Beat together the oil, sugar, and egg. Add the rest of the ingredients and stir to blend well. Let stand for 10 minutes. Drop by spoonfuls, about 1 inch apart, onto a lightly oiled baking sheet. Bake for about 8 minutes at about 375 F. My note: Temperature and water are not in the printed version of this recipe but come from the previous recipe Peanut Butter Chocolate Chip Cookies. They did not need to bake as long as 12-15 min. One cookie - 106 calories, 1 starch/bread, 1 fat exchange 2 g protein, 18 g carbohydrate, 6 g fat, 124 mg sodium Quick & Easy Diabetic Menus by Betty Wedman, M.S., R.D. 1993 ISBN 0-8092-3853-5 Shared and tested with Granola sub. for nuts by Elizabeth Rodier Dec 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 36 Servings|
|Calories from Fat: 39 (37%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 5.9mg||2 %|
|Sodium 96.2mg||3 %|
|Potassium 48mg||1 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 16.2g|
|Protein 1.3g||2 %|
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Calories per serving: 106
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