Really, who doesn't love cookies? And yet, if you or a loved one are diabetic, you can't grab or bake up any old cookie. Here are six cookie recipes that are baked specifically with the diabetic's needs in mind, but are yummy enough that you'll want to eat them, including Peanut Butter Cookie Bites and Chocolate Dunk Cookies! Enjoy!
ORANGE CRANBERRY COOKIES
Found at Diabetic Gourmet's site; the recipe is at http://diabeticgourmet.com/recipes/html/945.shtml. It yields 24 cookies, and starts by stating, "Two favorite Fall flavors - cranberry and orange - combined in an easy to make drop cookie."
Ingredients
1/4 cup stick butter, softened
1 egg
3 tablespoons frozen orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal Spoonful or Granulated*
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
Dash salt
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts
*May substitute 8 packets Equal sweetener
Directions
Beat butter in a medium bowl. Beat in egg and orange juice concentrate.
Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.
Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.
Store in airtight container at room temperature.
Nutritional Information (Per Serving): Calories: 65; Protein: 1 g; Sodium: 17 mg; Cholesterol: 14 mg; Fat: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
ALMOST SHORTBREAD COOKIES
Yield: 2 dozen cookies (24 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/512.shtml
Ingredients
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup corn or canola oil
1 large egg
2 tablespoons sugar
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.
Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat
PEANUT BUTTER COOKIE BITES
Can be found online at http://diabeticgourmet.com/recipes/html/1046.shtml
Yield: 24 cookies
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; Calories from Fat: 70; Protein: 4 g; Sodium: 150 mg; Cholesterol: 0 mg; Fat: 8 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 10 g
SUGAR-FREE OATMEAL COOKIES
This recipe yields 15 servings, and can be found online at http://diabeticgourmet.com/recipes/html/1118.shtml
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; Protein: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Fat: 5 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 7 g; Carbohydrates: 17 g
CHOCOLATE OATMEAL COOKIES
Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
CHOCOLATE DUNK COOKIES
Yield: 36 servings; Serving size: 1 cookie
Source: Splenda
Find at: http://diabeticgourmet.com/recipes/html/1042.shtml
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup(1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving: Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10g
Showing posts with label Sugar-Free Oatmeal Cookies. Show all posts
Showing posts with label Sugar-Free Oatmeal Cookies. Show all posts
Tuesday, July 11, 2017
Friday, June 30, 2017
Friday Recipes
Many people, upon learning that they have diabetes, have three immediate questions: How will this change my life? What medications will I need to take? What can I safely eat?
The first two questions are best answered by your doctor, nurse-practitioner, or health care provider, while the third question can be answered by the Registered Dietician that your health care provider has hopefully put you in touch with.
One website that I discovered with my better-half was first diagnosed is Diabetic Gourmet. It has yummy recipes to help you through the year, including holiday meals. (The 4th of July is next week! Where'd the first half of the year go?)
Here are six yummy diabetic recipes to help you through the day, including Strawberry Rhubarb Pie and Broccoli Chowder, all of which can easily fit into your 4th of July meal. Enjoy!
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving:
Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g
Exchanges: 1 Starch, 1/2 Fat
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving)
Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat
STRAWBERRY RHUBARB PIE
Yield: 8 servings
Source: Splenda
View Online: http://diabeticgourmet.com/recipes/html/1000.shtml
Ingredients
Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16-ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal Spoonful or Granulated*
1/4 teaspoon ground nutmeg
* May substitute 40 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
Stir Equal and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.
Nutritional Information (Per Serving)
Calories: 175; Protein: 2 g; Sodium: 64 mg; Cholesterol: 5 mg; Fat: 5 g; Carbohydrates: 26 g Exchanges: 1 starch, 1 fruit, 1 fat
RAISIN-PUMPKIN MUFFINS
Yield: 12 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/997.shtml
Ingredients
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
* May substitute 24 packets Equal sweetener
Directions
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 149; Protein: 3 g; Sodium: 224 mg; Cholesterol: 18 mg; Fat: 8 g; Carbohydrates: 18 g
Exchanges: 1 starch, 1-1/2 fat
BROCCOLI CHOWDER
Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
SUGAR-FREE OATMEAL COOKIES
This recipe yields 15 servings, and can be found online at http://diabeticgourmet.com/recipes/html/1118.shtml
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; Protein: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Fat: 5 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 7 g; Carbohydrates: 17 g
The first two questions are best answered by your doctor, nurse-practitioner, or health care provider, while the third question can be answered by the Registered Dietician that your health care provider has hopefully put you in touch with.
