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*~ Diabetic Friendly Cookies ~*

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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
Replies (11-15):
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:49 PM

Barley-Oat Chocolate Chip Cookies

Barley-Oat Chocolate Chip Cookies

Including more whole grains in your diet never tasted so good, plus you can keep carbs and calories even lower by using a sugar substitute in this recipe.

SERVINGS: about 48 cookies
CARB GRAMS PER SERVING: 11
2  eggs or 1/2 cup refrigerated or frozen egg product, thawed
1 cup sugar or sugar substitute blend* equivalent to 1 cup sugar
3/4 cup cooking oil
1 teaspoon vanilla
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 tablespoons nonfat dry milk powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup miniature semisweet chocolate pieces
1/2 cup chopped walnuts
1/4 cup unsweetened shredded coconut (optional)

1. Preheat oven to 375 degrees F. In a medium bowl, beat eggs lightly with a fork; stir in sugar, oil, and vanilla. Set aside.

2. In a large bowl, stir together whole wheat flour, oats, barley flour, oat bran, wheat bran, dry milk powder, baking powder, and baking soda.

3. Add egg mixture to flour mixture; stir with a wooden spoon until combined. Stir in chocolate pieces, walnuts, and, if desired, coconut.

4. 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 lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.

*Sugar Substitute: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 1 cup sugar.
PER COOKIE WITH SUBSTITUTE: same as above, except 87 cal., 9 g carbo. Exchanges: 0.5 other carbo. Carb choices: 0.5

Nutrition Facts Per Serving:

  • Servings: about 48 cookies
  • Calories94
  • Total Fat (g)5
  • Saturated Fat (g)1
  • Cholesterol (mg)9
  • Sodium (mg)19
  • Carbohydrate (g)11
  • Fiber (g)1
  • Protein (g)2
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:49 PM

Lunch Box Oatmeal Cookies

Lunch Box Oatmeal Cookies

No-fuss and loaded with flavor, try these all-time favorite cookies for a low-carb snack between meals.

SERVINGS: about 40 cookies
CARB GRAMS PER SERVING: 9
1/2 cup butter or margarine, softened
1/2 cup reduced-fat peanut butter
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/2 teaspoon baking soda
2  egg whites
1/2 teaspoon vanilla
1 cup all-purpose flour
1 cup quick-cooking rolled oats

1. In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed about 30 seconds or until combined.

2. Add granulated sugar, brown sugar, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg whites and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in oats.

3. Drop dough by rounded teaspoons 2 inches apart on ungreased cookie sheets. Bake in a 375 degree F oven for 7 to 8 minutes or until edges are golden. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Makes about 40 cookies.

Nutrition Facts Per Serving:

  • Servings: about 40 cookies
  • Calories76
  • Total Fat (g)4
  • Saturated Fat (g)2
  • Cholesterol (mg)7
  • Sodium (mg)69
  • Carbohydrate (g)9
  • Fiber (g)1
  • Protein (g)2
  • Vitamin A (DV%)0
  • Vitamin C (DV%)0
  • Calcium (DV%)1
  • Iron (DV%)2
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.).5
  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 4:51 PM

Chocolate Chunk Cherry Cookies

Chocolate Chunk Cherry Cookies

White and dark chocolates are featured in a dazzling confection that is surprisingly low in calories. And with only 14 grams of carb, it won't blow your meal plan.

SERVINGS: about 28 cookies
CARB GRAMS PER SERVING: 14
1/4 cup tub-style 60 percent to 70 percent vegetable oil spread
1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
1/3 cup granulated sugar or sugar substitute blend* equivalent to 1/3 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flax seed meal
4 ounces dark chocolate, chopped
2 ounces white baking chocolate, chopped
1/2 cup dried tart cherries, coarsely chopped

1. Preheat oven to 350 degrees F. In a large bowl, beat vegetable oil spread with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well mixed, scraping side of bowl occasionally. Beat in egg, cocoa powder, and vanilla until combined. Beat in flour. Using a wooden spoon, stir in rolled oats and flax seed meal. Stir in 3 ounces of the dark chocolate, 2 tablespoons of the white chocolate, and 1/3 cup of the cherries.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Top with remaining dark chocolate, white chocolate, and cherries. Bake for 8 to 10 minutes or until edges are set. Let cookies cool on cookie sheets for 1 minute. Transfer cookies to wire racks; let cool. Makes about 28 cookies.

