Non-Stick baking paper
45g (1/2 cup) rolled oats
60g (1/4 cup) margarine
75g (1/2 cup loosely packed) brown sugar
1/2 tsp vanilla essence
1 x 50g egg
140g (1/2 cup) plain skim-milk yoghurt
190g (1 1/4 cup) plain flour
1/2 tsp bicarbonate of soda
180g (1 cup) dark Choc Bits
Preheat oven to 190C.Â Line 2 large baking trays with non-stick baking paper.
Spread rolled oats on the trays.Â Cook in the preheated oven, stirring once, for 10 minutes or until lightly toasted.Â Set aside to cool.
Place cooled oats in a food processor or blender and process until ground and resembling fine breadcrumbs.
Using an electric mixer, beat margarine, brown sugar and vanilla in a medium bowl until creamy.Â
Add the egg and beat until smooth and well combined.Â
Add the yoghurt and beat until combined.
In a small bowl, sift together the flour and bicarbonate of soda.Â
Add half of the flour mixture to the egg mixture and beat on the lowest speed until combined.
Using a wooden spoon, stir in the oats and the remaining flour.
Stir in the Choc Bits.
Drop heaped teaspoonfuls of the mixture onto the lined trays, about 5cm apart.
Bake in preheated oven, swapping the trays halfway through cooking, for 15 minutes, or until the cookies are cooked through and golden underneath.
Cool cookies on the trays.
Another great recipe from Diabetic Living Magazine.
Nutritional Information(Per Cookie):Â 355kj, 4g total fat (2g sat fat), 6mg chol, 46mg sodium, 12g carbs, 1g fibre, 2g pro.Â Carbohydrate exchanges: 1.
GI estimate:Â low-intermediate