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Fat-free, Low-sugar Sorghum Cookies


  • Non- stick cooking spray
  • 1 c. self-rising flour
  • 1 c. quick oats
  • 1/2 c. Splenda
  • 1/2 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 2 egg whites
  • 1/3 c. sorghum
  • 1 tsp. vanilla


  1. Preheat oven to 375 degrees.
  2. Spray cookie sheets with cooking spray.
  3. In large bowl combine all dry ingredients.
  4. Stir in egg whites, sorghum and vanilla until well mixed. Batter will be stiff.
  5. Drop by rounded teaspoon on cookie sheets. Bake 10 minutes or until firm.
  7. Cool.

Makes 28 cookies




Light and Easy Cookies


  • 3/4 c. Bisquick
  • 1 (3 oz.) pkg. sugar-free instant pudding
  • 1/4 c. olive oil
  • 1 egg substitute


  1. Preheat oven to 350 degrees F.
  2. Combine Bisquick and pudding mix.
  3. Stir in oil and egg substitute. Mix thoroughly.
  4. Form into tiny balls and flatten with fingers.
  5. Bake at 350 degrees for 12-15 minutes.

Makes 3 dozen cookies.




Greek Cookies


  • 1 lb. low cholesterol margarine
  • 2 c. Splenda
  • 5 egg substitutes
  • 1 tsp. vanilla
  • 1 oz. whiskey
  • 3 tsp. baking powder
  • 2 1/2 lbs. all-purpose flour


  1. In large bowl mix together flour and baking powder and set aside.
  2. Cream butter with electric mixer until soft.
  3. Blend sugar with butter, adding egg substitutes one by one, blending well.
  4. Add whiskey and vanilla, mix thoroughly.
  5. Take all these ingredients and pour into a flour mix and knead until dough can be rolled without breaking.
  6. Using butter on hands, roll dough into different shapes (small amounts of dough to make the shapes).
  7. Place cookieS on ungreased cookie sheets.
  8. Brush tops of cookies with egg and milk mixture.
  9. Bake in 350 degree oven for 15 minutes on top rack or 5 to 20 minutes on middle rack.

Makes 120 cookies.

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