Here are some Diabetic cookie recipes.

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1) CINNAMON COOKIES
Makes 20 cookies

Ingredients:
------------
2 eggs
2 tablespoons (30 ml) water
5 teaspoons (25 ml) granulated sugar replacement
1 teaspoon (5 ml) cinnamon
1 1/2 cup (375 ml) flour
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1 ml) salt

Instructions:
-------------
Beat eggs and water until light and fluffy.

Beat in sugar replacement and cinnamon. Combine flour, baking soda and salt in sifter; sift half of the dry ingredients over egg mixture.

Fold to completely blend.

Repeat with remaining dry ingredients. Drop by teaspoonfuls onto greased cookie sheets, 2 to 3 inches (1 cm) apart.

Bake at 37 degrees F (190 C) for 10 to 12 minutes.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand


2) COTTON CANDY COOKIES
Makes 36 cookies.

Ingredients:
------------

3 egg whites (beaten stiff)
2 tablspoons (30 ml) granulated sugar replacement or granulated fructose
2 teaspoons (10 ml) orange oil (or your favorite oil)
1 teaspoon (5 ml) orange rind (grated)

Instructions:
-------------

Beat sugar replacement, orange oil and rind into the stiff egg whites.

Drop onto lightly greased cookie sheets.

Bake at 325 degrees F (165 C) for 8 to 10 minutes.

Remove from pan immediately.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand


3) CREAM CHEESE COOKIES
Makes 30 cookies.

Ingredients:
------------

1/4 cup (60 ml) vegetable shortening
1/4 cup (60 ml) cream cheese (softened)
2 teaspoons (10 ml) granulated fructose
1 teaspoon (5 ml) granulated sugar replacement
1 egg
1 tablespoon (15 ml) water
1 cup (250 ml) flour
1/2 teaspoon (2 ml) baking powder dash salt

Instructions:
-------------

Cream together shortening, cream cheese, fructose and sugar replacement.

Add egg and water, beating well.

Sift together flour, baking powder and salt, and add to creamed mixture.

Mix until thoroughly blended. Shape into a roll, 1 1/2 in. (3.75 cm) in diameter.

Refrigerate at least 2 hours or overnight. Cut into thin slices and place on un-greased cookie sheets.

Bake at 350 degrees F (175 C) for 8 to 10 minutes.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsan.

More diabetic cookie recipes below


I have been enjoying making these diabetic cookie recipes.

4) FRUIT COOKIES.
Makes 60 cookies.

Ingredients:
------------

1/2 cup (60 ml) margarine
4 teaspoon (20 ml) granulated sugar replacement
2 eggs
2 cups (500 ml) flour (sifted)
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt
1/2 tsp (2 ml) nutmeg
1/4 cup (60 ml) hot apple juice
1/4 cup (60 ml) raisins (chopped)
1/4 cup (60 ml) currants

Instructions:
-------------

Cream together margarine and sugar replacement.

Add eggs; beat until fluffy.

Combine flour, baking soda, salt and nutmeg in sifter; add alternately with hot apple juice to creamed mixture.

Fold in raisins and currants.

Allow to rest 15 minutes.

Drop by teaspoonfuls onto lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart.

Bake at 350 degrees F (170 C) for 12 to 15 minutes.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.


5) ORANGE COOKIES
Makes 60 cookies.

Ingredients:
------------

1 medium orange
1/2 cup (125 ml) shortening
2 tablespoons (30 ml) granulated sugar replacement or granulated fructose
1 egg
2 cups (500 ml) flour
1/2 teaspoon (2 ml) baking powder
1/2 teaspoon (2 ml) baking soda
1/4 teaspoon (1 ml) salt
1/2 cup (125 ml) buttermilk

Instructions:
-------------

Juice and grate the rind of the orange; remove seeds from the juice.

Cream shortening and sugar replacement.

Add egg, orange juice and grated orange rind, beating until light and fluffy.

Combine flour, baking powder, baking soda and salt in sifter, and add alternately with together buttermilk to creamed mixture.

Stir to blend.

Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart.

Bake at 375 degrees F (190 C) for 10 to 12 minutes.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand


6) PEANUT BUTTER COOKIES
Makes 42 cookies.

Ingredients:
------------

1/4 cup (60 ml) margarine
1/4 cup (60 ml) creamy peanut butter
2 tablespoon (30 ml) granulated sugar replacement
1 egg
1/4 cup (60 ml) water
1 teaspoon (5 ml) vanilla extract
1 1/2 cup (375 ml) flour
1 teaspoon (5 ml) baking soda.
1/2 teaspoon (2 ml) baking powder

Instructions:
-------------

Cream together margarine, peanut butter and sugar replacements.

Add egg, water and vanilla, beating until fluffy.

Combine flour, baking soda and baking powder in sifter and sift dry ingredients into creamed mixture.

Stir to blend completely.

Chill thoroughly, at least 2 hours or overnight.

Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart.

Press flat with a floured bottom of a small glass.

Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand


7) COOKIE BRITTLE
Makes 60 pieces.

Ingredients:
------------

1/2 cup (125 ml) margarine
2 teaspoons (10 ml) vanilla
1 teaspoon (5 ml) salt
3 tablespoons (45 ml) granulated sugar replacement
2 cups (500 ml) flour (sifted)
1 cup (250 ml) semisweet chocolate chips
1/2 cup (125 ml) walnuts (chopped fine)

Instructions:
-------------

Combine margarine, vanilla, salt and sugar replacement in mixing bowl or food processor; beat until smooth.

Stir in flour, chocolate chips and walnuts.

Press into ungreased 15 x 10-in. (39 x 25-cm) pan.

Bake at 375 degrees F (190 C) for 25 minutes.

Remove from oven, score into 2 x 1-in. (5 x 2.5-cm) pieces and cool completely.

Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand

I will be adding more diabetic cookie recipes soon.


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