Diabetic Cookie Recipes
Diabetic Chocolate Mint Cookie
1 cup margarine
1 1/3 cups sugar
1 teaspoon peppermint flavoring
3 egg whites, room temperature
3 cups All-purpose flour
½ cup cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
Cream together margarine and sugar with an electric mixer until light and fluffy. Add peppermint and egg whites and mix for 1minute. Scrape down bowl before and after mixing. Stir flour, cocoa powder, baking powder and salt together to blend. Add to creamy mixture. Mix at medium speed to blend well.
Cover and refrigerate dough several hours or overnight.
Remove dough from refrigerator. Preheat oven to 350 degrees. Roll out dough on a lightly floured surface about ¼ inch thick. Cut with a round cookie or biscuit cutter. Place on lightly greased cookie sheets. Bake for 10 to 12 minutes. Cookies will still be soft. Remove cookies from oven. Cool on the pan for a couple of minutes before transferring to a wire rack to cool completely.
Calories 114; Calories from Fat 47; Total Fat 5.2g; Saturated Fat 0.9g; Sodium 98mg;
Total Carbohydrates 15.8g; Dietary Fiber 0.7g; Sugars 7.6g; Protein 1.6g
Diabetic Chocolate Chip Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup melted butter
1 cup brown sugar blend sugar substitute
2 large eggs
1 Tablespoon vanilla
½ cup semi-sweet chocolate chips
Preheat oven to 375 degrees. Combine flour, baking powder, baking soda and salt in small bowl. Set aside. Mix butter and brown sugar blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips. Drop dough by rounded tablespoon onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire rack to cool completely.
Calories 107; Total Fat, 5.7g; Saturated Fat 3.5g; Cholesterol 25mg; Sodium 63mg;
Total carbohydrates 11.4g; Dietary Fiber .2g; Sugars 6.2g; Protein 1.1g
Diabetic Peanut Butter Cookies
2 cups natural peanut butter
2 cups zero calorie sweetener with sucralose
2 eggs
Preheat oven to 350 degrees. Combine peanut butter, sweetener and eggs in a bowl. Drop by spoonfuls onto baking sheets. Using a fork, flatten the cookies in a criss-cross pattern. If your fork sticks to the cookie dough, dip the fork in a little bit of granulated sweetener or flour. Bake 8 minutes, or until centers start to appear dry. These cookies will still be a little chewy in the center. Cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.
Calories 215; Total Fat 11.2g; Saturated Fat 2.5g; Cholesterol 18mg; Sodium 107 mg;
Total Carbohydrates 20.1; Dietary Fiber 1.4g; Sugars 18.1; Protein 5.9g