One website that I discovered with my better-half was first diagnosed is Diabetic Gourmet. It has yummy recipes to help you through the year, including holiday meals. (The 4th of July is next week! Where'd the first half of the year go?)
Here are six yummy diabetic recipes to help you through the day, including Strawberry Rhubarb Pie and Broccoli Chowder, all of which can easily fit into your 4th of July meal. Enjoy!
ORANGE CRANBERRY BREAD
Yield: 1 loaf (18 slices)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Print Version: http://diabeticgourmet.com/recipes/html/412.shtml
Ingredients
2 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 medium orange
2 teaspoons margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
1 teaspoon pure vanilla extract
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Cut aluminum foil to fit the bottom of a 9x5-inch loaf pan and spray the sides of the pan with nonstick pan spray.
Sift the flour, sugar, baking soda, and salt together in a large bowl.
Grate the zest from the orange and set aside. Cut the orange in half and squeeze the juice into a measuring cup. Add the grated zest and melted margarine to the juice and add enough hot water to make 1 cup.
Stir the liquids into the dry ingredients. Add the egg, vanilla, cranberries, and walnuts; stir to mix.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick inserted in the top of the loaf comes out clean. Cool in the pan on a wire rack.
If time permits, let stand overnight for easy slicing. Cut the loaf into 18 slices.
Nutritional Information Per Serving:
Calories: 108; Protein: 2 g; Carbohydrates: 19 g; Cholesterol: 12 g; Sodium: 109 mg; Fat: 3 g
Exchanges: 1 Starch, 1/2 Fat
ROASTED POTATOES WITH GARLIC AND ROSEMARY
Yield: 8 to 12 wedges (4 servings)
View Online: http://diabeticgourmet.com/recipes/html/804.shtml
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
Ingredients
2 large baking potatoes or 3 medium potatoes (1-1/4 pounds total), each cut in 4 wedges
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon crushed rosemary
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Prepare a shallow dish or pan with nonstick pan spray.
Arrange potato wedges in the prepared pan. Combine the oil, garlic, rosemary, and salt in a small bowl. Brush the potatoes lightly with the oil mixture.
Bake until tender and golden brown, about 1 hour, basting with oil from the pan every 15 minutes.
Nutritional Information (Per Serving)
Calories: 136; Protein: 3 g; Sodium: 155 mg; Cholesterol: 0 mg; Fat: 3 g; Dietary Fiber: 4 g; Sugars: 3 g; Carbohydrates: 24 g Exchanges: 1-1/2 Starch, 1/2 Fat
STRAWBERRY RHUBARB PIE
Yield: 8 servings
Source: Splenda
View Online: http://diabeticgourmet.com/recipes/html/1000.shtml
Ingredients
Pastry for single-crust 9-inch pie
3 cups 1-inch rhubarb pieces or 1 package (16-ounces) frozen unsweetened rhubarb, thawed, undrained
3/4 cup water
1/4 cup all-purpose flour
3 tablespoons cornstarch
2 tablespoons lemon juice
3 cups sliced strawberries
1-2/3 cups Equal Spoonful or Granulated*
1/4 teaspoon ground nutmeg
* May substitute 40 packets Equal sweetener
Directions
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Pierce bottom and side of pastry with fork. Bake in preheated 375F oven 10 to 12 minutes or until pastry is golden. Cool on wire rack.
Cook rhubarb in large covered saucepan over medium heat 5 minutes or until rhubarb releases liquid. Combine water, flour, cornstarch and lemon juice. Stir into rhubarb. Heat to boiling. Reduce heat and simmer, uncovered, 3 to 5 minutes or until mixture is thickened and rhubarb is almost tender, stirring frequently. Stir in strawberries. Cook 2 to 3 minutes longer.
Stir Equal and nutmeg into fruit mixture. Spoon into baked crust. Bake in 350F oven 40 to 45 minutes or until bubbly. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack. Serve warm.
