Diabetic Peanut Clusters

1/3 cup peanut butter
1 tablespoon honey
1/4 cup peanuts (dry roasted)
1/2 cup raisins
1 tablespoon cocoa powder
1 packet artificial sweetener
1/4 cup wheat bud cereal (Grape Nuts brand)

Melt the honey and peanut butter together on stove. Remove from heat to stir in the remaining ingredients except for the Grape Nuts cereal. Roll rounded teaspoonfuls of the mixture into the cereal to form clusters. Chill before serving. Makes about 12 cookies. Dietary exchange – 1 fruit, 1 fat.

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Oatmeal Applesauce Diabetic Cookies

1/2 cup flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 cup oatmeal
1/2 cup raisins
1/2 cup unsweetened applesauce
1/4 cup cooking oil
1 egg
1 teaspoon vanilla extract

Mix the flour, baking soda, cinnamon, salt, ground nutmeg, ground allspice, oatmeal and the raisins. Add in the applesauce, oil, egg and vanilla extract. Mix to moisten and drop onto greased cookie sheet. Bake 12 minutes at 375 degrees F.

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Diabetic Pumpkin Bars

1 1/4 cup flour
1/2 cup margarine
3/4 cup granulated sugar substitute
3 eggs
1 1/4 teaspoon baking powder
1 (16 ounce) can pumpkin
2 teaspoon ground cinnamon
1/2 cup raisins

Cream together the flour, shortening and granulated sugar substitute together. Add pumpkng, eggs and baking powder. Stir until smooth. Add raisins. Bake at 350 degrees F for 40-50 minutes. Sprinkle with a topping of chopped nuts, for an extra crunch.

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Diabetic Lemon Coconut Cookies

1 stick margarine
1 egg
1/2 teaspoon salt
2 tablespoon your choice of sweetener
2 tablespoon bottled lemon juice
1 cup coconut
1 1/2 cup flour
1/2 teaspoon baking soda
1 teaspoon baking powder

Mix the stick of margarine and egg. Add in the salt,baking soda, baking powder, sweetener, lemon juice, flour and coconut, mixing well. Mix thoroughly and drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F for 18 – 20 minutes. Exchange is 3 cookies exchanges for 1 bread.

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Diabetic Oatmeal Fruit Drop Cookies

1/2 cup margarine
1 tablespoon vanilla extract
1/4 cup white flour
1/2 tablespoon salt
1/2 cup dried fruit (diced)
1 cup quick uncooked oatmeal
2 eggs
1/4 cup whole wheat flour
1/2 tablespoon baking powder
1/2 cup granulated sugar equivalent
1/2 cup chopped walnuts

Melt margarine, then beat in eggs and vanilla extract. Sift together white and wheat flours plus the baking powder. Add the fruit, nuts, sugar and the uncooked oatmeal. Stir everything together until well blended. Drop by teaspoonfuls onto greased baking sheets. Bake at 350 degrees F for about 12 – 15 minutes.

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Diabetic Orange Raisin Clusters

1/3 cup vegetable oil
1/4 cup sugar
1 egg
2 cup whole wheat flour
2 1/2 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon cloves (ground)
1/3 cup frozen orange juice concentrate
1/4 cup honey
1 cup raisins
1 cup uncooked oats
1/4 cup sunflower seeds

Combine oil and sugar. Beat well. Add egg. Stir in flour, baking powder, cinnamon, baking soda, cloves, orange juice and honey. Bake at 350 degrees F until slightly golden browned.

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Oatmeal Raisin Cookies (Diabetic)

1/2 cup margarine
1 egg
3/4 cup flour
1 cup oatmeal
1/4 teaspoon salt
1/2 teaspoon soda
1 1/4 teaspoon liquid sweetener
1 teaspoon vanilla extract
1/4 cup raisins
5 tablespoon orange juice concentrate

Mix together all the ingredients, then drop by teaspoonful onto ungreased cookie sheets. Flatten before baking. Bake at 350 degrees F for 15-20 minutes. Makes about 40. Dietary exchange: 2 cookies = 1/2 bread exchange.

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Diabetic Pumpkin Cookies

1 cup shortening
1 egg
2 cup flour
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 cup cooked pumpkin
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup raisins
1/2 cup nuts (chopped)

Soak the cup of raisins in water for several minutes, drain and set aside. Cream the shortening until fluffy. Add the egg, pumpkin and vanilla extract. Beat well. Mix all the dry ingredients together in a separate bowl and then add to creamed mixture. Mix well. Add the nuts and raisins. Drop by spoonfuls on to greased baking sheets, pressing with a fork. Bake at 350 F for 10-11 minutes. Makes 3 to 4 dozen.

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Diabetic Raisin Cookies

1/4 cup nonfat dry milk
1/4 cup ice water
1/2 cup raisins
1/2 cup margarine
1/2 cup brown sugar equivalent
1 egg
1 teaspoon vanilla extract
1 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup oats (rolled type)

Whip the powdered nonfat milk with the water until stiff peaks begin to form about, should take several minutes. Boil raisins in water for 2 minutes, drain. Combine margarine, brown sugar equivalent, egg and vanilla extract. Beat for about 60 seconds on a medium speed. Stir mixture into the dry ingredients and raisin liquid. Beat for about 2 minutes. Fold in raisins and rolled oats, then fold in the whipped milk. Drop by teaspoonful about 2″ apart onto non-greased cookie sheet. Bake at 375 degrees F for 15 – 20 minutes.

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