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Baking 101 Baking 101

*~ Diabetic Friendly Cookies ~*

Posted by on Apr. 26, 2011 at 1:02 AM
  • 15 Replies

Chocolate Peppermint Cookies


Chocolate Peppermint Cookies 

Ingredients

  • 1/2 cup margarine, softened
  • 1/3 cup sugar
  • 1/2 cup "measures-like-sugar" brown sugar calorie-free sweetener (such as Brown Sugar Twin)
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened cocoa
  • 2/3 cup finely crushed sugar-free peppermint candies (about 30 candies)
  • Cooking spray

Preparation

Preheat oven to 350°.

Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well.

Combine flour and next 4 ingredients. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork. Bake at 350° for 10 to 12 minutes. Remove from pans, and let cool on wire racks.

Nutritional Information

  • Amount per serving
  • Calories: 70
  • Calories from fat: 0.0%
  • Fat: 2.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 12g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 90mg
  • Calcium: 0.0mg
by on Apr. 26, 2011 at 1:02 AM
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Replies (1-10):
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:38 PM

Brownie Cookies

Brownie Cookies

Can't decide between a cookie or a brownie? Have both! At 73 calories per serving, these chewy and moist confections are a tasty, low-fat compromise to your dessert dilemma.

SERVINGS: 24 cookies
CARB GRAMS PER SERVING: 12
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 cup butter
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/4 cup packed brown sugar
1/4 cup buttermilk or sour milk*
1 teaspoon vanilla
   Nonstick cooking spray
1 tablespoon sifted powdered sugar

1. In a small bowl stir together flour and baking soda; set aside. In a medium saucepan melt butter; remove from heat. Stir in granulated sugar, cocoa powder, and brown sugar. Stir in buttermilk and vanilla. Stir in flour mixture just until combined. Cover and chill dough for 1 hour. (Dough will be stiff.)

2. Lightly coat cookie sheets with nonstick cooking spray. Drop chilled dough by rounded teaspoons onto cookie sheet.

3. Bake in a 350 degress F oven for 8 to 10 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Sprinkle with powdered sugar. Makes 24 cookies.

*NOTE: To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using.

Nutrition Facts Per Serving:

  • Servings: 24 cookies
  • Calories73
  • Total Fat (g)2
  • Saturated Fat (g)1
  • Cholesterol (mg)6
  • Sodium (mg)38
  • Carbohydrate (g)12
  • Protein (g)1
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:39 PM

Cakey Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Feel free to bake these scrumptious low-carb cookies for your family or next bake sale. Only you will know they are made with secret healthful ingredients and boast only 3 grams of fat per serving.

SERVINGS: about 60 cookies (one serving is one cookie)
CARB GRAMS PER SERVING: 12
1 cup rolled oats
1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 8-ounce container plain low-fat yogurt
2  eggs
1 teaspoon vanilla
2-1/2 cups all-purpose flour
2 cups semisweet chocolate pieces (12 ounces)

1. Place oats in a shallow baking pan. Bake in a 375 degree F oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.

2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.

3. Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool. Makes about 60 cookies. One serving is one cookie.

Nutrition Facts Per Serving:

  • Servings: about 60 cookies (one serving is one cookie)
  • Calories82
  • Total Fat (g)3
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)1
  • Cholesterol (mg)12
  • Sodium (mg)54
  • Carbohydrate (g)12
  • Total Sugar (g)7
  • Fiber (g)1
  • Protein (g)2
  • Calcium (DV%)1
  • Iron (DV%)3
  • Diabetic Exchanges

  • Starch (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:40 PM

Red Velvet Whoopie Pies

Enjoy fun, retro sandwich cookies made with a combination of light whipped dessert topping and light sour cream. For holidays or special occasions, use food coloring to tint the filling.

Red Velvet Whoopie Pies

SERVINGS: about 30 whoopie pies
CARB GRAMS PER SERVING: 12
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup 60% to 70% tub-style vegetable oil spread
2/3 cup packed brown sugar or brown sugar substitute blend* equivalent to 2/3 cup brown sugar
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
1 1-ounce bottle red food coloring
1 teaspoon vanilla
1/2 cup buttermilk or fat-free sour milk** (or 2/3 cup buttermilk if using sugar substitute blend)
1 cup frozen light whipped dessert topping, thawed
1/4 cup light dairy sour cream
  Several drops green or blue food coloring (optional)
2 teaspoons powdered sugar (optional)

1. Preheat oven to 375°F. Line cookie sheets with parchment paper; set aside. In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large bowl, combine vegetable oil spread and brown sugar; beat with an electric mixer on medium speed until light and fluffy. Beat in egg, red food coloring, and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.

