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Diabetic Recipes – Cookies


Apple Raisin Oatmeal Cookies


1 1/4 c Equal® Spoonful*
1 c unsweetened applesauce**
1/2 c firmly packed brown sugar
6 tbsp stick butter, softened
1 large egg
1/3 c 2% milk
2 tsp vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 1/2 c quick or old-fashioned oats, uncooked
1 c raisins


Combine Equal®, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined. Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350°F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.

*May substitute 30 packets Equal® sweetener.
** Apple butter may be substituted for the unsweetened applesauce.

Makes About 4 Dozen.

Dietary Exchanges: 1 Starch, 1 Fat

Nutrients Per Serving (1 Cookie):
63 Calories
1 g Protein
11 g Carbohydrate
8 mg Cholesterol
43 mg Sodium

Recipe provided courtesy of Merisant Corporation® and the NutraSweet Company, makers of Equal®.


Cream Cheese and Jelly Cookies (Diabetic)


3/4 c margarine, softened
1 (8-oz) package reduced-fat cream cheese, softened
2 1/2 tsp Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™
2 c all-purpose flour
1/4 tsp salt
1/4 c black cherry or seedless raspberry spreadable fruit


Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flour and salt to form a soft dough. Cover and refrigerate until dough is firm, about 3 hours. Roll dough on lightly floured surface into circle 1/8-inch thick; cut into rounds with 3-inch cutter. Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds into halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife. Bake cookies on greased cookie sheets in preheated 350°F oven until lightly browned, about 10 minutes. Cool on wire racks.

Makes About 3 Dozen.

Dietary Exchanges: 1/2 Bread, 1 Fat

Nutrients Per Serving (1 Cookie):
80 Calories
1 g Protein
7 g Carbohydrate
5 g Fat
4 mg Cholesterol
78 mg Sodium