I am looking for diabetic cookie recipes.
By Steel from BC, Canada
Google Splenda recipes. Also read about cooking with Splenda. It is really not cup for cup as advertised. I have found by trial and error that you can use 1/2 of what it calls for. There are plenty of recipes there. Best Wishes for your cooking adventure.
I've found that diabetic cookie recipes mention portions so small that you might as well use half whole wheat flour with half unbleached white flour, sub a little less brown sugar for white sugar and make a smaller regular cookie.
Eat slowly and figure out how to increase the fiber content (make oatmeal cookies).
They have fab recipes and complete breakdown of diabetic exchanges.
Chocolate Chip Cookies
1 stick butter, softened
1 stick butter substitute, softened (Like smart balance)
3/4 cup Splenda (Or Altern, Walmarts brand)
3/8 cup of Splenda Brown Sugar Blend
1 teaspoon vanilla
2 cups Whole Wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 bag semisweet chocolate chips (or sugar free Chocolate Chips)
1/2 cup chopped pecans
Heat oven to 375 degrees. Cream butter, butter substitute, and both sugar substitutes. Add vanilla and egg. Beat well. Add flour, baking soda, and salt. Dough will be real thick, almost like a biscuit dough. Stir in chocolate chips and nuts.
Roll dough into small balls, about the size of a quarter. Flatten into small disks. Place on ungreased cookie sheet, about an inch apart.
Bake for approximately 8 minutes, center will be a little soft. Do not overbake. Place on rack to cool.
Here is a great recipe for diabetic chocolate chip cookies you might like.
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup stick margarine
1/2 cup granulated sugar
1/4 cup light brown sugar - (packed)
1/4 cup no-sugar-added applesauce
2 tablespoons low-fat (1%) milk
2 teaspoons vanilla extract
1/2 cup chocolate chips
Preheat the oven to 350 degrees. Spray 2 baking sheets with nonstick cooking spray.
In a small bowl, whisk together the flour, baking soda, and salt.
In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. Add the sugars, egg, applesauce, milk, and vanilla and beat 1 minute. Slowly add the flour mixture and beat until combined, about 1 minute. Stir in the chocolate chips.
Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, 14 to 16 minutes. Remove and cool on a baking rack.
This recipe yields 36 servings. Serving size: 1 cookie.
Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat.
Nutrition Facts: Calories 72; Calories from Fat 31; Total Fat 3g; Saturated Fat 1g; Cholesterol 6mg; Sodium 66mg; Carbohydrate 10g; Dietary Fiber 0g; Sugars 6g; Protein 1g.
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