I would like to make cookies for our neighbor who has helped our family out tremendously in little ways. I am needing some diabetic cookie recipes to make them, since the father is a diabetic. If anyone can share these with me it would be greatly appreciated. Thank you in advance!
I personally much prefer to use a natural sweetener, as it is much easier for the body to digest, and has no health risks due to the fact that it is natural. I use Xylitol, but there are several different ones that you can try. Xylitol is the same sweetness as sugar and has 30% fewer calories than sugar.
I have been trying to find a good peanut butter cookie. I tried subbing splenda and it turned out awful. also discovered you cannot sub brown sugar and use reg splenda. been experimenting but it get expensive on the cost of splenda. need a traditional tasting pb cookie. would appreciate any help
This was very helpful information but I was wondering what you use to substitute the brown sugar or if you can even use brown sugar in a diabetic recipe
Thank You for sharing these. I will be making these cookies along with a couple other ones to give as gifts. Thank you for the tip on using splenda. I now have many options for cookies.
Combine & beat: 1/4 cup butter, 1/2 cup oil, blended 1 cup Splenda Add 2 eggs and beat until light
Combine in separate bowl: 1 cup flour 1 cup Oatmeal 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1 teaspoon baking soda
1/4 cup sour milk (or 1 teaspoon vinegar and enough milk to make 1/4 cup0
Add dry ingredients and milk alternately to egg mixture. Beat well. Add Optional Ingredients.
Optional 1/2 cup raisins 1/2 cup chopped nuts
Make balls about the size of a walnut. Place on greased Cookie Sheet. Press down with a fork. Bake about 15 minutes at 400º or until golden brown. Slide cookies off onto paper towel to cool. Store in tightly covered container. Harlean from Arkansas
Here is my favorite peanut butter cookie recipe and can be made with sugar or for sugarfree use Splenda...not the sugar blend, but the other. As you will notice.....this recipe also contains no flour. Low-Carb Peanut Butter Cookies
1 cup peanut butter (smooth or chunky) (You can even use carb-conscious peanut butter.) 3/4 cup Splenda or 1 cup sugar 1 large egg
Mix all three ingredients with a spoon until well combined. Drop by heaping teaspoonful or even tablespoonful on an ungreased cookie sheet. Use a fork to squish them down to the height you like. You can make the traditional crisscross pattern with your fork or vary it. Bake at 350 degrees for 10 to 12 minutes. You can decide how browned you like your cookies. Let them rest on the cookie sheet for a few minutes before you remove them or, if they are medium rare, they might fall apart. I like mine chewy so that's how I do them. This recipe will make about a dozen cookies depending on how large you make yours. Harlean from Arkansas
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Request: Diabetic Cookie Recipes
Archived on 12/09/2006
Do you have any recipes for Diabetic Cookies, etc.?
Jane from Richmond, B.C.
Answers:
RE: Diabetic Cookie Recipes
Any recipe that calls for 'granulated sugar' you can substitute Splenda sweetener for. This is what I use and I've had nothing but good results. If the recipe calls for 1 cup, I use 3/4 to 1 cup of Splenda. Also, if the recipe calls for 3 cups of all purpose flour, I'll use 2 cups of all purpose flour and 1 cup whole wheat flour. I don't substitute all the 3 cups of all purpose flour with 3 cups of whole wheat flour as the finished product will be coarse and dry. With this finished product, Santa will have to have the whole carton to drink with it, instead of just a glass of milk, LOL. (12/23/2005)