3. Using a rounded measuring teaspoon (about 2 level teaspoons), spoon batter on prepared cookie sheets, leaving 1 inch between rounds. Bake for 5 to 7 minutes or until tops are set. Cool cookies 1 minute on cookie sheets. Transfer cookies to wire racks; cool completely.

4. For filling: In a small bowl, stir together 1/4 cup of the dessert topping and the sour cream. Fold in the remaining 3/4 cup dessert topping. If desired, tint with green or blue food coloring.

5. Spread filling on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. If desired, sprinkle tops with powdered sugar.

*Sugar Substitutes: Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 2/3 cup brown sugar. Increase buttermilk to 2/3 cup.
PER RED VELVET OR CHOCOLATE WHOOPIE PIE WITH SUGAR SUBSTITUTE: Same as above, except 75 cal., 66 mg sodium, 10 g carb. Daily Values: 1% calcium.
Exchanges: 0.5 other carb.
Carb Choices: 0.5

**Test Kitchen Tip: To make 1/2 cup sour milk, pour 1-1/2 teaspoons lemon juice or vinegar into a 1-cup glass measure. Add enough fat-free milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using. (For 2/3 cup sour milk, use 2 teaspoons lemon juice or vinegar and enough fat-free milk to make 2/3 cup total liquid.)

Chocolate Whoopie Pies: Prepare as directed above, except omit red food coloring.

Nutrition Facts Per Serving:

  • Servings: about 30 whoopie pies
  • Calories82
  • Total Fat (g)3
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)1
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)1
  • Sodium (mg)65
  • Carbohydrate (g)12
  • Total Sugar (g)5
  • Protein (g)1
  • Calcium (DV%)2
  • Iron (DV%)3
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:41 PM

Butter Rum Oatmeal Cookies

Butter Rum Oatmeal Cookies

Flavorful and fast, these raisin-embellished cookies do not contain eggs and won't blow your meal plan with only 67 calories and 12 grams of carb per serving.

SERVINGS: 24 cookies
CARB GRAMS PER SERVING: 12
   Butter-flavor nonstick cooking spray
6 tablespoons lower-fat stick margarine
1/2 cup packed brown sugar*
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 tablespoon light-color corn syrup
1 teaspoon vanilla
1 teaspoon butter flavoring
1/4 teaspoon rum flavoring
1 cup all-purpose flour
3/4 cup rolled oats
1/4 cup raisins

1. Preheat oven to 375 degrees F. Lightly coat two cookie sheets with nonstick cooking spray; set aside. In a medium bowl, combine margarine, brown sugar, cinnamon, and baking soda; beat with an electric mixer on medium speed until combined. Stir in corn syrup, vanilla, butter flavoring, and rum flavoring.

2. Using a wooden spoon, stir flour into margarine mixture. Stir in oats and raisins. Drop dough by rounded teaspoons, 2 inches apart, on prepared cookie sheets.

3. Bake for 8 to 10 minutes or until lightly browned around edges. Transfer cookies to wire racks; cool. Makes 24 cookies.

*Test Kitchen Tip: We do not recommend sugar substitutes for this recipe.

Nutrition Facts Per Serving:

  • Servings: 24 cookies
  • Calories67
  • Total Fat (g)1
  • Sodium (mg)36
  • Carbohydrate (g)12
  • Protein (g)1
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:42 PM

Peanut Butter Cookies

Peanut Butter Cookies

Need to whip up a last-minute dessert? You won't believe only three simple ingredients go into this easy and delicious low-carb recipe.

SERVINGS: 36 cookies
CARB GRAMS PER SERVING: 7
1 cup sugar
1 cup peanut butter
1  egg
   Sugar

1. Preheat oven to 375 degrees F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.

2. Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.

