Cookies!

Who doesn't like an occasional snack? Just because someone is diabetic doesn't mean one has to forgo the occasional treat. That said, here are six yummy cookie recipes that diabetics - and their loved ones - can eat. Enjoy!

CHOCOLATE SHORTBREAD COOKIES

A cookie that is quite simply - heavenly!

Yield: 24 servings

Serving size: 1 cookie

View online with photo: http://diabeticgourmet.com/recipes/html/1156.shtml

Ingredients

1 cup unsalted butter

1/2 cup Splenda No Calorie Sweetener, Granulated

1/4 cup sugar

1/2 teaspoon vanilla

1/4 teaspoon salt

6 tablespoons Dutch cocoa powder

1 3/4 cups flour

2 tablespoons flour

Directions

Preheat oven to 375 degrees F. Line a cookie sheet or jellyroll pan with parchment paper. Set aside.

Place the butter, Splenda Granulated Sweetener, sugar, vanilla and salt in a medium mixing bowl. Mix, using the paddle attachment of an electric mixer until the mixture is light and creamy (approx. 1-1 1/2 minutes). Add cocoa powder and all the flour. Mix until just blended.

Remove dough from bowl and form into a ball. Place the ball of dough on the parchment lined pan. Roll the dough into a rectangle approx. 6 1/2 inches wide by 11 inches long and 1/4 inch thick. Pierce the surface of the dough with a fork all over. This allows the air to escape during baking preventing air pockets from forming.

Bake in preheated 375 degrees F oven 20-25 minutes, rotating the pan after 10 minutes of baking. Remove shortbread from oven after 20-25 minutes and immediately cut into 24 fingers or rectangles while the shortbread is still warm. If allowed to cool, shortbread will not slice well.

Nutritional Information Per Serving: Calories: 120; Calories from Fat: 5; Protein: 1 g; Fat: 8 g; Sodium: 25 mg; Cholesterol: 20 mg; Saturated Fat: 5 g; Dietary Fiber: 1 g ; Sugars: 2 g ; Carbohydrates: 10 g

RASPBERRY-ALMOND COOKIES

A bar-style cookie that's easy to make. Filled with rich, flavorful raspberry spreadable fruit, this is sure to become a favorite.

Yield: 24 servings

View with photo: http://diabeticgourmet.com/recipes/html/1127.shtml

Ingredients

2 cups all-purpose flour

1/2 cup Equal Spoonful or Granulated*

1/8 teaspoon salt

8 tablespoons cold stick butter or margarine, cut into pieces

1 egg

2 tabespoons water

1 teaspoon grated lemon peel

1 jar (10 ounces) seedless raspberry spreadable fruit

3 tablespoons toasted sliced almonds

* May substitute 12 packets Equal sweetener

Directions

Combine flour, Equal and salt in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs.

Stir in egg, water and lemon peel. Mixture will be crumbly.

Press mixture evenly onto bottom of well-sprayed 8 x 8-inch square baking pan. Bake in preheated 350F oven 12 to 15 minutes or until edges of crust are lightly browned.

Remove pan from oven and spread raspberry fruit over top. Sprinkle with almonds. Return to oven, and bake an additional 10 to 12 minutes or until raspberry fruit is bubbly. Cool completely on wire rack. Cut into bars.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 86; Protein: 2 g; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Carbohydrates: 12 g; Exchanges: 1 starch, 1/2 fat

NO-BAKE CHOCOLATE COCONUT DROP COOKIES

This comes from Diabetic Connect. Makes 25 cookies.

To view this online, click here.

Ingredients

1/2 Cup Bittersweet (60%) Chocolate Chips

1/2 Cup Salted Butter (one stick)

1/2 Cup Skim Milk

1 tsp Vanilla Extract

1 Cup Unsweetened Shredded Coconut

3 Cups Rolled Oats

Directions

Place chocolate chips in a microwave-safe plastic cup (the plastic cup will keep the chocolate from scalding). Melt in 15 second intervals, stirring in between until almost all the chips have melted. Stir chocolate to melt any remaining chips. Heating too long will result in burnt chocolate. Set chocolate aside while completing step 2.

Combine butter, milk, and vanilla. Heat in mircowave until butter is melted and milk is steaming. You don't want to boil the milk, just scald it. Ours took about 2 1/2 minutes.

Add melted chocolate to the milk mixture and stir well to incorporate the chocolate.