Nutritional Information (Per Serving)
Calories: 175; Protein: 2 g; Sodium: 64 mg; Cholesterol: 5 mg; Fat: 5 g; Carbohydrates: 26 g Exchanges: 1 starch, 1 fruit, 1 fat
RAISIN-PUMPKIN MUFFINS
Yield: 12 servings
Source: Equal
View Online: http://diabeticgourmet.com/recipes/html/997.shtml
Ingredients
3/4 cup canned pumpkin
6 tablespoons vegetable oil
1 egg
2 egg whites
1 tablespoon light molasses
2 teaspoons vanilla
1-1/4 cups all-purpose flour
1 cup Equal Spoonful or Granulated*
1/2 cup raisins
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
* May substitute 24 packets Equal sweetener
Directions
Combine pumpkin, oil, egg, egg whites, molasses and vanilla. Stir in a combined flour, Equal, raisins, baking powder, cinnamon, ginger, nutmeg and salt just until all ingredients are moistened. Spoon batter into muffin cups.
Bake in preheated 375F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove muffins from pan and cool on wire rack. Serve warm or at room temperature.
Nutritional Information (Per Serving)
Calories: 149; Protein: 3 g; Sodium: 224 mg; Cholesterol: 18 mg; Fat: 8 g; Carbohydrates: 18 g
Exchanges: 1 starch, 1-1/2 fat
BROCCOLI CHOWDER
Yield: 6 servings, 1 cup each
Source: "The Eating Well Diabetes Cookbook"
Ingredients
1 tablespoon extra-virgin olive oil
1 large onion, chopped (1-1/2 cups)
1 large carrot, diced (1/2 cup)
2 stalks celery, diced (1/2 cup)
1 large potato, peeled and diced (1-1/2 cups)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
3-1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
8 ounces broccoli crowns, cut into 1-inch pieces, stems and florets separated (3 cups)
1 cup grated reduced-fat Cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt, or to taste
Directions
Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Nutritional Information Per Serving (1 cup each): Calories: 180, Fat: 8 g, Cholesterol: 15 mg, Carbohydrate: 23 g, Protein: 6 g, Fiber: 4 g, Sodium: 354 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 High-Fat Meat
SUGAR-FREE OATMEAL COOKIES
This recipe yields 15 servings, and can be found online at http://diabeticgourmet.com/recipes/html/1118.shtml
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; Protein: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Fat: 5 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 7 g; Carbohydrates: 17 g
Thursday, January 28, 2016
Cookies!
Frequently, when I've posted several articles here, they've been from Diabetic Gourmet Magazine's e-newsletter. Subscription to the Diabetic Newsletter is free, and well worth subscribing to. (And no, I haven't been compensated for writing that. I just figured that anyone wanting information on living well with diabetes might find Diabetic Gourmet helpful.)
And now for today's six recipes. Enjoy!
ORANGE CRANBERRY COOKIES
Found at Diabetic Gourmet's site; the recipe is at http://diabeticgourmet.com/recipes/html/945.shtml. It yields 24 cookies, and starts by stating, "Two favorite Fall flavors - cranberry and orange - combined in an easy to make drop cookie."
Ingredients
1/4 cup stick butter, softened
1 egg
3 tablespoons frozen orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal Spoonful or Granulated*
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
Dash salt
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts
*May substitute 8 packets Equal sweetener
Directions
Beat butter in a medium bowl. Beat in egg and orange juice concentrate.
Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.
Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.
Store in airtight container at room temperature.
Nutritional Information (Per Serving): Calories: 65; Protein: 1 g; Sodium: 17 mg; Cholesterol: 14 mg; Fat: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
ALMOST SHORTBREAD COOKIES
Yield: 2 dozen cookies (24 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/512.shtml
Ingredients
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup corn or canola oil
1 large egg
2 tablespoons sugar
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.
Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat
PEANUT BUTTER COOKIE BITES
Can be found online at http://diabeticgourmet.com/recipes/html/1046.shtml
Yield: 24 cookies
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; Calories from Fat: 70; Protein: 4 g; Sodium: 150 mg; Cholesterol: 0 mg; Fat: 8 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 10 g
SUGAR-FREE OATMEAL COOOKIES
This recipe yields 15 servings, and can be found online at http://diabeticgourmet.com/recipes/html/1118.shtml
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; Protein: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Fat: 5 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 7 g; Carbohydrates: 17 g
CHOCOLATE OATMEAL COOKIES
Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
CHOCOLATE DUNK COOKIES
Yield: 36 servings; Serving size: 1 cookie
Source: Splenda
Find at: http://diabeticgourmet.com/recipes/html/1042.shtml
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup(1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving: Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10g
And now for today's six recipes. Enjoy!
