Recipe by Walter Moline
"Wanted to come up with a new cookie using sugar substitutes that were fun and flavorful. Starting with a basic oatmeal cookie recipe, I decided to add blueberries and almond slices instead of raisins and chocolate chips. First time I ever made them, and they look, smell, and taste amazing."
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granular no-calorie sucralose sweetener (such as Splenda®)
brown sugar replacement (such as Splenda® Brown Sugar Blend)
1 1/2 teaspoons
1 1/2 cups
Quite good. I don't normally have much luck with low sugar recipes, and had my doubts about this one also, but it had all the ingredients I was looking for so I tried it and was pleasantly surprised. The results were light and tasty, with just the right amount of sweetness. Note: If you haven't baked with blueberries before, be warned that the blue juice will mix with the brown ingredients to turn the dough an unappetizing gray color. They look better after they brown in the oven however. Good job!
* Percent Daily Values are based on a 2,000 calorie diet.
Almond-Blueberry Oatmeal De-lites
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 52
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