Nutrition Facts Per Serving:

  • Servings: 36 cookies
  • Calories66
  • Total Fat (g)4
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)2
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)6
  • Sodium (mg)35
  • Carbohydrate (g)7
  • Total Sugar (g)6
  • Protein (g)2
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.).5
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:44 PM

Soft Snickerdoodles

Soft Snickerdoodles

Dried fruit and nuts add taste and nutrition to traditional snickerdoodles. Check out the Test Kitchen Tip and try baking with a sugar substitute to keep calories and carbs low.

CARB GRAMS PER SERVING: 13
1-1/2 cups sugar or sugar substitute-sugar baking blend* equivalent to 1-1/2 cups sugar
3 teaspoons ground cinnamon
1 cup butter, softened
3/4 cup fresh or frozen egg product, thawed
2 teaspoons vanilla
2 cups all-purpose flour
3/4 cup whole wheat flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped peanuts
1 cup dried currants
1 6-ounce package dried cranberries (1 cup)

1. Preheat oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sugar or sugar substitute-sugar baking blend and 1 teaspoon of the cinnamon; set aside.

2. In a large bowl, combine butter and the remaining sugar or sugar substitute-sugar baking blend; beat with an electric mixer on medium speed until combined. Add egg product and vanilla; beat until combined.

3. In a medium bowl, combine all-purpose flour, whole wheat flour, cream of tartar, baking soda, salt, and the remaining 2 teaspoons cinnamon. Add to beaten mixture; beat until well mixed. Stir in the peanuts, currants, and cranberries.

4. Drop by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Sprinkle with cinnamon-sugar mixture.

5. Bake for 7 to 8 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 60 cookies.

Test Kitchen Tip: If using a sugar substitute-sugar baking blend, we recommend Splenda® Sugar Blend for Baking or Equal® Sugar Light. Be sure to use package directions to determine product amount equivalent to 1 1/2 cups sugar.
Nutrition Facts per cookie: 89 cal., 5 g total fat (2 g sat. fat), 9 mg chol., 68 mg sodium, 10 g carbo., 1 dietary fiber, 2 protein.Exchanges: .5 Other Carbohydrates 1 FatCarb Choices: .5

Note:Nutrition facts are based on one cookie.

Nutrition Facts Per Serving:

  • Calories96
  • Total Fat (g)5
  • Saturated Fat (g)2
  • Cholesterol (mg)9
  • Sodium (mg)68
  • Carbohydrate (g)13
  • Fiber (g)1
  • Protein (g)2
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:45 PM

Must-Have Chocolate Chip Cookies

Must-Have Chocolate Chip Cookies

Take ordinary chocolate chip cookies to the next level with peanut butter, raisins, and a touch of cinnamon and vanilla.

CARB GRAMS PER SERVING: 12
1 cup raisins
1/2 cup boiling water
1/2 cup peanut butter
1/4 cup butter, softened
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1/2 cup refrigerated or frozen egg product, thawed
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup all-purpose flour
1-1/4 cups regular rolled oats
1 cup semisweet chocolate pieces or chunks

1. Preheat oven to 350 degrees F. In a small bowl, combine raisins and boiling water; set aside.

2. In a large mixing bowl, combine peanut butter and butter; beat with an electric mixer on medium speed for 30 seconds. Add sugar or sugar substitute, egg product, cinnamon, vanilla, and baking soda. Beat until combined. Add the flour; beat until smooth. Stir in the oats.

3. Drain the raisins; stir raisins and chocolate pieces into oat mixture.

4. Drop dough by rounded teaspoons onto ungreased cookie sheets. Bake about 10 minutes or until lightly browned. Transfer to wire racks; let cool. Makes about 40 cookies.

*Test Kitchen Tip: We recommend Splenda® granular, Sugar Twin®, Sweet 'n Low® packets, or Sweet 'n Low® bulk. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar. Yield if using Sweet 'n Low will be lower (about 35 cookies with Sweet 'n Low).

Nutrition Facts per cookie: 78 cal., 4 g total fat (2 g sat. fat), 3 mg chol., 47 mg sodium, 10 g carbo., 1 dietary fiber, 2 protein.
Exchanges: .5 Other Carbohydrates . 5 Fat
Carb Choices: .5

Nutrition Facts Per Serving:

  • Calories87
  • Total Fat (g)4
  • Saturated Fat (g)2
  • Cholesterol (mg)3
  • Sodium (mg)47
  • Carbohydrate (g)12
  • Fiber (g)1
  • Protein (g)2
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:45 PM

Banana-Oat Cookies

Banana-Oat Cookies

Loaded with fruit and oats, this tasty treat doubles as the perfect on-the-go breakfast, giving you a healthy energy boost to start your day

SERVINGS: about 20 cookies
CARB GRAMS PER SERVING: 19
Banana-Oat Cookies
   Nonstick cooking spray
1 large banana, mashed (1/2 cup)
1/2 cup chunky peanut butter
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
2/3 cup dried cranberries or raisins

1. Preheat oven to 350 degrees F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2. Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.

3. Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely. Makes about 20 cookies.

Make-ahead tip: Store in an airtight container or resealable plastic bag up to 3 days or freeze up to 2 months; thaw before serving.

Nutrition Facts Per Serving:

  • Servings: about 20 cookies
  • Calories113
  • Total Fat (g)4
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)2
  • Polyunsaturated Fat (g)1
  • Sodium (mg)56
  • Carbohydrate (g)19
  • Total Sugar (g)12
  • Fiber (g)2
  • Protein (g)3
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:47 PM

Simple Almond Cookies

Simple Almond Cookies

You can use regular sugar or sugar substitutes for baking, such as Splenda or Equal, in these sweet and elegant low-carb cookies.

CARB GRAMS PER SERVING: 7
   Nonstick cooking spray
2-1/4 cups whole almonds
3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
2  egg whites
1 teaspoon almond extract or vanilla
32  almond slices (2 tablespoons)
2 ounces bittersweet chocolate, melted (optional)

1. Preheat oven to 350 degrees F. Line two large cookie sheets with parchment paper or coat with nonstick cooking spray; set aside. In a food processor, combine whole almonds and sugar; cover and process until finely ground. Add egg whites and almond extract. Cover and process until well mixed.

2. Using a well-rounded measuring teaspoonful of the almond mixture for each cookie, shape into a crescent shape or ball. Place 1 inch apart on prepared cookie sheets. Place an almond slice atop each cookie.

3. Bake for 10 to 12 minutes or just until cookies are starting to brown on the tops. Transfer to wire racks; let cool. If desired, transfer the warm melted chocolate to a resealable plastic bag. Seal bag; cut a small hole in one corner. Drizzle tops of cookies with melted chocolate. Makes 32 cookies.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER COOKIE WITH SUBSTITUTE: same as above, except 70 cal., 4 g carbo. Carb choices: 0.

Note: Nutrition facts are based on one cookie.

Nutrition Facts Per Serving:

  • Calories80
  • Total Fat (g)5
  • Saturated Fat (g)0
  • Cholesterol (mg)0
  • Sodium (mg)4
  • Carbohydrate (g)7
  • Fiber (g)1
  • Protein (g)2
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.).5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:48 PM

Jasmine Tea Cookies

Jasmine Tea Cookies

Curl up with a nice hot cup of tea and enjoy an exquisite cookie with subtle floral hints that are sure to take the stress out of a long day.

CARB GRAMS PER SERVING: 8
1/2 cup cake flour
1/2 cup white whole wheat flour
1 teaspoon loose jasmine tea, crushed
1/4 cup butter, softened
1/4 of an 8-ounce package reduced-fat cream cheese (Neufch¿¿tel), softened
1/2 cup granulated sugar*
1/8 teaspoon salt
1  egg white
1/2 teaspoon vanilla
   Powdered sugar (optional)

1. In a small bowl, stir together cake flour, white whole wheat flour, and jasmine tea; set aside.

2. In a medium bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg white and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. Wrap and chill dough about 4 hours or until easy to handle.

3. Preheat oven to 375 degrees F. Shape dough into 1-inch balls. Place balls 1 inch apart on ungreased cookie sheets.

4. Bake for 10 to 12 minutes or just until edges and bottoms are lightly browned. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks; cool. If desired, sprinkle with powdered sugar. Makes about 24.

*Test Kitchen Tip:We do not recommend using sugar substitute in this recipe.

To Store:Layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 1 day or freeze for up to 1 month.

Nutrition Facts Per Serving:

  • Calories59
  • Total Fat (g)3
  • Saturated Fat (g)2
  • Cholesterol (mg)7
  • Sodium (mg)38
  • Carbohydrate (g)8
  • Fiber (g)0
  • Protein (g)1
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.).5
  • Fat (d.e.).5
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