Diabetic Cookie Recipes

Sugarless Heart Cookies

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When it comes to sugarless cookies, there are plenty of recipes out there. But finding a sugarless cookie recipe that is also heart-healthy can be a bit more challenging. This sugarless heart cookie recipe is perfect for those looking for a healthier cookie option that doesn’t sacrifice taste. These cookies are made with whole wheat flour, oat bran, and flaxseed meal for a nutrient-rich cookie that is also low in calories and fat. And because they are sugarless, they are perfect for those with diabetes or those looking to cut down on sugar.

3/4 cup margarine — softened
1 package mixed fruit sugar-free gelatin
egg substitute equivalent to 1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder

In a mixing bowl, cream margarine and gelatin. Beat in egg substitute and vanilla. Add flour and baking powder; mix well. Chill for 1 hour. Roll out on a lightly floured board to 1/4″ thickness. Cut with a 1-1/4″ cookie cutter. Place on ungreased baking sheets. bake at 400 degrees for 6-7 minutes or until bottoms are lightly browned and cookies are set. Cool on wire racks. Yield: 6 dozen.

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Whole Wheat-Honey Cookies

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1/2 cup packed brown sugar
1/2 cup butter or margarine (softened)
1/2 cup honey
1/2 teaspoon vanilla
1 egg
2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Heat oven to 375º. Beat brown sugar, butter, honey, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2″ apart onto ungreased cookie sheet. Bake 9 – 11 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

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Whole Wheat-Fruit Drops

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3/4 cup packed brown sugar
1/2 cup plain yogurt
1/4 cup butter or margarine (softened)
1 tablespoon orange zest
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 6 oz package diced dried fruits and raisins

Heat oven to 375º. Beat brown sugar, yogurt, butter, orange peel, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder. Stir in dried fruits. Drop dough by rounded tablespoonfuls about 2″ apart onto ungreased cookie sheet. Bake 11 – 13 minutes or until light brown. Remove from cookie sheet to wire rack.

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Whole Wheat Rounds

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1 cup butter or margarine (softened)
1 cup powdered sugar
2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
Powdered sugar

Heat oven to 375º. Beat butter, 1 cup powdered sugar and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flours and salt. Drop dough by rounded tablespoonfuls about 2″ apart onto ungreased cookie sheet. Bake 12 – 15 minutes or until almost no indentation remains when touched in center. Cool 1 – 2 minutes; remove from cookie sheet to wire rack. Cool completely. Sprinkle lightly with additional powdered sugar.

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Sugarless Bars

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3 bananas, mashed
2 eggs
1/3 cup Saffola
1 cup buttermilk
1 cup flour
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon soda
2 cup old-fashioned rolled oats
1 teaspoon vanilla extract
1 cup chopped dates
1/2 cup chopped nuts

Combine flour, and spices, mixing well; set aside. Cream bananas, eggs, saffola, buttermilk, and vanilla, blending well. Add dry ingredients, then add dates, nuts and oats. Pout into greased 9×13″ baking pan. Bake in 325 degrees F oven for about 20-30 minutes or until done.

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Low-Calorie Brownies

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2 cup fine graham cracker crumbs, (28 crackers)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup skim milk
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate pieces (melted)
1/2 cup chopped nuts
1 tablespoon sifted powdered sugar

Combine crumbs, cinnamon and salt. Stir in milk and vanilla, mixing well. Add chocolate and nuts, blending thoroughly. Turn into lightly greased 9 inch pan. Bake in 350 degree F preheated oven for 15 – 20 minutes, or just until done. Place on wire rack to cool. Slice into 40 pieces, optionally sprinkle powdered sugar over top. Approximately 45 calories each.

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Fruit And Spice Cookies

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2 cups dates
1 1/2 cups raisins
3 eggs (or 1/2 carton of Eggbeaters)
2 1/2 cups flour
1/2 pound margarine
1/4 cup sugar
1/4 cup sugar substitute + 2 heaping teaspoon more sugar substitute
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/2 cup quick cooking oatmeal
1/3 cup oil
1/4 teaspoon ground cloves
1 1/2 teaspoon ground cinnamon
2 teaspoon soda
2 teaspoon Vanilla extract
1 teaspoon ground Nutmeg

Mix together dates, raisins. Then add eggs. Let soak. Mix like pie crust, flour, margarine, sugar, sugar substitute. Use generous measures for spices.

Mix remainng ingredients together until well blended. Add fruit and egg mixture, then blend. May also add 1/2 cup to 1 cup crushed, undrained pineapple, optional. Drop from spoon on lightly greased cookie sheet. Bake at 375 degrees F for 9-11 minutes. Makes about 60 cookies.

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Applesauce Bran Squares

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1 cup all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 cup margarine (should be at room temp)
2 lg. egg whites (should be at room temp)
1 teaspoon vanilla
Liquid sweetener equal to about a 1/2 cup sugar
2/3 cup bran
1/2 cup rolled oats
2 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup chopped nuts
1 cup unsweetened applesauce

Place dry ingredients in mixer bowl and mix at low speed for 1 minute. Add margarine, egg whites, vanilla, sugar substitute, nuts, and applesauce to the flour mixture, mixing on medium speed for 1 minute or until blended. Spread evenly in a 9 x 13″ cake pan which has been greased with margarine. Bake at 375 degrees F for 25 – 30 minutes or until browned and it starts to pull away from the sides of pan. Slice and serve warm.

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Sugarless Orange Cookies

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1 egg
1/2 cup margarine, softened
1/2 cup orange juice
1 teaspoon grated orange rind
2 cup flour
2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped pecans
1/2 cup raisins

Blend together the margarine and egg in a mixing bowl. Add in the orange juice and orange zest, mixing well. Add in dry ingredients, stir until smooth. Stir in the nuts and raisins. Drop dough by spoonfuls about 2″ apart on ungreased baking sheets. Bake at 375 degrees for 15 minutes or until brown. Makes around 2 dozen

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Dried Fruit Cookies

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1/3 cup oil (preferrably peanut oil)
2-3 large bananas (mashed)
1 teaspoon vanilla extract
1/8 tsp Salt
1 ½ cup Rolled oats
1/2 cup Oat Bran (finely cut)
1 ½ cup mixed dried fruits (chopped)
½ – ¾ cup nuts (chopped)

Mix the oil with the mashed bananas. Then add vanilla extract and the salt. Stir in the rolled oats, nuts, oat bran and chopped mixed dried fruits. Drop dough by rounded tablespoonfuls onto greased baking sheets. Flatten cookies slightly before baking. Bake at 350 F for 20 – 26 minutes or til edges are lightly brown. Cool cookies on a wire rack. Store in airtight containers, in the refrigerator. Makes a little less than 3 dozen cookies.

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