Skip to content Skip to sidebar Skip to footer

Diabetic Recipes – Cookies

Source: Diet Recipes To-Go

Mock Shortbread Cookies


nonstick Vegetable Spray   
1 egg
2 c all-purpose flour      
2 pkg sugar substitute – NOT aspartame
1 1/2 tsp baking powder 
1/2  c  vegetable oil 
1 tsp vanilla extract
1/4 c water


Preheat oven to 350 degrees. Spray cookie sheet with nonstick vegetable spray. Combine all ingredients to form a soft dough. Roll or pat out on floured board to 1/4-inch thick. Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet. Bake for 15-20 minutes until edges are a light golden brown.

Makes 24 (1 cookie) Servings.
Dietary Exchanges:  1/2 Starch/Bread, 1 Fat
Nutrients Per Serving:
89 Calories
5 g Fat
9 g Carbohydrate
2 g Protein
11 mg Cholesterol
23 mg Sodium
0 g Fiber


Almond Sugar Cookies


5 tbsp margarine
32 almond slices
1 1/2 tbsp fructose (substitute 4 pkts.-saccharin or 8 pkts.-aspartame or 4 packets-acesulfame-K for the fructose. It will not change the exchanges.)
1 tbsp egg white
1/4 tsp almond, vanilla, or lemon extract
1 c unbleached flour
1/8 tsp baking soda  
1 pinch cream of tartar


Preheat oven to 350 degrees.  In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract.  Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch balls. Place on a nonstick cookie sheet. Dip a flat-bottomed glass into flour and press down on each ball to flatten cookie.  Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer wax paper to cool.
Makes 16 (2 cookie) Servings.

Dietary Exchanges: 1 Bread/Starch, 1Fat

Nutrients Per Serving:
90 Calories
4 g Fat
40% Calories from Fat
10 g Carbohydrate
2 g Protein
0 mg Cholesterol
49 mg Sodium
trace Dietary Fiber

Fruit Cookies (No Sugar, Eggs Or Flour)


3  medium sized ripe bananas   
1 1/2 c  coarsely chopped mixed dried fruits (dates, apricots and raisins)
1/3 c  peanut or safflower oil
1 tsp vanilla
1/8 tsp salt
1/2 c  chopped nuts (walnuts, almonds or pecans)
1 1/2 c  rolled oats                             
1/2 c  uncooked oat bran


Preheat oven to 350 degrees.  Grease 2 large cookie sheets. Mash bananas in large bowl until smooth (about 1-1/2 cups).  Stir in oil, vanilla and salt. Add oats, oat bran, mixed fruits and nuts; stir well to combine. Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart.  Flatten out slightly with back of spoon. Bake about 20-25 minutes or until bottom and edges of cookies are lightly browned. Transfer cookies onto wire rack to cool completely. Store in refrigerator.

Makes 24 (1 cookie) Servings.

Nutrients Per Serving:
105 Calories
14 g Carbohydrate
2 g Protein
0 mg Cholesterol
14 g Sodium


High Fiber Cookies

1 c  oat bran
1 c  margarine (2 sticks)
1 c  rolled oats
2 lg egg whites
1 c  Fiber One cereal
2 tsp vanilla
1 c  Kellog’s Bran Flakes  
2 c  all purpose flour
1 c  seedless raisins
1 tsp baking powder
1 c  english walnuts; chopped
1 tsp baking soda
3/4 c  sugar
1/2 tsp salt
3/4 c  brown sugar
1/2 c  water at room temperature


Place oat bran, rolled oats, Fiber One, bran flakes, raisins and walnuts in a bowl.  Mix lightly and set aside. Place sugars and margarine in mixing bowl and mix at medium speed until light and fluffy. Add egg whites and vanilla and mix lightly scraping the bowl before and after adding the egg whites. In a separate bowl combine flour, baking powder, soda and salt and mix at low speed about 1/2 min to blend well. Add flour mixture and water to sugar mixture and mix at medium speed only until flour is moistened. Add bran mixture and mix at medium speed until well blended. Drop by heaping tablespoonfuls onto a cookie sheet that has been sprayed with cooking spray or lined with aluminum foil.  Bake at 375 degrees for 12-14 minutes or until lightly browned.  Remove from oven and let sit for 1 minute. Remove cookies to wire rack and cool to room temperature. (Author’s Note: These cookies, which provide 2 grams of dietary fiber each, aren’t terribly sweet. We like them this way, but if you prefer them sweeter, you can add 1 tbsp Weight Watchers dry substitute when adding the other sugars and this will not change the nutritive values.)

Makes 48 (1 cookie) Servings.

Dietary Exchanges: 1 Bread, 1 Fat

Nutrients Per Serving:
121 Calories
6 g Fat
15 g Carbohydrate
2 g Protein
Low Sodium


Applesauce-Raisin Cookies (Diabetic)


1/4 c vegetable oil
1/4 c sugar
1 egg
1 tsp vanilla
1/2 c unsweetened applesauce
1/2 c whole wheat flour
1/2 c unbleached flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/8 tsp cloves
1/2 c rolled oats
1/2 c raisins – dark or golden


Cream the oil and sugar together. Add the egg and beat until light. Blend the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats, and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375 degrees for 10 minutes, cool on a wire rack.

Makes 24 (1 cookie) Servings.

Dietary Exchanges: 1/2 Fruit, 1/2 Fat

Nutrients Per Serving:
56 Calories
2 g Fat
10 g Carbohydrate
1 g Protein
47 mg Sodium