SUGARLESS COOKIES

• 1/2 can frozen apple juice (concentrate with no sugar)
• 1/2 c. cooking oil
• 2 eggs
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cinnamon
• 1/2 c. water
• 1/3 c. powdered dry skim milk
• 3 c. white flour
• 1/2 c. whole wheat flour
• 3 tbsp. wheat germ
• 1/4 c. soy flour
• 1/4 c. sunflower seeds
• 1/2 c. raisins
• 1/2 c. dates, cut
• 1 c. quick cooking oats
• 1/2 c. walnuts (optional)

Thaw apple juice in bowl. Add oil and beat well. Add eggs and beat well. Add 1 cup flour, baking powder, soda and cinnamon. Beat until smooth. Add water and powdered milk. Beat. Add remaining ingredients and mix well. Either drop by spoon on greased and floured pan or spread in a pan to make bars and bake at 350 degrees about 20 minutes.

DIABETIC PEANUT BUTTER COOKIES

1 c. flour ½ c. creamy peanut butter 1 egg 1 tsp. vanilla ¼ tsp. salt 1 ½ c. water 1 tbsp. liquid sweetener ½ c. salad oil

Mix all together in a large bowl. Shape into balls and place on ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. (You may add a little more flour if desired.)

DIABETIC FRUIT COOKIES

1 c. water 1 c. dates, chopped 1/2 c. apples, peeled & chopped 3/4 c. raisins 1/2 c. margarine 1 c. quick oats 2 eggs, beaten (or eggbeaters) 1 tsp. vanilla 1 c. pecans, chopped

Sift flour and soda, set aside. Cook water, dates, apple and raisins; bring to a boil. Simmer 3 minutes. Remove from heat and add the margarine and stir. Cool mixture and then add eggs, oatmeal and the dry ingredients; add the vanilla and nuts. Cover and refrigerate overnight. Drop on cookie sheets 2 inches apart. Bake in 350 degree oven for about 24 minutes. Store in the refrigerator in air tight container, may also add 1 tsp. cinnamon to dry ingredients if desired.