We all know that being a diabetic is very difficult but it should not stop you from enjoying some of the things you used to enjoy back then. Since you love sweets, you will be very happy to know that you are not to break up with your love for sweets forever because there are still some sweets that you can eat, but they should be sugar free. For example, we have diabetic cookie recipes that you will definitely enjoy.

If you are looking for a diabetic cookie recipe, there are a lot of diabetic cookie recipes that you can find in books and over the Internet. The best thing about it is that if you don’t know how to bake yet you have an oven that is waiting to be used in your kitchen for months or even years now, you can put it into good use because there are diabetic cookie recipes that are very easy to follow. Whether you choose to follow instructions from a book or over the Internet, you can whip up some great cookies in a couple of minutes with very easy instructions that beginners can easily keep up with.

These diabetic cookie recipes have delighted not only the bellies of diabetics but even non-diabetics themselves. This is because a diabetic cookie recipe is very healthy because it doesn’t contain too much sugar. They say that prevention is cure and if you want to live a healthier life yet you are craving for something sweet, it is suggested that you make your own cookies through these diabetic cookie recipes.

Aside from this, these diabetic cookie recipes come in different formulas which simply means that there are some recipes that will allow you to add more flavors while there are some recipes that are more basic. However, if you want to personalize it, you can do so and you can make these diabetic cookie recipes as a reference or a guide.

So, if you have a family member or a friend who’s coming over for dinner and who’s diabetic, why don’t you extend to him or her a friendly gesture by whipping out dessert that he or she can enjoy and maybe letting him or her have that diabetic cookie recipe? It would be great and he or she will definitely appreciate it. What are you waiting for? It’s time that you bake some delicious and healthy cookies!

Did you know that even if you are diabetic, you can still have those sweets and treats? Good thing there are diabetic cookie recipes which you can easily follow to answer your sweet cravings. Many people who have diabetic found these recipes very tasteful that they you won’t think that they are actually made just for diabetic patients!

Diabetic cookie recipes are readily available in recipe books and even through the net. There are tons of articles and recipes in the net today which you can easily use if you want to bake some diabetic cookies. There are also lots of books for diabetic cookie recipes which you can fin din your local bookstore and library. Below are some of the most tasteful diabetic cookie recipes ever! You will surely love every bite you will take on the cookie you will bake from these recipes.

Ingredients:
1/4 cup Margarine, (1 stick)
1/2 cup Sugar
Dry sugar substitute equal to equal
(optional)
1/4 cup Egg, (whites)
1/2 tsp Vanilla
1/2 tsp Black Walnut flavoring
1/4 cup Water
2 cup All-purpose flour
1/3 cup Black Walnuts (chopped)
1 tsp Dry buttermilk
1/2 tsp Baking soda
Pinch of Salt

Preparation:
Slightly cream margarine, sugar and dry sugar and make sure to substitute together at medium speed until lightly and creamy. Gradually add egg whites, flavoring and water,
and mix at medium speed for 30 seconds, don’t forget to scrape the bowl and after adding egg whites, flavorings and water. Stir flour, nuts, dry buttermilk, baking soda and salt together to blend well on the mixture, and then add to creamy mixture. Mix at medium speed to blend. Drop dough by 1 ½ tablespoonful onto greased cookie sheets. Press each cookie down to ½ thick with the back of a tablespoon. Make sure to dip in cold water the spoon. Bake at 350 for 12 to 14 minutes, or until cookies are browned on the bottom.

As I mentioned before, there are tons of diabetic cookie recipes around the net today. You can even get them for free in some magazines. If you want you can also get these recipes straight from those diabetic recipe books you usually see in your local bookstore.

But it is important that you consult your doctor or your dietician first before you start baking these diabetic cookie recipes. Tal to them about this matter and know whether these recipes will not cause further problems to your health.

Ingredients:

• 1 cup flour
• ½ tsp cinnamon
• 1/2 tsp soda
• 1/4 tsp allspice
• 1 cup quick rolled oats
• 1/2 cup raisins
• 1/2 cup unsweetened applesauce
• 2 eggs, slightly beaten
• 1/4 cup shortening
• 1 tsp vanilla

Optional: 1/4 tsp. vanilla flavoring

Preparation: Mix moist ingredients and dry ingredients together for one minute. Drop one tsp size ball on greased baking sheet
Bake at 350 degrees for 8 to 10 minutes.

Yield: 1 1/2 dozen.

Welcome to Diabetic Cookie Recipes!

On this site, you will find the diabetic cookie recipes that are most sought after. After trying out quite a few recipes that I found on the internet, these are my absolute favorites. Now you can enjoy a nice cup of coffee with a cookie every once in a while without feeling bad about it nor raising your blood sugar levels.
1. Diabetic Chocolate Chip Cookie Recipe: The all-time American favorite

• 1/4 c. margarine
• 1 tbsp. granulated fructose
• 1 pc. egg
• 1 tsp. vanilla extract
• 3/4 c. flour
• 1/4 tsp. salt
• 1/2 c. mini semi-sweet chocolate chips

Cream together margarine and fructose. Beat egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Add the chocolate chips and continue stirring. Drop a teaspoonsful onto a lightly greased cookie sheet that’s about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies.

