10 COOKIES FOR DIABETICS LOW CARB SUGAR-FREE
DATE NUT COOKIES (DIABETIC)
1/2 c. softened oleo or margarine
1 tsp. liquid sweetener
2 tsp. water
1/2 tsp. vanilla
1 beaten egg
1 c. plus 2 tbsp. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 c. chopped dates
1/2 c. chopped nuts
Cream butter, add sweetener, water, vanilla and beaten egg. Sift dry ingredients and add to mixture. Bake on greased cookie sheet 10-12 minutes at 375 degrees.
SUGAR-FREE SPICE COOKIES
1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla
In a large bowl, cream margarine, fructose, and brown sugar replacement together until light and fluffy. Add flour, baking powder, cinnamon, and salt; mix well. Stir in vanilla. Shape dough into 1-inch balls and place on ungreased cookie sheets. Flatten balls with a fork that has been dipped in cold water. Bake at 375 degrees for 8-10 minutes; cool on wire racks.
SMAKEROON COOKIES
3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut
Beat egg whites until foamy, add cream of tartar and continue beating until stiff but not dry. Add sugar substitute and flavoring. Beat until blended. Fold in cereal and coconut and drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until lightly browned. 1 serving = 1 fruit exchange (3 cookies). Yields 24 cookies.
BUTTERSCOTCH COOKIES
1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificiallysweetened butterscotch pudding and pie filling mix
1/4 tsp. vanilla
1 egg
Sift together salt, flour, and baking powder. Combine shortening and sugar and cream together; slowly add pudding mix, mixing thoroughly. Then add egg, beat until mixture is light and fluffy. Stir in vanilla; and then add ingredients; mixing well. Place dough on wax paper; shape into a roll about 2 inches in diameter.
Wrap in wax paper. Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. 2 cookies = 2 fruit and 1 fat exchange. Makes 24 cookies.
MARASCHINO CHERRY – GUMDROP COOKIES
1/2 c. margarine
1/4 c. brown sugar
1 egg yolk
1 c. flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt
24 sm. gum drops or 12 maraschino cherries, halved
Cream together margarine adding sugar slowly. Mix in egg yolk and vanilla extract. After sifting dry ingredients together slowly add creamed mixture. Roll into small balls and place on ungreased cookie sheet. Bake at 350 degrees for 5 minutes. After removing from oven, gently press maraschino cherry half or 1 gumdrop in the center of each cookie. Return to oven and continue baking for an additional 8-10 minutes. 2 cookies = 1 fruit exchange and 2 fat exchanges. Yields 2 dozen cookies.
DIABETIC SPICE OATMEAL COOKIES
1 c. water
2 c. raisins
4 tbsp sweetner
½ c butter
½ tsp salt
¼ tsp allspice
½ tsp cinnamon
1 tsp soda
1/8 tsp nutmeg
2 ½ c oatmeal
½ c chopped nuts
Boil water and raisins. Cool for 5 minutes. Add all the other ingredients. Form into balls and bake on lightly greased cookie sheet for 15 minutes at 325 degrees.
DIABETIC LEMON COCONUT COOKIES
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