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.