2 cups walnuts
1 cup whole grain pastry flour
1/2 cup low fat or defatted soy flour
1/2 cup oat bran
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup butter, softened
3/4 cup Splenda
Preheat the oven to 300F.
Place the walnuts, flours, bran, cinnamon and salt in a food processor using the sharp blade. Briefly process the mixture, just until the nuts are finely chopped and evenly mixed. Set aside.
In a medium bowl, cream the softened butter. Add the sweetener and beat until fluffy. beat in the egg until thoroughly mixed. Add the dry ingredients to the butter mixture and stir until evenly mixed.
If desired, line your baking sheets with parchment paper. Otherwise, use ungreased baking sheets. Taking walnut-sized pieces of the batter, roll the cookie mixture into 1-nch diameter balls and place each on the baking sheet, placing them about 2 inches apart. Using a fork, gently press each cookie to about 1/4 inch thickness. Drag the tines of the fork across, leaving lines in each cookie.
Bake 15 minutes. The cookies will be lightly browned. Cool a few minutes, then gently slide a spatula beneath each to loosen. Move to a rack or flat surface to finish cooling. If you used the parchment, just slide the whole thing onto your counter top after loosening.
76 Calories; Total Fat (g): 6; Protein (g): 2; Total Carbohydrates (g): 5; Dietary Fiber (g): 1
Lean Meat: 1/4, Fat: 1