Cookies

I want something snacky!

Who hasn't thought that occasionally? Cookies are the perfect answer. They're yummy, with enough to share with others or save for tomorrow. Today's cookie recipes include Butterscotch Oatmeal Cookies and Molasses Cookies. Enjoy!

PEANUT BUTTER COOKIE BITES

Recipe Yield: Yield: 24 cookies

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/peanut-butter-cookie-bites.

Ingredients

1/4 cup margarine, softened

1 cup creamy style peanut butter

1/4 cup egg substitute

2 tablespoons honey

1/2 teaspoon vanilla

1 cup SPLENDA No Calorie Sweetener, Granulated

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Directions

Preheat oven to 350 degrees F.

Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.

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

Add SPLENDA Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.

Combine flour, baking soda and salt in a small mixing bowl. 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 tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two 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: 120; Fat: 8 g; Saturated Fat: 1.5 g; Fiber: 1 g; Sodium: 150 mg; Protein: 4 g; Carbohydrates: 10 g; Sugars: 3 g

BUTTERSCOTCH OATMEAL COOKIES

Yield: about 4 dozen cookies

Serving size: 1 cookie

Online: http://diabeticgourmet.com/recipes/html/1082.shtml

Ingredients

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 2/3 cups (11-ounce package) Nestle Toll House Butterscotch Flavored Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda, cinnamon and salt in small bowl. Beat butter, sugar blend, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture.

Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 130; Protein: 1 g ; Fat: 7 g ; Sodium: 90 mg; Cholesterol: 20 mg; Carbohydrates: 16 g

MOLASSES COOKIES

Recipe Yield: Yield: 23 servings; Serving size: 3 cookies

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/molasses-cookies.

Ingredients

2 cups whole wheat pastry flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1 pinch Pinch of salt

1/2 cup trans-free margarine

1/4 cup SPLENDA Brown Sugar Blend

1/4 cup dark molasses

1 egg white

Directions

Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.

In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.

Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.

Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

Notes:

This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk.

Nutritional Information Per Serving: Calories: 70; Fat: 3 g; Saturated Fat: 0.5 g; Fiber: 1 g; Sodium: 130 mg; Protein: 1 g; Carbohydrates: 11 g; Sugars: 3 g

SUGAR-FREE OATMEAL RAISIN COOKIES

Recipe Yield: Yield: 15 servings

Source: PNEP

View this online at https://diabeticgourmet.com/diabetic-recipe/sugar-free-oatmeal-cookies.

Ingredients

3 banana (ripe)

1/3 cup margarine

2 cups quick-cooking oats (uncooked)

1/4 cup skim milk

1/2 cup raisins

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.

Put the margarine in a small saucepan. Melt it on low heat.

Put all the ingredients in a mixing bowl. Mix really well.

Let the mix stand for about 5 minutes, until the oats are wet.

Lightly grease the cookie sheet.

For each cookie, spoon out about 1 tablespoon of dough and drop it onto the greased cookie sheet.

Bake the cookies for 15 to 20 minutes.

Let the cookies cool on the cookie sheet for about 1 minute.

Move the cookies to wire racks or a towel. Let them cool completely.

Nutritional Information Per Serving: Calories: 110; Fat: 5 g; Saturated Fat: 1 g; Fiber: 2 g; Sodium: 35 mg; Protein: 2 g; Carbohydrates: 17 g; Sugars: 7 g

GINGERBREAD MAN COOKIESYield: 54 servings; Serving Size: 1 cookie

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/gingerbread-man-cookies.

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 cup unsalted butter, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

Directions

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, SPLENDA Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Nutritional Information Per Serving: Calories: 100; Fat: 4 g; Saturated Fat: 2 g; Fiber: 1 g; Sodium: 75 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 16 g; Sugars: 4 g

GINGER SNAPS

Recipe Yield: Yield: 36 servings; Serving Size: 2 cookies

Source: Splenda

Recipe and image appear courtesy of Splenda.

View this online at https://diabeticgourmet.com/diabetic-recipes/ginger-snaps.

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated

3/4 cup sugar

2/3 cup unsalted butter

1/3 cup molasses*

2 tablespoons canola oil

1/4 cup egg substitute

3 1/4 cups all-purpose flour

2 teaspoons baking soda

8 teaspoons ground ginger

1/2 teaspoon ground cloves

2 teaspoons cinnamon

*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.

Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.

Preheat oven to 350 degrees F. Lightly oil cookie sheets.

Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.

Bake 10-12 minutes or until bottoms are lightly browned.

Notes

Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge.

Nutritional Information Per Serving: Calories: 110; Fat: 4.5 g; Saturated Fat: 2 g; Sodium: 75 mg; Cholesterol: 10 mg; Protein: 2 g; Carbohydrates: 16 g; Sugars: 7 g