Diabetic Recipe – Low-Carb Cookies
Source: Low-Carb Recipes
Pumpkin Polka Dot Cookies
Ingredients:
1 1/4 c Equal® Spoonful
1/2 c stick butter or margarine, softened
3 tbsp light molasses
1 c canned pumpkin
1 egg
1 1/2 tsp vanilla
1 2/3 c all-purpose flour
1 tsp baking powder
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp salt
1 c mini semi-sweet chocolate chips
Directions:
Beat Equal®, butter, and molasses until well combined. Mix in pumpkin, egg, and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda, and salt until well blended. Stir in chocolate chips. Drop by teaspoonfuls onto baking sheet sprayed with nonstick cooking spray. Bake in preheated 350 degrees F oven 11 to 13 minutes. Remove from baking sheet and cool completely on wire rack. Store at room temperature in airtight container up to 1 week.
Makes 48 Servings.
Nutrients Per Serving:
63 Calories
8 g Carbohydrate
1 g Dietary Fiber
3 g Total Fat
2 g Saturated Fat
10 mg Cholesterol
69 mg Sodium
1 g Protein
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Buttery Almond Cookies
Ingredients:
1 1/4 c all-purpose flour
1/2 tsp baking powder
1/8 tsp salt
10 tbsp butter, softened
1/4 c sugar
1 egg
1 tsp vanilla
3/4 c slivered almonds, finely chopped
1/2 c slivered almonds (optional)
Directions:
Preheat oven to 350 degrees F. Grease cookie sheets. Combine flour, baking powder and salt in small bowl. Beat butter in large bowl with electric mixer at medium speed until smooth. Gradually beat in sugar until blended. Increase speed to high; beat until light and fluffy. Beat in egg until fluffy. Beat in vanilla until blended. Stir in flour mixture until blended. Stir in chopped almonds just until combined. Drop rounded teaspoonfuls of dough about 2 inches apart onto prepared cookie sheets. Press several slivered almonds into dough of each cookie, if desired. Bake 12 minutes or until edges are golden brown. Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely. Store in airtight container.
Makes About 42 Servings.
Nutrients Per Serving:
68 Calories
7 g Carbohydrate
<1 g Dietary Fiber
4 g Total Fat
2 g Saturated Fat
13 mg Cholesterol
35 mg Sodium
1 g Protein
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Chocolate Chip Cookies
Ingredients:
1/3 c stick butter or margarine, softened
1 egg
1 tsp vanilla
1/3 c Equal® Spoonful
1/3 c firmly packed light brown sugar
3/4 c all-purpose
1/2 tsp baking soda
1/4 tsp salt
1/2 c semi-sweet chocolate chips or mini chocolate chips
Directions:
Beat butter with electric mixer until fluffy. Beat in egg and vanilla until blended. Mix in Equal® and brown sugar until combined. Combine flour, baking soda, and salt. Mix into butter mixture until well blended. Stir in chocolate chips. Drop dough by rounded teaspoonfuls onto ungreases baking sheet. Bake in preheated 350 degrees F oven 8 to 10 minutes or until light golden color. Remove from baking sheet and cool completely on wire rack.
Makes About 24 Servings.
Nutrients Per Serving:
70 Calories
9 g Carbohydrate
<1 g Dietary Fiber
4 g Total Fat
2 g Saturated Fat
16 mg Cholesterol
1 g Protein
74 mg Sodium