ORANGE CRANBERRY COOKIES
Found at Diabetic Gourmet's site; the recipe is at http://diabeticgourmet.com/recipes/html/945.shtml. It yields 24 cookies, and starts by stating, "Two favorite Fall flavors - cranberry and orange - combined in an easy to make drop cookie."
Ingredients
1/4 cup stick butter, softened
1 egg
3 tablespoons frozen orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal Spoonful or Granulated*
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
Dash salt
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts
*May substitute 8 packets Equal sweetener
Directions
Beat butter in a medium bowl. Beat in egg and orange juice concentrate.
Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.
Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.
Store in airtight container at room temperature.
Nutritional Information (Per Serving): Calories: 65; Protein: 1 g; Sodium: 17 mg; Cholesterol: 14 mg; Fat: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
ALMOST SHORTBREAD COOKIES
Yield: 2 dozen cookies (24 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/512.shtml
Ingredients
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup corn or canola oil
1 large egg
2 tablespoons sugar
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.
Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat
PEANUT BUTTER COOKIE BITES
Can be found online at http://diabeticgourmet.com/recipes/html/1046.shtml
Yield: 24 cookies
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; Calories from Fat: 70; Protein: 4 g; Sodium: 150 mg; Cholesterol: 0 mg; Fat: 8 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 10 g
SUGAR-FREE OATMEAL COOOKIES
This recipe yields 15 servings, and can be found online at http://diabeticgourmet.com/recipes/html/1118.shtml
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; Protein: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Fat: 5 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 7 g; Carbohydrates: 17 g
CHOCOLATE OATMEAL COOKIES
Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
CHOCOLATE DUNK COOKIES
Yield: 36 servings; Serving size: 1 cookie
Source: Splenda
Find at: http://diabeticgourmet.com/recipes/html/1042.shtml
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup(1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving: Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10g
Wednesday, September 30, 2015
Cookies! - Another Batch of Diabetic Treats
Another batch of diabetic cookies. Enjoy!
ORANGE CRANBERRY COOKIES
Found at Diabetic Gourmet's site; the recipe is at http://diabeticgourmet.com/recipes/html/945.shtml. It yields 24 cookies, and starts by stating, "Two favorite Fall flavors - cranberry and orange - combined in an easy to make drop cookie."
Ingredients
1/4 cup stick butter, softened
1 egg
3 tablespoons frozen orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal Spoonful or Granulated*
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
Dash salt
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts
*May substitute 8 packets Equal sweetener
Directions
Beat butter in a medium bowl. Beat in egg and orange juice concentrate.
Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.
Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.
Store in airtight container at room temperature.
Nutritional Information (Per Serving): Calories: 65; Protein: 1 g; Sodium: 17 mg; Cholesterol: 14 mg; Fat: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
ALMOST SHORTBREAD COOKIES
Yield: 2 dozen cookies (24 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/512.shtml
Ingredients
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup corn or canola oil
1 large egg
2 tablespoons sugar
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.
Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat
PEANUT BUTTER COOKIE BITES
Can be found online at http://diabeticgourmet.com/recipes/html/1046.shtml
Yield: 24 cookies
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; Calories from Fat: 70; Protein: 4 g; Sodium: 150 mg; Cholesterol: 0 mg; Fat: 8 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 10 g
SUGAR-FREE OATMEAL COOOKIES
This recipe yields 15 servings, and can be found online at http://diabeticgourmet.com/recipes/html/1118.shtml
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; Protein: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Fat: 5 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 7 g; Carbohydrates: 17 g
CHOCOLATE OATMEAL COOKIES
Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
CHOCOLATE DUNK COOKIES
Yield: 36 servings; Serving size: 1 cookie
Source: Splenda
Find at: http://diabeticgourmet.com/recipes/html/1042.shtml
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup(1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving: Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10g
ORANGE CRANBERRY COOKIES
Found at Diabetic Gourmet's site; the recipe is at http://diabeticgourmet.com/recipes/html/945.shtml. It yields 24 cookies, and starts by stating, "Two favorite Fall flavors - cranberry and orange - combined in an easy to make drop cookie."
Ingredients
1/4 cup stick butter, softened
1 egg
3 tablespoons frozen orange juice concentrate, thawed
3/4 cup all-purpose flour, sifted
1/4 cup quick or old-fashioned oats, uncooked
1/3 cup Equal Spoonful or Granulated*
1/4 teaspoon baking soda
1/8 teaspoon cream of tartar
Dash salt
1 teaspoon grated orange peel
1/2 cup dried cranberries
1/2 cup chopped walnuts
*May substitute 8 packets Equal sweetener
Directions
Beat butter in a medium bowl. Beat in egg and orange juice concentrate.