*SUGAR SUBSTITUTES: Choose from Sugar Twin® Granulated Brown or Sweet 'N Low® Brown to substitute for the brown sugar. Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1/3 cup brown sugar or granulated sugar.
PER SERVING WITH SUBSTITUTE: Same as above, except 70 cal., 10 g carb.
EXCHANGES: 0.5 other carb.
Carb Choices: 0.5.

To Store: Layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 5 days or freeze for up to 1 month.

Nutrition Facts Per Serving:

  • Servings: about 28 cookies
  • Calories84
  • Total Fat (g)4
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)1
  • Sodium (mg)53
  • Carbohydrate (g)14
  • Total Sugar (g)9
  • Fiber (g)1
  • Protein (g)1
  • Calcium (DV%)1
  • Iron (DV%)4
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1
  • Fat (d.e.).5
dntbgmeb4cofe
by on May. 1, 2011 at 10:29 PM

Apple Cookies

"Reminiscent of hermit cookies, these soft spicy cookies are bursting with fresh apple flavor."

Ingredients

3/4 cup butter, softened 
1 cup SPLENDA® No Calorie Sweetener, Granulated 
2 teaspoons freshly grated lemon peel 
2 teaspoons molasses 
2 large eggs 
1/2 cup unsweetened applesauce 
1/3 cup apple juice concentrate 
1-3/4 cups all-purpose flour 
2/3 cup old-fashioned oats 
1 teaspoon baking soda 
1-1/2 teaspoons ground cinnamon 
1/8 teaspoon ground nutmeg 
1 cup diced fresh apples 
1/2 cup raisins
 
Directions
1. Preheat oven to 325 degrees F. Lightly spray cookie sheets with vegetable cooking spray.

2. Beat butter, SPLENDA® Granulated Sweetener, lemon peel and molasses on high speed with an electric mixer 1 minute. Add eggs, one at a time, beating just until yellow disappears after each addition.

3. Combine applesauce and apple juice concentrate; set aside.

4. Combine flour, oats, soda, cinnamon, and nutmeg. Gradually add to butter mixture alternately with applesauce mixture, beginning and ending with flour mixture, beating at low speed until blended after each addition. Stir in apples and raisins.

5. Drop by tablespoonfuls, 1-1/2 inches apart, onto prepared baking sheets.

6. Bake 10 to 12 minutes. Cool on wire racks.

Note: Serving Size: 1 cookie
Exchanges per Serving: 1 Starch, 1 Fat.

Nutrition Info
Servings Per Recipe: 30
Amount Per Serving
Calories: 100
Calories from Fat: 45
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 25mg
Sodium: 95mg
Total Carbs: 12g
Dietary Fiber: 1g
Sugars: 4g
Protein: 2g


dntbgmeb4cofe
by on May. 1, 2011 at 10:29 PM

Chocolate Chip Cookies

Ingredients

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine
1/2 cup SPLENDA® Sugar Blend
1/2 cup firmly packed light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12oz) package semi-sweet chocolate morsels

Directions

1. Preheat oven to 375 degrees F. 
2. Combine flour, baking soda, and salt in a small bowl. Set aside. 
3. Beat butter, SPLENDA® Sugar Blend for Baking, brown sugar, and vanilla at medium speed with an electric mixer until blended. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Gradually add flour mixture, beating until blended. Stir in chocolate morsels. 
4. Spoon rounded tablespoons of cookie dough onto ungreased baking sheets. 
5. Bake cookies 9 to 11 minutes or until lightly browned. Remove from oven and cool on a wire rack.
Note: Exchanges per Serving: 1 Starch, 1-1/2 Fats

Nutrition Info
Servings Per Recipe: 36
Amount Per Serving
Calories: 150
Calories from Fat: 70
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 160mg
Total Carbs: 18g
Dietary Fiber: 1g
Sugars: 11g
Protein: 2g

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