Diabetic Cookie Recipes

These diabetic cookie recipes are some of my favourite. Now I don't know of anyone that does not like cookies and being a diabetic shouldn't stop you from loving cookies as well. So I have found some of my favourite cookies recipes that I love and I hope you love them as well. 

Oatmeal Cookie with Warm Milk

Diabetic Cookie Recipes #1

Ingredients

3/4 cup old-fashioned rolled oats

1 tablespoon fat-free milk

1 tablespoon olive oil

1/2 teaspoon baking powder

2 tablespoons honey

1/4 teaspoon ground cinnamon

pinch of salt

4 cups fat-free milk, warmed

Directions

1. Preheat the oven to 350F. Coat a baking sheet with cooking spray.

2. Combine the oats, 1 tablespoon milk, oil, baking powder, honey, cinnamon, and salt in a food processor. Pulse on and off 6 times, or until well blended and the oats are in small pieces.

3. Divide the dough into 4 equal pieces. Place on the baking sheet and flatten with the palm of your hand.

4. Bake for 12 minutes, or until golden brown on the edges. Serve each cookie with 1 cup of warm milk sprinkled with cinnamon, if desired.

Nutritional Facts per serving

CALORIES 207 CAL

FAT 4.5 G

SATURATED FAT 0.6 G

CHOLESTEROL 5 MG

SODIUM 165.8 MG

CARBOHYDRATES 31.3 G

TOTAL SUGARS 20.7 G

DIETARY FIBER 1.6 G

PROTEIN 11.1 G

Source: 2-Week Turnaround Diet Cookbook 


Diabetic Cookie Recipes - Chocolate Chips Cookies

Cookie Recipes #2

SERVES: 4

Ingredients

2 1/4 cups whole grain pastry flour

1/4 cup cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

4 tablespoons butter, at room temperature

2 ounces reduced-fat cream cheese, at room temperature

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 egg

1 egg white

1 teaspoon vanilla extract

3/4 cup semisweet chocolate chips

Directions

1. Preheat the oven to 375°F. Coat 2 large baking sheets with cooking spray.

2. In a medium bowl, mix the flour, cornstarch, baking soda, and salt.

3. Place the butter and cream cheese in a large bowl. Using an electric mixer on medium speed, beat for 1 minute, or until smooth. Beat in the granulated sugar and brown sugar until light and creamy. Beat in the egg, egg white, and vanilla extract.

4. Reduce the mixer speed to low. Add the flour mixture in 2 batches, beating just until combined. Stir in the chocolate chips. Drop the dough by rounded teaspoons about 1 1/2" apart onto the prepared baking sheets.

5. Bake 1 sheet at a time for 9 to 12 minutes, or until golden. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.

Nutritional Facts per serving

CALORIES    83.2 CAL

FAT 2.6 G

SATURATED FAT 1.5 G

CHOLESTEROL 9.1 MG

SODIUM 77.6 MG

CARBOHYDRATES 14.6 G

TOTAL SUGARS 9.5 G

DIETARY FIBER 0.7 G

PROTEIN 1.2 G

Source: Diabetes Breakthroughs 2009 Decadent Desserts



Vanilla Cookie Crisps

Diabetic Cookie Recipes #3

Vanilla Cookie Crisps 

SERVES: 24

Ingredients

2 separated eggs, separated

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup splenda brown sugar

2 teaspoons vanilla extract

1/4 teaspoon grated lemon zest

1/3 cup all-purpose flour

confectioners' sugar

Directions

1. Preheat the oven to 375°F. Line baking sheets with parchment paper.

2. In a large bowl, with an electric mixer on medium speed, beat the egg whites until foamy. Slowly add the baking powder, salt, and sugar and continue beating on medium speed until stiff peaks form.

3. In another bowl, combine the egg yolks, vanilla, and lemon zest and beat with a fork until thoroughly mixed. Fold into the beaten egg whites just until combined. Sift the flour over the egg mixture and fold in until the batter is smooth and light. Drop 2 teaspoons of batter per cookie about 2" apart onto the prepared baking sheets.

4. Bake for 12 to 15 minutes, or until golden. Cool on the sheets for 5 minutes, then remove to racks to cool completely. The cookies will crisp upon cooling. Dust with confectioners' sugar before serving. For best results, store

Nutritional Facts per serving

CALORIES    26.3 CAL

FAT 0.4 G

SATURATED FAT 0.1 G

CHOLESTEROL 17.6 MG

SODIUM 28.2 MG

CARBOHYDRATES 4.8 G

TOTAL SUGARS 3.4 G

DIETARY FIBER 0.1 G

PROTEIN 0.7 G

Source: 2-Week Turnaround Diet Cookbook



Peanut Butter Cookies 

Diabetic Cookie Recipes #4

SERVES: 30

Ingredients

1 cup packed splenda brown sugar

5 tablespoons vegetable shortening or butter

1/4 cup crunchy peanut butter (see note)

1 teaspoon vanilla

1 egg white

3 tablespoons water

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

Directions

1. Preheat the oven to 350°F. Coat no-stick baking sheets with no-stick spray or line with parchment paper.

2. In a medium bowl, cream together the brown sugar, sugar, shortening or butter and peanut butter until smooth. Add the vanilla, egg white and water. Beat until light.

3. In another medium bowl, combine the flour, baking soda and salt. Stir the flour mixture into the peanut-butter mixture.

4. Shape the batter into 1" balls and place on the prepared baking sheets, leaving 2" between cookies. Using a fork that has been dipped in water, flatten the cookies. Bake for 10 to 12 minutes, or just until the cookies are set. Cool on the sheets for 2 minutes. Remove the cookies to a wire rack and cool completely.

Nutritional Facts per serving

CALORIES    85 CAL

FAT 3.1 G

SATURATED FAT 0.6 G

CHOLESTEROL 0 MG

SODIUM 65.4 MG

CARBOHYDRATES 13.1 G

TOTAL SUGARS 7.2 G

DIETARY FIBER 0.4 G

PROTEIN 1.4 G

Source: Prevention's The Healthy Cook

More beef Recipes visit Diabetic Gourmet  


If you like those diabetic beef recipes try some of these other recipes

Breakfast

Smoothie Recipes

Chicken Recipes

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