| Recipe: |
Makes 6 small sandwiches.
1/4 c. sugar (1/3 c.)**
1 1/2 T. butter (2 T.)
1/4 c. quick oats (1/3 c.)
2 T. chopped walnuts (3 T.)
1 T. cocoa powder (1.5 T.)
1/2 t. baking powder (2/3 t.)
1/2 t. vanilla extract (2/3 t.)
1 egg white
ice cream
Heat oven to 325 F. Line a baking sheet with a silicone mat or foil sprayed with oil.
Combine sugar and butter in small saucepan over medium heat. Cook, stirring constantly, until mixture is melted and bubbling, 1-2 minutes. Transfer to a medium bowl. Stir in oats, walnuts, cocoa, baking powder, & vanilla. In a small bowl, use a fork to beat the egg white until it is slightly frothy. Measure out 1 T. (1 T. + 1 t.)of frothy egg white and stir into the cookie batter (discard remaining egg white or save for another use). Drop half tablespoonfuls onto cookie sheet, 2" apart. Bake for 8-12 minutes, or until the cookies look dry and are just beginning to color on top.
Slide the baking mat off the baking sheet and onto the counter. Let the cookies cool completely. Soften the ice cream. Place a small scoop of ice cream (about 1/4 c.) on top of one cookie and top with another. Smoosh cookies together and use a spoon to smooth the ice cream at edges. Return sandwiches to deepfreeze or freezer to harden before serving.
Makes 12 cookies (64 g carb in cookies alone).
If you use 1/4 c. of some reasonable ice cream (Breyer's vanilla, etc.) then each sandwich will have roughly 18 g of carb.
** Quantities in parenthesis will make 16 cookies... enough for two sandwiches each if you're making dinner for four. |
