Sugar Free Cookie Recipes(diabetes friendly)?

Question

Every one i have found so far is either dry, nasty tasting or they say sugar free using something like Splenda then they have you add brown sugar. I have wasted alot of money and time trying to find just 1 recipe..Help Please

Answer 1

http://www.diabetic-recipes.com/cat_cookies.htm
try some of these recipies.
i find that if mixed and baked just right, they are all wonderful.

Answer 2

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Answer 3

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Answer 4

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Answer 5

I am also Diabetic, here are a few that I make and they are pretty darn tasty as well, you dont feel cheated.

Chocolate Cookies

1/4 cup shortening
3 tablespoons granulated artificial sweetener
1 egg
1/2 teaspoon vanilla extract
2 tablespoons skim milk
1 1/4 cups cake flour
1 (1 ounce) square unsweetened chocolate, melted


Cream shortening. Add sugar replacement, egg, vanilla and milk and blend well.
Add half the flour, mix well and stir in chocolate and the rest of the flour.
With cookie press, press onto an ungreased cookie sheet. Use hands and make small ball if you do not have press. Putting flour on your hands, this keeps dough from sticking. Press down with fingers on top of each cookie.
Bake at 350 degrees for 20 minutes or until done, everyones oven is different.

Coconut Rolled Cookies

1 cup butter
1 cup white sugar
1 tablespoon milk
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 cup finely chopped red and green candied cherries
1/2 cup chopped pecans
1 cup flaked coconut



In mixing bowl beat butter or margarine until softened. Add the sugar and beat until fluffy. Add the milk and vanilla and mix well.
Add the flour and beat until well mixed. Stir in the cherries and pecans.
Shape into three 7-inch long rolls. Roll in the coconut to coat.
Wrap in plastic wrap and chill for several hours or overnight.
Preheat oven to 375 degrees F.
Cut rolls into 1/4-inch slices and place on an ungreased cookie sheet. Bake about 12 minutes or until done. Remove to a wire rack and cool

Oatmeal Cookies

INGREDIENTS:
1 1/2 cups rolled oats
2/3 cup butter, melted
4 egg whites
1 cup granulated artificial sweetener
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup chopped walnuts

Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Stir together the oatmeal and margarine. Blend in the egg whites and sweetener. Stir together the flour, salt and baking powder; add to the mixture alternately with the milk and vanilla; stirring between additions. Finally, stir in the raisins and walnuts.
Drop by teaspoonfuls 1 to 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven.

Answer 6

Low Fat Cookie Dough

3 cups plus flour, unbleached
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon baking soda
2/3 cup maple syrup
1/3 cup apple sauce
1/2 cup brown sugar
4 tablespoon soy milk

Mix 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt. Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients. Continue to add flour 1/4 cup at a time until dough is no longer sticky. Knead dough by hand adding a couple of tablespoons of flour at a time if dough becomes sticky.

Dough can now be rolled and shaped as per need.

Typical baking time is 10 minutes in a 325F oven.

This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough. Corn syrup will work in place of the maple syrup. Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie. Sugar can be adjusted up or down as desired.

Basic Fatfree Cookie Dough and Variations

Makes 56

Blended Ingredients:
8 oz. medium-firm tofu
1/2 c. corn syrup (or you can use a rice or fruit concentrate syrup)
1 and 1/2 c. granulated unbleached or white beet sugar
1 T. vanilla or other extract

Dry Ingredients:
3 c. pastry flour (white or wholewheat)
1 c. oat flour (blend oats in a DRY blender ), brown rice flour or other low-gluten flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
Additional Ingredients:
1/2 c. cold water mixed with 2 T. plus 2 tsp. powdered egg replacer

For rolling the cookies in: 1/2 c. sugar, Sucanat or cinnamon-sugar

Preheat the oven to 350 degrees F.

Combine the Blended Ingredients in a blender or food processor until smooth. Whisk the Dry Ingredients together in a medium bowl. In a medium bowl, beat the water and egg replacer with an electric or rotary beater until like softly-mounded beaten egg whites. Add the tofu mixture to the egg replacer mixture and stir well. Add this to the flour mixture and mix thoroughly.

Drop rounded teaspoons of the dough into the 1/2 c. sugar and shape them into balls with your hands. Place the balls on the prepared cookie sheets (you will need four, or do two batches of two pans each). Place the balls well apart and do not press down. Bake in the top half of the oven for 12 minutes. Cool the cookies on racks. if not eaten the same day, they should be frozen.

***VARIATIONS***

FUDGE CHEWS: Instead of the oat flour, use 1 c. unsweetened cocoa powder. Use vanilla.

GINGER CRINKLES: Use 1/2 c. dark molasses instead of corn syrup. Omit vanilla or other extract. Add 1 T. powdered ginger, 1 tsp. cinnamon, and 1/2 tsp. ground cloves. You could also add some chopped candied ginger, if you wish.

ANISE COOKIES: Use 1 T. lemon extract instead of vanilla and add 1 T. ground anise seeds. Use a light sugar.

JAM THUMBPRINTS: Use white flour and a light sugar. Use 2 tsp. vanilla and 1 tsp. coconut extract. After the cookies are baked, make a thumbprint indentation in each one and fill each with 1/4 tsp. thick jam, jelly marmalade or lemon curd (you'll need about 5 T. in all).

OATMEAL CHEWS: Use 2 c. whole wheat pastry flour and 2 c. rolled oats for ALL
of the flour. You can use molasses instead of corn syrup, if you wish, or use Sucanat or brown sugar. Add 1 tsp. cinnamon. If you wish, add 1 c. chopped raisins or other dried fruit.

Answer 7

Shocking New Diabetes Research Revealed - http://Diabetes.neatprim.com

Answer 8

Doctors Reverse Diabetes Without Drugs : http://Help.DiabetesGoGo.com

Answer 9

cool n easy pie:

2/3 cup boiling water
1 pkg. (4-serving size) sugar free JELL-O Brand Strawberry Flavor Gelatin( i use different flavors)
Ice cubes
1/2 cup cold water
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 50/50 Pie Crust (6 oz.) or other sugar free crust
(not regular pie crust the gram cracker kind)
STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
SPOON into crust.
REFRIGERATE at least 4 hours or overnight until firm. Store leftover pie in refrigerator.

Peanut Butter-Scotch Cookies)
2 cups self-rising flour
1 cup sugar
3 medium eggs
1 cup milk
1 & 1/2 pints peanut butter (smooth or crunchy)
1/2 cup dark raisins (optional)
1/2 cup english walnut pieces (optional)
1 cup butterscotch morsels
1/2 to 2/3 cup water (mixture can be crumbly if not enough water is added).
Preheat oven to 300*
In large mixing bowl, mix all ingredients together thoroughly.
Roll into small balls (about 1 to 2 inches thick). Place on lightly greased cookie sheet.
Press cookie dough lightly with fingers.
Bake at 300* (about 5 to 10 minutes) or till top of cookie is medium-golden brown.
Watch cookies closely while baking... they're done quick!