): 5; Dietary Fiber (g): 1; 76 calories Food Exchanges: Lean Meat: 1/4, Fat: 1