Cookies

Is there anyone who doesn't love homemade cookies? Here are six cookie recipes to help you through the day, including Hazelnut Biscotti and Cappuccino Cookies. Enjoy!

SUGAR FREE THUMBPRINT COOKIES

Recipe Yield: Serves: 24 (makes 2 dozen)

Serving Size: 3-4 ounces turkey, about 1 cup vegetables

Source: Express Lane Diabetic Cooking

https://diabeticgourmet.com/diabetic-recipes/sugar-free-thumbprint-cookies

Ingredients

6 tablespoons stick butter

1 cup Equal Spoonful or Granulated*

1 egg

2 tablespoons 2% milk

1 teaspoon vanilla

1-1/4 cups all-purpose flour

1/4 teaspoon baking powder

1/4 taspoon baking soda

1/4 teaspoon salt

3/4 cup spreadable fruit of choice

* May substitute 24 packets Equal sweetener

Directions

Beat butter and Equal until well combined. Mix in egg, milk and vanilla until blended.

Gradually beat in combined flour, baking powder, baking soda and salt.

Shape dough by teaspoonfuls into balls. Place on sprayed baking sheets. Press thumb deeply into dough to form a "thumbprint" indentation.

Bake in preheated 350F oven 11 to 13 minutes or until firm to the touch.

Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Fill each cookie with about 1/2 teaspoon spreadable fruit just before serving.

Nutritional Information Per Serving: Calories: 58; Fat: 3 g; Sodium: 46 mg; Cholesterol: 16 mg; Protein: 1 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 starch, 1/2 fat

HAZELNUT BISCOTTI

This recipe begins, “A combination of chopped hazelnuts and hazelnut syrup is used to make these scrumptious biscotti. They’ll keep fresh for 5 days making them ideal gifts during the holidays.”

Recipe Yield: Yield: 48 servings

Serving size: 1 biscotti

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/hazelnut-biscotti.

Ingredients

1/2 cup chopped hazelnuts

1/2 cup canola oil

2/3 cup Splenda No Calorie Sweetener, Granulated

3 tablespoons white granulated sugar

2 eggs

3 tablespoons sugar free hazelnut syrup

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/3 cup nonfat dry milk

2 tablespoons Mini Chocolate Chips, melted (optional)

Directions

Preheat oven to 350 degrees F. Spray a cookie sheet or jellyroll pan with baking spray and set aside.

Spread hazelnuts in a shallow pan and toast in preheated 350 degrees F oven for 7-10 minutes. Remove hazelnuts from the oven and cool.

Mix the oil, Splenda Granulated Sweetener and sugar together in a large mixing bowl. Add eggs, one at a time, mixing well after each addition. Add hazelnut syrup and mix well. Set aside.

Mix flour, baking powder, baking soda, and nonfat dry milk in a medium mixing bowl.

Pour the flour mixture into the oil and egg mixture and stir until blended. Add hazelnuts and mix until just blended. Refrigerate dough 1 hour or until stiff.

Divide dough in half. Roll each half into a log approximately 3 1/2 inches wide by 12 inches long. Place the logs on the prepared sheet 2 inches apart.

Bake in a preheated 350 degrees F oven for 20-25 minutes.

Remove from oven and cool for 5 minutes. Cut the loaves with a sharp knife into 48 slices, approximately 1/2 inch wide. Cool completely.

If desired, lay slices on their sides and drizzle with melted chocolate chips.

Store in airtight containers. Cookies will stay fresh up to 5 days.

Nutritional Information Per Serving: Calories: 60; Fat: 3.5 g; Saturated Fat: 2 g; Sodium: 30 mg; Cholesterol: 10 mg; Protein: 1 g; Carbohydrates: 6 g; Sugars: 2 g

LOWER-CARB CHOCOLATE CHIP COOKIES

This recipe begins, “These reduced-sugar Chocolate Chip Cookies are quick & easy to make — and they’re delicious. Bake an extra batch for the freezer.”

Recipe Yield: Yield: 2 dozen; Serving size: 1 cookie

Source: Equal

View this online at https://diabeticgourmet.com/diabetic-recipes/lower-carb-chocolate-chip-cookies

Ingredients

1/3 cup stick butter, softened

1 egg

1 teaspoon vanilla

1/3 cup Equal Spoonful or Granulated*

1/3 cup firmly packed light brown sugar

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup semi-sweet chocolate chips or mini chocolate chips

*May substitute 8 packets Equal sweetener

Directions

Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal and brown sugar until combined.