2. Diabetic Fruit Cookie Recipe

• 1 c. flour
• 1 tsp. baking soda
• 1 c. water
• 1 c. dates, chopped
• 1/2 c. apples, peeled & chopped
• 3/4 c. raisins
• 1/2 c. margarine
• 1 c. quick oats
• 2 eggs, beaten (or eggbeaters)
• 1 tsp. vanilla
• 1 c. pecans, chopped

Sift flour and soda and set aside. Cook water, dates, apple and raisins; bring to a boil. Simmer for 3 minutes. Remove from heat and add the margarine then stir. Cool mixture and then add eggs, oatmeal and the dry ingredients; add the vanilla and nuts. Cover and refrigerate overnight. Drop on cookie sheets 2 inches apart. Bake in 350 degree oven for about 24 minutes. Store in the refrigerator with an air tight container. If desired, you may also add 1 tsp. cinnamon to dry ingredients.

3. Chocolate and Vanilla Cookie Recipe

• 3 (1 ounce) squares semisweet chocolate
• 1 cup unsalted butter, softened
• 1 cup SPLENDA® Sugar Blend
• 2 large eggs
• 2 teaspoons vanilla extract
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Beat butter at medium speed with an electric mixer in a large mixing bowl until creamy. Gradually add SPLENDA® Sugar Blend, beating well. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

Melt chocolate in a 1-cup glass measuring cup at HIGH in a microwave oven for 1 to 1 1/2 minutes or until melted, stirring twice. Set aside.

Combine flour, baking powder, and salt in a separate mixing bowl. Gradually add flour mixture to SPLENDA® Sugar Blend mixture, beating until blended.

Do not over beat. Divide dough into half. Stir melted chocolate into half of mixture. Place dough on a lightly floured work surface.

For Checker Board Cookies: Shape chocolate dough into 2 rectangular logs approximately 1-inch in diameter. Repeat procedure with vanilla dough. Cut each log lengthwise into quarters. Reassemble logs, alternating chocolate and vanilla to form a checkerboard pattern. Proceed as directed below.

For Pinwheel Cookies: Roll chocolate dough into 2 (8 x 9-inch) rectangles. Roll vanilla dough into 2 (8 x 10-inch rectangles) Place the vanilla layer on bottom so that it extends 1 inch beyond the chocolate layer; roll as for a jellyroll. Proceed as directed below.

For Striped Cookies, divide each flavor into 3 balls. Roll each ball into a 7 1/2 x 3-inch rectangle; cut each rectangle into 5 (1 1/2 x 3-inch strips). Stack 5 strips alternating chocolate and vanilla. Proceed as directed below.

Wrap logs in plastic wrap and chill cookie dough for one hour or until slightly firm. (Dough can be frozen up to three months at this point).

Preheat oven to 350°F (175°C). Lightly grease cookie sheets.

Remove dough from refrigerator. Slice cookies 1/4-inch thick and place on prepared cookie sheets.

Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool slightly on cookie sheets; remove to wire racks to cool completely.

4. Diabetic Applesauce Cookie Recipe

• 1 3/4 cups cake flour
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. cloves
• 1 tsp. baking soda
• 1/2 cup butter
• 1 1/2 tsp. liquid artificial sweetener
• 1 egg
• 1 cup sugar-free applesauce
• 1/3 cup raisins
• 1 cup All-Bran cereal

Sift together flour, salt, cinnamon, nutmeg, cloves and baking soda. Mix butter, sweetener and egg until light and fluffy. Then add flour mixture and applesauce alternately, mixing well after each addition. Fold in raisins and All-Bran. Drop by level tablespoonfuls onto greased cookie sheet, about 1 inch apart. Bake at 375 degrees F for 20 minutes or until golden brown.

5. Easiest Diabetic Oatmeal Cookie Recipe

• 1/3 c. raisins
• 3/4 c. boiling water
• 2 tbsp. sugar
• 2 tsp. Granulated sugar substitute
• 1 c. (2 sticks) butter, room temperature
• 1/2 c. liquid egg substitute, room temperature
• 1 tsp. vanilla
• 2 c. all purpose flour
• 1 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 c. rolled oats or rolled wheat
• 1/2 c. chopped nuts

Combine raisins and boiling water and set aside to cool to room temperature. Cream together sugar, sugar substitute and butter at medium speed until light and fluffy. Add egg substitute and vanilla to creamed mixture and mix at low speed for 1 minute. Stir together flour, cinnamon, baking powder and soda to blend. Add oats and nuts to creamed mixture along with flour mixture, raisins and liquid in which were soaked. Mix at medium speed until flour is moistened. Drop by heaping tablespoon onto cookie sheets that have been lined with aluminum foil or sprayed with pan spray. Press down lightly with fingers dipped in cold water to form circles about 2″ across. Bake at 375 degrees for 10 to 12 minutes.