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Low Carb Cookie Recipes for Diabetics
Gingerbread Cookies 1/4 cup butter, softened 1/4 cup 50% to 70% vegetable oil spread 1/2 cup packed brown sugar 2 tsps ground ginger 1 tsp baking soda 1 tsp ground cinnamon 1/4 tsp salt 1/4 tsp ground cloves 1/4 cup full-flavor molasses 1/4 cup refrigerated or frozen egg product thawed, or 1 egg 2 cups all purpose flour 3/4 cup white whole wheat flour or whole wheat flour Nonstick cooking spray In a large bowl, combine butter and spread; beat with an electric mixer on high speed for 30 seconds. Add brown sugar. ginger, baking soda, cinnamon, salt, and cloves. Beat until mixed, scraping side of bowl. Beat in molasses and egg. The mixture will have a curdled appearance. Add flours, beating just until combined. Divide in half. Cover and chill for 2 to 3 hours or until easy to handle. Preheat oven to 375 degrees. Coat cookie sheets with spray, set aside. On a lightly floured surface, roll dough, half at a time to 1/8 inch thickness. Using 2 to 3 inch cookie cutter, cut out shapes, rerolling scraps. Arrange 1 inch apart on prepared cookie sheets. Bake for 4-6 minutes or until firm. Cool on sheets on wire racks for 1 minute. Transfer to racks and cool. Nutrition per serving 1 cookie: 73 Calories 2 gram fat 1 gram saturated fat 3 mg cholesterol 73 mg sodium 12 grams carbs 1 gram protein Sugar Cookie Cutouts 1/4 cup butter, softened 1/2 cup sugar or Equal 1 tsp baking powder 1/4 tsp salt 1/4 cup canola oil 1/4 cup refrigerated or frozen egg product or 1 egg 1 tsp vanilla 1 tsp finely shredded orange peel or lemon peel 1 3/4 cups cake flour 3/4 cup white whole wheat flour or whole wheat flour Beat butter with an electric mixer at high speed for 30 seconds. Add sugar, baking powder, and salt; beat until fluffy. Add oil, egg, vanilla, and orange peel; beat until combined. Beat in flours; use a wooden spoon to stir in remaining flour. Divide in half. Cover; chill for 1 to 2 hours or until easy to handle. Preheat oven to 375. On a lightly floured surface, roll dough, half at a time to a 1/8 inch thickness. Using a 2-3 inch cookie cutter, cut out shapes, rerolling scraps. Arrange cutouts 1 inch apart on ungreased cookie sheets. Bake for 6 to 8 minutes or until firm. Transfer to wire racks, cool. Makes about 48 3-inch cookies. Nutrition per serving 1 cookie: 48 calories 2 grams fat 1 gram saturated fat 3 mg cholesterol 26 mg sodium 7 grams carbs 0 grams fiber 1 gram protein Barley-Oat Chocolate Chip Cookies 1 cup whole wheat flour 1 cup regular rolled oats 1/2 cup barley flour 1/2 cup oat bran 1/4 cup wheat bran 3 tbsps nonfat dry milk powder 1 1/2 tsp baking powder 1/4 tsp baking soda 2 eggs 1 cup sugar or sugar substitute equivalent to 1 cup sugar 3/4 cup cooking oil 1 tsp vanilla 1/2 cup miniature semisweet chocolate pieces 1/2 cup chopped walnuts 1/4 cup unsweetened shredded coconut Preheat oven to 375. In a large bowl, stir together wheat flour, oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda. In a bowl, beat eggs. Stir in sugar, oil, and vanilla; stir into flour mixture. Stir in chocolate, walnuts, and coconut, if desired. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are set and bottoms are light brown. Transfer to a wie rack; let cool. Makes about 48 cookies. Nutrition per serving 1 cookie: 94 calories 5 grams fat 1 gram saturated fat 9 mg cholesterol 19 mg sodium 11 grams carbs 1 gram fiber 2 grams protein Applesauce Honey Cookies 1 1/2 cups all-purpose flour 1 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda 1/8 tsp salt 6 tbsps unsalted margarine 1/2 cup unsweetened applesauce 1/3 cup honey 1 large egg lightly beaten 1 cup old-fashioned rolled oats Preheat oven to 375. Spray 2 baking sheets with vegetable cooking spray. In a small bowl, combine flour, cinnamon, baking powder, baking soda, and salt. In a large mixing bowl, using an electric mixer set on medium speed, beat margarine until light and fluffy. Beat in applesauce, honey, and egg. At low speed, gradually beat in flour mixture until a dough forms. Stir in oats. Drop dough by rounded teaspoonfuls, 1-inch apart, onto prepared baking sheets. Bake cookies until lightly golden, about 10-12 minutes. Place baking sheets on wire racks and cool slightly. Transfer cookies to racks and cool completely. Repeat with remaining dough. Nutrition per serving 1 cookie: 58 calories 8 carbohydrates 1 gram of protein 48 mg of sodium 2 grams fat 6 mg cholesterol
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