Cookies!

Christmas seems to be a perfect time for baking cookies: between last-minute gift-giving, cookie exchanges, and bringing goodies in to work or school, cookies are perfect for this time of year. While I just posted other cookie recipes on Sunday, it doesn't hurt to have more cookies in your baking repertoire. Here are six yummy recipes to try, including Sugar-Free Sugar Cookies and Chocolate Peanut Butter Cookies. Enjoy!

ORANGE CRANBERRY COOKIES

This recipe begins, “Two favorite Fall flavors – cranberry and orange – combined in an easy to make drop cookie.”

Recipe Yield: 24 cookies

View online with photo: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/orange-cranberry-cookies/print/

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; Fat: 4 g; Sodium: 17 mg; Cholesterol: 14 mg; Protein: 1 g; Carbohydrates: 7 g

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

RASPBERRY-ALMOND BAR COOKIES

This recipe begins, “An easy to make bar cookie that is filled with flavor rich raspberry spreadable fruit. This buttery treat has 31% fewer calories than the traditional recipe.”

Recipe Yield: Yield: 24 servings

View online with photo: https://diabeticgourmet.com/diabetic-recipes/raspberry-almond-bar-cookies

Print version: https://diabeticgourmet.com/diabetic-recipes/raspberry-almond-bar-cookies/print/

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 tablespoons 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 350°F 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; Fat: 4 g; Sodium: 16 mg; Cholesterol: 19 mg; Protein: 2 g; Carbohydrates: 12 g

Diabetic Exchanges: 1 starch, 1/2 fat

CHOCOLATE PEANUT BUTTER COOKIES

This recipe begins, “You're just 5 ingredients and 20 minutes away from a decadent chocolate dessert.”

Makes 4 dozen cookies.

This is from Diabetic Connect, and can be viewe online here.

Ingredients

1 Pkg. devil's food cake mix

1 cup peanut butter

1/3 cup water

2 eggs

1 cup peanut butter chips

Directions

Heat oven to 350 degrees. Grease cookie sheets.

In a large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in chips.

Drop by rounded teaspoons 2 inches apart, on cookie sheets.

Bake at 350 degrees for 10 - 15 minutes or until set. Cool 1 minute; remove, place on cooling rack and cool completely.

Nutritional Facts: Servings: 1; Calories: 100; Protein: 3 g; Carbohydrate: 10 g; Dietary Fiber: 1 g; Fat: 5 g; Polyunsaturated Fat: 1 g; Saturated Fat: 2 g; Cholesterol: 9 mg; Sodium: 110 mg

EASY OAT CHOCOLATE CHIPS COOKIES

Preparation time: 15 minutes. Baking time: 10 minutes per pan.

Yield: about 3 dozen. Serving size: 2 cookies.

This is from Diabetes Self-Management and can be found online here.

Ingredients

1/3 cup margarine, softened

1/2 cup firmly packed brown sugar

1 egg

3 teaspoons vanilla

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup quick-cooking rolled oats

1/3 cup semisweet chocolate chips

Vegetable cooking spray

Directions

Preheat oven to 375°F. Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda, and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.

Nutrition Facts Per Serving: Calories: 101 calories, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g

Exchanges per serving: 1 starch, 1 fat. Carbohydrate choices: 1.

APRICOT OATMEAL BARS

This recipe begins, “Easy-to-make bar cookies will soon become a favorite. Oats add crunch and apricot spreadable fruit gives this cookie a rich fruit flavor.”

Recipe Yield: Serves: 16

https://diabeticgourmet.com/diabetic-recipes/apricot-oatmeal-bars

Ingredients

1-1/4 cups all-purpose flour

3/4 cup quick or old-fashioned oats, uncooked

1/2 cup Equal Spoonful or Granulated *

1/2 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/8 teaspoon salt

1/2 cup cold stick butter

2 tablespoons water

1 teaspoon vanilla

3/4 cup apricot or peach spreadable fruit

* May substitute 12 packets Equal sweetener

Directions

Combine flour, oats, Equal®, cinnamon, baking powder and salt. Cut in butter with a pastry blender until mixture is very fine in texture and begins to stick together slightly. Stir in water and vanilla until well blended.

Reserve 3/4 cup flour mixture. Press remaining mixture firmly and evenly onto bottom of lightly sprayed 8-inch square baking pan. Bake in preheated 375F oven 12 to 15 minutes or until mixture is lightly browned at edge.

Remove from oven and spread with fruit. Sprinkle with reserved flour mixture, pressing gently into fruit. Bake an additional 20 to 25 minutes or until flour mixture is lightly browned on top. Cool completely on wire rack. Cut into squares.

Store in airtight containers at room temperature.

Nutritional Information Per Serving: Calories: 108; Fat: 6 g; Sodium: 27 mg; Cholesterol: 15 mg; Protein: 2 g; Carbohydrates: 14 g

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

SUGAR-FREE SUGAR COOKIES

This recipe begins, “Sugar cookies are one of the most popular holiday cookies to bake. Parents and kids can team up for a fun baking session – kids love using cookie cutouts!”

Recipe Yield: 24 servings; One (3-inch) cookie per serving.

To view this online, go to https://diabeticgourmet.com/diabetic-recipe/sugar-free-sugar-cookies-cutouts

Ingredients

1/3 cup unsweetened applesauce

1/4 cup butter, softened

1/4 cup whipped cream cheese

27 packets Equal sweetener*

1/4 cup egg whites

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1-3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

Cooking spray

Red and green sugar free gelatin

*Substitute 1 cup plus 2 tablespoons Equal Spoonful for the packets.

Directions

Beat applesauce, butter and cream cheese in a mixing bowl with an electric mixer on medium speed until well blended.

Mix in Equal, egg whites and extracts until combined.

Gradually mix in combined dry ingredients until blended.

Wrap dough in plastic wrap and refrigerate 1 to 2 hours.

Preheat oven to 350F.

Spray baking sheets with cooking spray; set aside.

Roll out dough on very lightly floured surface to 1/4th inch thickness.

Cut with your favorite holiday cookies cutters. Place on prepared baking sheets.

Sprinkle lightly with gelatin.

Bake 8 to 9 minutes.

Cool on pans 2 minutes.

Remove from pans and cool completely on wire racks.

Nutritional Information Per Serving: Calories: 64; Fat: 3 g; Sodium: 74 mg; Cholesterol: 7 mg; Protein: 1 g; Carbohydrates: 9 g

Diabetic Exchanges: 1/2 Fat, 1/2 Starch

More Cookies!

I know, I just posted cookies on Friday, but there were a few more to post. Enjoy!

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.

Yield: 48 servings

Serving size: 1 biscotti

View recipe: http://diabeticgourmet.com/recipes/html/1155.shtml

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; Calories from Fat: 30; Protein: 1 g; Fat: 3.5 g; Sodium: 30 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 2 g; Carbohydrates: 6 g

GINGERBREAD MEN COOKIES

Yield: 30 servings

Serving Size: 1 (4-inch) gingerbread cookie

View recipe & photo: http://diabeticgourmet.com/recipes/html/1157.shtml

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3/4 cup unsalted butter, room temperature

1 cup Splenda Brown Sugar Blend

1 large egg

1 large egg yolk

Directions

Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.

Cream butter and Splenda Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.

Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.

Nutritional Information Per Serving: Calories: 110; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 65 mg; Cholesterol: 25 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 13 g

CHOCOLATE DUNK COOKIES

Yield: 36 servings

Serving size: 1 cookie

View recipe: 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: 10 g

SUGAR-FREE SUGAR COOKIES

Yield: 48 servings

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1161.shtml

Ingredients

3/4 cup unsalted butter

1/4 cup light butter

1 cup Splenda No Calorie Sweetener, Granulated

1 tablespoon vanilla

1/4 cup egg substitute

1/4 cup water

3/4 teaspoon vinegar (white or cider)

1-1/2 cups all-purpose flour

1-1/2 cups cake flour

1/4 teaspoon salt

1 teaspoon baking powder

Directions

Preheat oven to 350 degrees F. Lightly oil a cookie sheet and set aside.

Blend together butters, Splenda Granulated Sweetener and vanilla in a medium mixing bowl with an electric mixer, or by hand. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix on low speed, until dough is formed. Do not overmix.

Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle and cover with plastic wrap. Refrigerate approx. 1 hour, allowing dough to chill.

Remove dough from refrigerator and roll out on a floured work surface to desired thickness, approx. 1/4 inch. Cut with cookie cutters. Place cookies on prepared sheet.

Bake in a preheated 350 degrees F oven 10-12 minutes or until lightly browned on the back. Cool on a wire rack.

Note: If you want to ice these cookies, use this sugar-free glaze recipe.

Nutritional Information Per Serving: Calories: 60; Calories from Fat: 30; Protein: 1 g; Fat: 3.5 g; Sodium: 30 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 1 g; Carbohydrates: 7 g

SUGAR FREE CHRISTMAS COOKIES

Yield: 24 servings

Find this recipe at: http://diabeticgourmet.com/recipes/html/525.shtml

Ingredients

1/2 cup shortening

3 tablespoons Equal ® sugar substitute

1 egg

Several drops of food coloring (optional)

2 1/2 cups cake flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup skim milk

2 tablespoons water

1 teaspoon vanilla extract

Directions

Cream shortening. Add sweetener, egg, and food coloring (if desired); beat well.

In a separate bowl, combine dry ingredients, add the milk, vanilla, and water. Put in flour mixture and stir well.

Chill dough 2 to 4 hours.

Preheat oven to 325 degrees F.

Roll out 1/8 inch thick and cut the cookies into desired shapes. Bake for 8 to 10 minutes.

Cool. Store in air tight container.

Nutritional Information Per Serving: Calories: 104; Protein: 3 g; Fat: 4.5 g; Sodium: 95 mg; Cholesterol: 9 mg; Carbohydrates: 12 g

CHOCOLATE OATMEAL COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: 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