I need a good cookie recipe for my aunt and uncle who are diabetics. This is for a Christmas tin.?

Answer 1

Peanut Butter Chocolate Chip Cookies
1/4 cup (1/2 stick) margarine, at room temperature
3/4 cup sugar
1/2 cup chunky peanut butter
Dry sugar substitute equal to 1/4 cup sugar (optional)
1/3 cup egg whites
1 teaspoon vanilla
1/4 cup water
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips

Heat oven to 350° F. Cream margarine, sugar, peanut butter and dry sugar substitute (if using) together at medium speed until light and fluffy. Add egg whites, vanilla and water and mix at medium speed for 30 seconds, scraping down bowl before and after adding these ingredients. Stir flour, baking soda, salt and chocolate chips together to blend well (don't break up chips). Add to creamed mixture and mix to blend.

Spray cookie sheets with vegetable cooking spray, or line with aluminum foil. Drop dough by 1 1/2 tablespoonfuls onto cookie sheets. Bake 10 to 12 minutes, or until cookies are lightly browned. Leave on sheets 3 to 4 minutes, then remove cookies to wire rack and cool to room temperature.

Yield: 24 cookies

Answer 2

1

Answer 3

2

Answer 4

I like to use this one because the raisins and dates will keep the cookies moist inside the tin, although because one uses apples, one has to set an expiration date or time during which they will be best. Also this recipe can be adapted to making a cake by adding 2 more eggs, more flour to make a batter, and more liquid sweetner to taste.



Title: Sugarless Apple Cookies
Categories: Diabetic, Cooky/bars, Desserts
Yield: 6 servings

3/4 c Chopped dates All-purpose flour
1/2 c Finely chopped peeled 1 ts Ground cinnamon
Apple 1 ts Baking soda
1/2 c Raisins 1/2 ts Salt, optional
1/2 c Water 2 Eggs
1 c Plus 1 tablespoon 1 ts Liquid sweetener

In a large saucepan, combine dates, apples, raisins and water. Bring
to a boil; simmer for 3 minutes. Remove from the heat; cool. Combine
flour, cinnamon, baking soda, and salt if desired. Stir into apple
mixture and mix well. Combine eggs and sweetener; add to batter. Drop
by tablespoonfuls onto a nonstick baking sheet. Bake at 350 for 10-12
minutes.

Yield: 2 dozen.

Diabetic Exchanges: One serving (prepared without added salt) equals
1/2 starch, 1/2 fruit; also 54 calories, 24 mg sodium, 18 mg
cholesterol, 11 gm carbohydrate, 1 gm protein, 1 gm fat.

Source: Taste of Home August/September 1993

Answer 5

I used a normal cookie recipe, I just used Summer Sweet brand sugar instead of real sugar. (and this butter that my mother in law liked better because it was healthy or something) Summer Sweet is made by Suzann Summer. it was a little hard because its a concentrated synthetic sugar... but I made it work. My mother in law is diabetic so she uses that sugar all the time. Its the only other synthetic sugar that didn't make her sick... like splinda does.

below is a web site that has that sumersweet sugar and other products. It's like the next best thing to sugar....

good luck, and have fun baking!

Answer 6

Unfortunately white flour is as bad for diabetics as sugar. Maybe you could try one of the oatmeal recipes and use the Splenda as a sugar substitute.
Make the main ingredients oatmeal and walnuts and minimize the white flour.
If you are successful, maybe you could sell them to a local market. I know lots of older people who love their treats but need to avoid certain foods.

Answer 7

Actually you can use any recipes you like just substitute Splenda in place of sugar. It is available in the grocery stores and comes in a large bag just like sugar and has a substitute for sugar guide for measuring right on the bag.
It is safe for diabetic and contains no sachrin.

Answer 8

Sugar Free Rugelach

INGREDIENTS
1 cup margarine
8 ounces cream cheese, softened
2 3/4 cups all-purpose flour
2 teaspoons vanilla extract
1 cup chopped raisins
1 cup chopped walnuts
2 tablespoons ground cinnamon
1 cup apricot spreadable fruit
DIRECTIONS
Cream together the margarine and cream cheese in the bowl of an electric mixer. Blend in the vanilla. Mix in the flour. Chill the dough.
To make the Filling: Mix together the chopped raisins, chopped walnuts, and cinnamon. If you have a food processor, place the whole walnuts and raisins into the bowl, sprinkle with the cinnamon, and chop them together by processing in short pulses.
Divide the dough into 4 equal portions. Roll out each portion into a 10 - 12 inch circle 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of preserves (approximately 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped nut-raisin-cinnamon mixture.
Cut each circle into 16 wedges using a pastry cutter or a pizza cutter. Roll each wedge from base to point. Place point down on a lightly greased or parchment lined baking sheets.
Bake for 15-17 minutes at 375 degrees F (or until golden). Remove to racks to cool.

Healthy Banana Cookies

INGREDIENTS
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
Bake for 20 minutes in the preheated oven, or until lightly brown.

Sugarless Bars

INGREDIENTS
1/2 cup pitted dates
1/2 cup pitted prunes
1/2 cup chopped raisins
1 cup water
1/2 cup margarine
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS
Cut dates and prunes into small pieces. Boil dates, prunes, raisins, and water for 5 minutes. Add margarine. Mix and set aside to cool.
Preheat oven to 350 degrees F (180 degrees C).
Mix the eggs, vanilla and nuts. Add to the fruit mixture. Sift the flour, baking soda and salt and add to the fruit mixture. (If you want a spicy bar add 1/2 tsp. Cinnamon and 1/4 tsp. Nutmeg to the flour.)
Spread in 7 x 11 inch pan and bake for 25-30 minutes.

Chocolate Chip Cookies for Special Diets

INGREDIENTS
1/2 cup butter, softened
3/4 cup granulated artificial sweetener
2 tablespoons water
1/2 teaspoon vanilla extract
1 egg, beaten
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

Answer 9

go to allrecipes.com!

Answer 10

http://www.diabetic-recipes.com

http://www.recipesource.com/desserts/cookies/diabetic/00/rec0027.html

http://diabeticgourmet.com/recipes/Holidays_and_Special_Occasions/Christmas/

http://www.fabulousfoods.com/features/diabetic/holidaycookies.html