How To Make Diabetic Cookies

Diabetes is a serious disease that requires those who have it to keep their blood sugar in check. But studies have shown that small quantities of sugar are ok in moderation for diabetics. So why not make a batch of diabetic cookies with a special recipe that uses a sugar substitute or is diabetic-friendly in its ingredients? These recipes come from the web site There you will find a whole host of recipes designed with the diabetic in mind, and work great as diabetic gifts. There are also tips and ideas for diabetics, including diabetic kids. It’s worth checking out!

Diabetic Pumpkin Cookie Bars

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  • Baking spray with flour
  • 1/4 Cup (120 ml) liquid egg substitute
  • 2 Large egg whites
  • 3/4 Cup (143 g) one-to-one sugar substitute
  • 1/3  Cup (65 g) plus 1 tablespoon (8 g) nonfat dry milk
  • 1/4 C up (60 ml) canola oil
  • 1  16-ounce can (480 g) unsweetened pumpkin
  • 1/4  Cup (36g) currants
  • 2  C ups (280 g) unbleached all-purpose flour
  • 2  T easpoons (10 ml) pumpkin pie spice
  • 2  Teaspoons (10 ml) baking powder
  • 1/8 Teaspoon salt (0.6 ml) (optional)

Preheat oven to 350° F (180° C), Gas Mark 4. Coat a 13 x 9 inch (32.5 X 22.5 cm) baking pan with baking spray.

In a large bowl, combine egg substitute, egg whites, sugar substitute. dry skim milk, canola oil, and pumpkin. Mix for about 2 minutes. Stir in currants.

Sift dry ingredients over the mixture and fold in. Place the batter into the prepared pan and bake for about 40 minutes until the batter springs back when touched in the center. Cool in the pan and cut into 36 bars.

Per 1-bar serving:  56 calories (23% calories from fat), 2 g protein, 2 g total fat (0.1 g saturated fat), 10 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 39 mg sodium

Diabetic exchanges:  1/2 carbohydrate (bread/starch)

Diabetic Chocolate and Vanilla Swirl Cookies

  • 1/2 Cup (120 g) margarine, softened
  • 2 Tablespoons (24 g) sugar
  • 2 Teaspoons (10 ml) vanilla extract
  • 6  Tablespoons (90 ml) liquid egg substitute
  • 1 1/2 Cups (210 g) unbleached all-purpose flour
  • 1/2 Teaspoon (2.5 ml) baking powder
  • 1/4 Cup (60 ml) skim milk, warmed to room temperature
  • 1 Teaspoon (5 ml) unsweetened cocoa powder
  • 1/8 Teaspoon (0.6 ml) chocolate extract
  • Refrigerated butter-flavored cooking spray

Cream margarine, sugar, vanilla, and egg substitute. Beat well. Add flour, baking powder, and 3 tablespoons (45 ml) of the milk. Stir to thoroughly mix. Divide dough into 2 parts.

Add cocoa and chocolate extract to one part, stirring until well blended. Chill both halves for at least 1 hour.

Working on a floured surface, roll out each part to a rectangle about 3 inches (7.5 cm) wide. Place chocolate part on top of white part, pressing together tightly with a rolling pin.

Brush the chocolate dough with remaining tablespoon (15 ml) milk. Roll up like a jelly roll to make a log about 1 1/2 inches (4 cm) in diameter. Wrap in waxed paper and chill until firm, about 2 hours.

Preheat oven to 375°F (190°C), Gas Mark 5. Slice cookies 1/8 inch (.5 cm) thick. Place on a nonstick cookie sheet that has been lightly coated with cooking spray.

Bake for 8 minutes, until lightly browned. Transfer to a wire rack to cool.

Per 3-cookie serving:   85 calories (53% calories from fat), 2 g protein, 5 g total fat, 8 g carbohydrate, trace dietary fiber, trace cholesterol, 73 mg sodium

Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat