- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/2 tsp. baking soda
- 2 eggs
- 2 egg whites
- 1 1/2tsp. almond extract
- 1 cup Fiber One Cereal
- 1/2 cup dried cherries
Heat oven to 350 F degrees. Spray cookie sheet with nonstick cooking spray.
Stir together flour, sugar, and baking soda in large bowl. Beat eggs, egg whites, and almond extract with wire whisk until foamy. Stir egg mixture into flour mixture until well blended. Mix in cereal and cherries with hands. Turn dough onto floured surface. Knead lightly 8 to 10 times.
Shape into one 16-inch roll or 2 8-inch rolls. Place on cookie sheet. Flatten to about 1 inch thick. Bake 30 minutes. Remove from cookie sheet; cool on wire rack 10 minutes. Cut into 1/2 inch slices. Reduce oven temperature to 300 F degrees. Stand slices upright on cookie sheet; bake about 20 minutes longer or until crisp and light brown. Cool completely on wire rack
Nutrition information:
Per serving:
- Calories 65
- Total fat 0 g
- Saturated fat 0 g
- Cholesterol 15 mg
- Sodium 55 mg
- Total carbohydrate 14 g
- Dietary fiber 1 g
- Protein 2 g
Exchanges per serving: 1 starch exchange
Recipe reprinted with permission from the American Diabetes Association, Western NY Office, 315 Alberta Drive, Suite 102, Amherst, NY 14226
Number of servings: 32
Serving size: 2 cookies