Mix combined flour, oats, Equal, baking soda, cream of tartar, salt and orange peel into creamed mixture until blended. Stir in dried cranberries and chopped walnuts.
Drop by teaspoons onto ungreased baking sheet. Bake in preheated 375° F oven 8 to 10 minutes or until bottoms are lightly browned. Remove from baking sheet and cool completely on wire rack.
Store in airtight container at room temperature.
Nutritional Information (Per Serving): Calories: 65; Protein: 1 g; Sodium: 17 mg; Cholesterol: 14 mg; Fat: 4 g; Carbohydrates: 7 g; Exchanges: 1/2 starch, 1/2 fat
ALMOST SHORTBREAD COOKIES
Yield: 2 dozen cookies (24 servings)
Source: The New Family Cookbook for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/26.shtml
View Online: http://diabeticgourmet.com/recipes/html/512.shtml
Ingredients
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 cup corn or canola oil
1 large egg
2 tablespoons sugar
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F. Prepare a cookie sheet with non-stick pan spray.
Combine all the ingredients and 1/4 cup water in a large bowl to form a soft dough. Refrigerate the dough 1 hour to chill. Roll or pat out 1/4 inch thick on a floured board.
Cut 2-inch rounds and place them 1 inch apart on the prepared cookie sheet. Bake for 15 to 20 minutes, until the edges are a light golden brown. Cool and store in an airtight container.
Nutritional Information Per Serving: Calories: 90; Protein: 1 g; Fat: 5 g; Sodium: 26 mg; Cholesterol: 9 mg; Carbohydrates: 9 g; Exchanges: 1/2 Starch, 1 Fat
PEANUT BUTTER COOKIE BITES
Can be found online at http://diabeticgourmet.com/recipes/html/1046.shtml
Yield: 24 cookies
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; Calories from Fat: 70; Protein: 4 g; Sodium: 150 mg; Cholesterol: 0 mg; Fat: 8 g; Saturated Fat: 1.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 10 g
SUGAR-FREE OATMEAL COOOKIES
This recipe yields 15 servings, and can be found online at http://diabeticgourmet.com/recipes/html/1118.shtml
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; Protein: 2 g; Sodium: 35 mg; Cholesterol: 0 mg; Fat: 5 g; Saturated Fat: 1 g; Dietary Fiber: 2 g; Sugars: 7 g; Carbohydrates: 17 g
CHOCOLATE OATMEAL COOKIES
Yield: 40 cookies; Serving size: 1 cookie
Source: Splenda
View Online with Photo: http://diabeticgourmet.com/recipes/html/1077.shtml
Ingredients
1 cup all-purpose flour
1-1/4 cups rolled oats
6 tablespoons cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons trans-free margarine, softened
1/2 cup Splenda Sugar Blend
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Directions
Preheat oven to 350 degrees F.
Combine flour, oats, cocoa, baking powder, and salt.
In bowl of electric mixer, beat margarine and Splenda Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.
Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.
Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.
Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g
CHOCOLATE DUNK COOKIES
Yield: 36 servings; Serving size: 1 cookie
Source: Splenda
Find at: http://diabeticgourmet.com/recipes/html/1042.shtml
Ingredients
1-3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
4 squares Baker's Semi-Sweet Chocolate, divided
3/4 cup(1 1/2 sticks) margarine, softened
1/2 cup packed brown sugar
1/2 cup Splenda No Calorie Sweetener, Granulated
1 egg
1 teaspoon vanilla extract
1 tablespoon thawed Cool Whip Sugar Free Whipped Topping
1 teaspoon warm water
Directions
Preheat oven to 375 degrees F.
Combine flour, baking soda, and salt in a small bowl. Set aside. Chop 2 of the chocolate squares.
Beat margarine, brown sugar and Splenda Granulated Sweetener in large bowl with mixer on medium speed until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate.
Drop heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
Bake cookies 11 to 12 minutes or until lightly browned. Cool on baking sheets one minute; remove and place on wire racks. Cool completely.
Melt remaining 2 chocolate squares as directed on package. Stir in cool whip and water. Dip half of each cookie into melted chocolate; let stand until firm.
Nutritional Information Per Serving: Calories: 90; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 90 mg; Saturated Fat: 1.5 g; Dietary Fiber: 0 g; Sugars: 4 g; Carbohydrates: 10g
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