Add oats to mixture and stir to coat oats well. Repeat adding the coconut.

Refrigerate mixture for about 15 minutes. While mixture is chilling, line a cooking sheet or two with wax paper.

Using two spoons, scoop up about 1 tbsp of mixture and 'drop' onto wax paper. Flatten tops of cookies to form a cookie shape. - OR - Using your hands pick up about 1 tbsp of mixture and roll/squish into a ball and set on wax paper. Flatten tops of cookies to form a cookie shape.

Chill cookies in refrigerator for 1 hour to set. Refrigerate cookies in an airtight container for up to two weeks.

*Note: If desired you can add desired amount of sugar or sugar substitute to milk mixture before heating it up. This WILL change the nutritional values.

Also if desired you can use different chocolate chips but note that it WILL change the nutritional values.

PEANUT BUTTER COOKIES

Yield: 24 cookies. Serving size: 2 cookies.

Source: Splenda

View online: http://diabeticgourmet.com/recipes/html/536.shtml

IngredientsV=

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla extract

1 cup Splenda Granular

1-1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Heat oven to 350F.

In a large bowl, beat margarine and peanut butter with an electric mixer until creamy, approximately 1 minute.

Add egg substitute, honey and vanilla extract. Beat on high speed for approximately 1-1/2 minutes.

Add Splenda and beat on medium speed until well blended, approximately 30 seconds.

In small bowl, combine flour, baking soda and salt. Slowly add flour mixture to peanut butter mixture, beating on low speed until well blended, about 1 1/2 minutes. Mixture may be crumbly.

Roll level teaspoons of dough into balls and drop onto a lined sheet pan, about 2 inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutritional Information Per Serving: Calories: 140; Protein: 3 g; Fat: 11 g; Sodium: 110 mg; Cholesterol: 0 mg; Carbohydrates: 9 g; Exchanges: Starch 1/2; Fat 2

ALMOND BISCOTTI

Find this recipe at: http://diabeticgourmet.com/recipes/html/39.shtml

Servings: 32

Ingredients

1/4 cup finely chopped almonds

1/2 cup sugar

2 tablespoons margarine

4 egg whites, lightly beaten

2 teaspoons almond extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

Directions

Preheat oven to 375 degree F. Place almonds in a small baking pan. Bake 7 to 8 minutes until golden brown (watch carefully to avoid burning). Set aside.

Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.

Spray two 9x5-inch loaf pans with non-stick cooking spray. Evenly divide dough between prepared pans. Spread dough evenly over bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted into centers comes out clean.

Remove from oven and turn onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (1/2-inch thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and store in airtight container.

Nutritional Information Per Serving: Calories: 56; Protein: 1 g; Fat: 1 g; Carbohydrates: 9 g; Exchanges: 1/2 Starch/Bread; 1/2 Fat

LEMON-ALMOND BISCOTTI

Yield: Makes about 3 dozen

Serving size: 1 Biscotti

Print: http://diabeticgourmet.com/recipes/html/591.shtml

Source: America's Everyday Diabetes Cookbook

Book Info: http://diabeticgourmet.com/book_archive/details/17.shtml

Ingredients

1-3/4 cups all-purpose flour

3/4 cup granulated sugar (or Splenda for Baking)

1 tablespoon baking powder

2 tablespoons finely grated lemon zest

3/4 cup coarsely chopped almonds

2 eggs

1/3 cup olive oil

1 teaspoon vanilla

1/2 teaspoon almond extract

Directions

Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or spray with nonstick cooking spray.

In a bowl, mix together flour, sugar (or Splenda), baking powder, lemon zest and almonds. Make a well in the center.

In another bowl, whisk eggs, oil, vanilla, and almond extract. Pour into well and mix until a soft, sticky dough forms.

Divide dough in half. Shape into two rolls about 10 inches long. Place about 2 inches apart on prepared cookie sheet. Bake in preheated oven for 20 minutes.

Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick. Return to sheet and bake for 10 minutes. Turn slices over and bake for 10 minutes more. Immediately transfer to wire racks.

Nutritional Information (Per Serving): Calories: 78; Protein: 2 g; Sodium: 24 mg; Cholesterol: 12 mg; Fat: 4 g; Dietary Fiber: 1 g; Carbohydrates: 10 g; Exchanges: 1/2 Starch, 1/2 Fat