Mix combined flour, baking soda and salt. Stir into butter mixture until well blended. Stir in chocolate chips.

Drop dough by rounded teaspoons onto ungreased baking sheet. Bake in preheated 350F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 68; Fat: 4 g; Sodium: 55 mg; Cholesterol: 16 mg; Protein: 1 g; Carbohydrates: 8 g

Diabetic Exchanges: 1/2 starch, 1 fat

APPLE OATMEAL RAISIN COOKIES

Recipe Yield: Yield: 4 dozen cookies; Serving size: 1 cookie

Source: Equal

To view online, go to https://diabeticgourmet.com/diabetic-recipes/apple-oatmeal-raisin-cookies

Ingredients

1-1/4 cups Equal Spoonful or Granulated *

1 cup unsweetened applesauce **

1/2 cup firmly packed brown sugar

6 tablespoons stick butter, softened

1 egg

1/3 cup 2% milk

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1-1/2 cups quick or old-fashioned oats, uncooked

1 cup raisins

*May substitute 30 packets Equal sweetener

** Apple butter may be substituted for the unsweetened applesauce for a slightly spicier version.

Directions

Combine Equal, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined.

Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 43 mg; Cholesterol: 8 mg; Protein: 1 g; Carbohydrates: 11 g

Diabetic Exchanges: 1 starch, 1 fat

CAPPUCCINO COOKIES

Yield: about 4 dozen cookies. Serving size: 2 cookies.

To view this online, go to https://www.diabetesselfmanagement.com/recipes/desserts-sweets/cappuccino-cookies/?utm_source=et&utm_medium=weekly&utm_campaign=2018-01-10

Ingredients

1 package (about 18 ounces) devil's food cake mix

8 egg whites

3/4 cup fat-free (skim) milk

1 tablespoon instant coffee granules

1 teaspoon ground cinnamon

Powdered sugar (optional)

Directions

Preheat oven to 400°F. Lightly spray cookie sheets with nonstick cooking spray.

Mix cake mix, egg whites, milk, instant coffee, and cinnamon in medium bowl with spatula until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheets.

Bake 5 minutes or until centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely. Sprinkle with powdered sugar, if desired.

Note: Cooking time is based on cooking 2 dozen cookies at a time.

Nutrition Facts Per Serving: Calories: 103 calories, Carbohydrates: 17 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 203 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch, 1/2 Fat.

GINGER SPICE BISCOTTI

Recipe Yield: Makes 40 biscotti

https://diabeticgourmet.com/diabetic-recipes/ginger-spice-biscotti

Ingredients

Canola oil spray

1-1/4 cups unbleached, all purpose flour

1 cup whole-wheat pastry flour

4 tsp. ground ginger

1 tsp. cinnamon

1-1/2 tsp. baking powder

1/4 tsp. allspice

1/4 tsp. salt

2 large eggs

1/3 cup canola oil

1/4 cup unsweetened apple butter or applesauce

1/2 cup packed dark brown sugar

1/2 cup dried cranberries or other chopped dried fruit

Directions

Preheat oven to 325 degrees. Coat a large cookie sheet with oil spray. Set aside.

Mix dry ingredients together in a bowl. Use a food processor or hand mix eggs with oil and apple butter until blended. Blend in the sugar. Add half of the dry mixture and blend until smooth. Add remaining dry (The dough will be soft and sticky but easy to handle.) Transfer dough to a large bowl. Fold in the dried fruit.

Place one-half of the dough at each end of the cookie sheet. With damp hands, form each piece of dough into a log 3 inches wide and about 3/4-inch high. Place logs about 4 inches apart. (Logs will spread during baking.) Bake 25-30 minutes, or until firm to the touch. Remove from oven and cool 10 minutes. (Leave heat on.)

With a serrated knife, cut each log into 1/2-inch cookies cut on the diagonal. Bake 10 minutes. Turn each cookie over and bake 10 more minutes. Turn off heat and leave biscotti in the oven 10 minutes. Remove and cool on a wire rack.

Nutritional Information Per Serving: Calories: 63; Fat: 2 g; Sodium: 38 mg; Protein: 1 g; Carbohydrates: 10 g

Diabetic Exchanges: 1 Bread/Starch. 1/2 Fat