Many people with diabetes think that they have to give up their favorite treats. Cutting back on carbohydrates is certainly important, and one of the biggest, and sweetest, sources of carbs is sugar. A major ingredient in cookies, brownies, cupcakes, candies, and all of our favorite treats! How can we give these up! We don’t have to; we just have to be smarter about our choices. Diabetics can eat cookies too! In fact, everyone can benefit from choosing healthier options and indulging wisely. And that can mean some really delicious sugarfree cookies too!
Preheat oven to 325? F. Prepare baking pan with nonstick cooking spray.
Melt margarine and add sugar. Stir until smooth and slightly cooled, or about 2 minutes.
Blend in the egg.
Add cocoa, vanilla, baking powder, and baking soda and stir well.
Add flour and stir until just smooth.
Spread batter in baking pan. Top with pie filling.
Bake 8 to 10 minutes, or until top is slightly crusty.
Sprinkle with mini-chocolate chips.
Bake for another 8 to 10 minutes.
Recipe from Yummly
Make a diabetic-friendly version of the favorite oatmeal raisin cookie that everyone will love.
1 cup whole wheat flour
1 ½ teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1 ½ cup raisins
1 cup unsweetened applesauce
½ cup oil
1 teaspoon vanilla
½ cup chopped pecans
1 cup quick oats
Preheat your oven to 375? F and lightly grease cookie sheet.
Mix dry ingredients well.
Add remaining ingredients and stir.
Drop dough by the teaspoonful onto cookie sheet.
Bake for 10 to 12 minutes.
Italian Cookies for Diabetics
Courtesy of JustaPinch
These crowd-pleasers are quick, crisp, and golden delicious.
2 ½ cups all-purpose flour
1/3 cups sugar (or equivalent of Splenda)
½ teaspoon baking powder
Pinch of salt
¼ cup corn oil (place in freezer for 20 minutes before using)
¼ cup milk
2 teaspoons vanilla extract
Preheat your oven to 375? F and prepare two cookie sheets with nonstick spray or parchment paper.
Combine flour, sugar or Splenda, baking powder, and salt.
Stir in the corn oil and mix well.
In a small bowl, combine milk and vanilla extract.
Stir the milk mixture into the flour/sugar mixture.
Form dough and work on lightly floured surface.
Break off one-inch pieces of dough and roll them to create finger-shaped cookies.
Place on baking sheet and flatten the tops of the cookies with your finger.
Bake for 18 to 20 minutes until very golden.
Snap-Quick Peanut Butter Cookies for Diabetics
From Better Recipes
Cookies that require no sugar and no flour? What are these miracle confections?
1 cup chunky peanut butter (or substitute almond or cashew butter)
1 cup Splenda
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
Preheat your oven to 350? F. Do not grease cookie sheet.
Combine all ingredients and mix well.
Use a small spoon to drop the cookie dough onto the cookie sheet.
Press each ball with a fork to flatten. Each cookie should be about 1/3-inch thick.
Bake for 8 to 10 minutes.
You can also find modified recipes for classic favorites, including chocolate chip, no-bake varieties, spice and gingerbread cookies, macaroons, hermits, biscotti, and even sugar cookies!
Just by watching the amount of sugar and carbs, and making a few healthier switches, you can create cookies that you can share with your diabetic friends and loved ones. Share the cookie joy and live a sweeter, healthier life.
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