Diabetic Fruit Cookies  

Sunday, January 11, 2009

3 medium sized ripe bananas
1 1/2 cups coarsely chopped mixed dried fruits (such as dates, apricots and raisins)
1/3 cup peanut or safflower oil
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup chopped nuts (walnuts, almonds or pecans)
1 1/2 cup rolled oats
1/2 cup uncooked oat bran
Preheat oven to 350F. Grease 2 large cookie sheets. Mash bananas in large bowl until
smooth (You should have about 1−1/2 cups). Stir in oil, vanilla and salt. Add oats, oat
mixed fruits and nuts; stir well to combine. Drop by rounded measuring tablespoonfuls onto
prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon.
Bake about 20−25 minutes or until bottom and edges of cookies are lightly browned.
Transfer cookies onto wire rack to cool completely. Store in refrigerator. Yield: 24 servings
105 calories per cookie, Protein 2 g , Fat 5 g , Carbohydrates 14 g , Sodium 14 g,
Cholesterol O mg.

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