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Corn Flake Cookies


  • 1/2 tsp. salt
  • 1 tsp. vanilla
  • 4 egg whites
  • 2 c. Corn Flakes
  • 1 c. nuts, chopped
  • 1 c. Splenda


  1. Preheat oven to 350 degrees F.
  2. Add salt and vanilla to egg whites and beat stiff.
  3. Gradually beat in Splenda.
  4. Fold in Corn Flakes and chopped nuts.
  5. Drop by big spoonfuls of mixture onto greased baking sheet.
  6. Bake in 350 degree oven 20 minutes or until brown.
  7. Remove from pan immediately.

Yields about 3 dozen cookies.



Low-sodium, Low-cholesterol Oatmeal Raisin Cookies


  • 3/4 c. corn oil margarine, softened
  • 1 c. brown sugar, packed
  • 1/2 c. Splenda
  • 1 egg substitute
  • 1 tsp. vanilla
  • 1 1/4 c. flour
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 c. water
  • 1/2 tsp. cloves
  • 1 c. raisins
  • 3 c. oatmeal


  1. Preheat oven to 350 degrees F.
  2. Cream margarine, Splenda, egg substitute, water, and vanilla.
  3. Stir in remaining ingredients.
  4. Drop by rounded teaspoons on cookie sheet.
  5. Flatten slightly.
  6. Bake 12-15 minutes at 350 degrees.

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