Cookies

Most of us love an occasional snack, including cookies. As these recipes show, cookies are not necessarily off-limits for diabetics. Check out the Citrus Angel Bite Cookies, the Chocolate Chip Fudgie Cups, or any of the other cookies in today's post. Enjoy!

CINNAMON GINGER COOKIES

Makes: 30 Cookies

Source: "The Best Diabetes Cookbook"

Info: http://diabeticgourmet.com/book_archive/details/25.shtml

Ingredients

1/4 cup brown sugar

3 tablespoon margarine, melted

2 tablespoon molasses

2 tablespoon 2% yogurt

1 teaspoon vanilla

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ginger

1/2 teaspoon cinnamon

Pinch nutmeg

1-1/2 teaspoon brown sugar

Directions

Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick vegetable spray.

In bowl, combine 1/4 cup brown sugar, margarine, molasses, yogurt and vanilla until well mixed.

Combine flour, baking soda, ginger, cinnamon and nutmeg; stir into bowl just until combined.

Using teaspoon, form dough into small balls and baking on baking sheet. Press flat with fork; sprinkle with 1-1/2 teaspoon brown sugar. Bake for 10 to 12 minutes.

Nutritional Information Per Serving (2 Cookies): Calories: 76, Carbohydrate: 12 g, Fiber: 0 g, Protein: 1 g, Fat: 2 g, Sodium: 68 mg, Cholesterol: 0 mg; Diabetic Exchanges: 1/2 Starch, 1/3 Other Carbohydrate, 1/2 Fat

PUMPKIN POLKA DOT COOKIES

Chocolate chips enhance the flavor of the pumpkin and spices in these easy to make drop cookies. The hearty blend is perfect for the end of the year holidays.

Makes about 4 dozen. Serving size: 1 cookie

Ingredients

1/2 cup stick butter, softened

1-1/4 cups Equal Spoonful*

3 tablespoons light molasses

1 cup pumpkin puree (canned or homemade)

1 egg

1-1/2 teaspoons vanilla

1-2/3 cups all-purpose flour

1 teaspoon baking powder

1-1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup mini semi-sweet chocolate chips

* May substitute 30 packets Equal sweetener

Directions

Beat butter, Equal and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.

Drop by teaspoonfuls onto sprayed baking sheets. Bake in preheated 350F oven 11 to 13 minutes or until light golden brown. Remove from baking sheet and cool completely on wire rack.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 57; Protein: 1 g; Fat: 3 g; Sodium: 51 mg; Cholesterol: 9 mg; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat

CITRUS ANGEL BITE COOKIES

Servings Per Recipe: 5

Online: http://diabeticgourmet.com/recipes/html/1151.shtml

Ingredients

Angel Bites:

5 egg whites

1/3 cup SPLENDA No Calorie Sweetener, Granulated

1 1/2 teaspoons vanilla extract

1 pinch salt

Citrus Filling:

1/2 cup fresh orange juice

1/4 cup fresh lemon juice

4 teaspoons cornstarch

3 tablespoons Splenda No Calorie Sweetener, Granulated

1 egg yolk

Directions

Preheat oven to 350 degrees F. Lightly oil a 13x11 inch baking sheet. Set aside.

Make Angel Bites: Place egg whites in a medium mixing bowl. Whip on high speed using an electric mixer or wire whisk until frothy.

Add Splenda Granulated Sweetener, vanilla and salt. Mix on high speed until medium-stiff peaks form (approx. 20-30 seconds with an electric mixer).

Spoon rounded tablespoons of egg white mixture onto prepared baking sheet. Bake in preheated 350 degree F oven 10-15 minutes or until golden brown. Remove from pan. Cool.

Make filling: Blend together Splenda Granulated Sweetener and egg yolk in a small mixing bowl. Stir well. Add juice to egg yolk mixture. Mix thoroughly. Add cornstarch. Stir well. Pour into a small saucepan. Cook over medium heat, stirring frequently, until thickened (approx. 2 minutes). Chill until ready to use.

Assemble Angel Bites: Just before serving, sandwich Angel Bites with filling. Place filling on the bottom of one Angel Bite and top with another so that the bottoms of the Angel Bites are facing each other and the filling is sandwiched between them. Repeat with remaining Angel Bites.

Garnish Angel Bites with a dollop of whipped cream, some orange zest and a sprig of mint.

Note: If egg whites start to separate, whisk them back together using a wire whisk. Serving size is 3 assembled angel bites.

Nutritional Information Per Serving: Calories: 60; Calories from Fat: 10; Protein: 4 g; Fat: 1 g; Sodium: 135 mg; Cholesterol: 45 mg; Saturated Fat: 0 g; Dietary Fiber: 0 g; Sugars: 5 g; Carbohydrates: 8 g

CHOCOLATE CHIP COOKIES

Yield: Makes about 4 dozen cookies

Serving size: 1 cookie

View Online: http://diabeticgourmet.com/recipes/html/1083.shtml

Ingredients

2-1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

1/3 cup Splenda Sugar Blend for Baking

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-ounce package) Nestle Toll House Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 375F.

Combine flour, baking soda and salt in small bowl. Beat butter, sugar blend, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels.

Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9 to 11 minutes or until golden brown. Cool on baking sheets 2 minutes; remove to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 7 g; Sodium: 85 mg; Cholesterol: 15 mg; Carbohydrates: 13 g

ALMOND BISCOTTI

Servings: 32

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

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

CHOCOLATE CHIP FUDGIE CUPS

This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.

Yield: makes 2 dozen

Photo and Print Version: http://diabeticgourmet.com/recipes/html/881.shtml

Ingredients

Chocolate Chip Dough:

1/3 cup stick butter, softened

1 egg

1 teaspoon vanilla

1/3 cup Equal Spoonful*

1/3 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup mini semi-sweet chocolate chips

Fudge Nut Filling:

1 cup Equal Spoonful**

3/4 cup all-purpose flour

6 tablespoons unsweetened cocoa

1/3 cup chopped nuts

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened applesauce

6 tablespoons stick butter, softened

2 eggs

1 teaspoon vanilla

* May substitute 8 packets Equal sweetener

** May substitute 24 packets Equal sweetener

Directions

For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.

Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.

For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt.

Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.

Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.

Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 138; Protein: 2 g ; Fat: 8 g; Sodium: 106 mg; Cholesterol: 41 mg ; Carbohydrates: 14 g; Exchanges: 1 starch, 1-1/2 fat