Diabetic Thursday - Cookies!

Enjoy!

GOLDEN PEANUT BUTTER COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: The Complete Diabetes Prevention Plan

View Online: http://diabeticgourmet.com/recipes/html/787.shtml

Ingredients

1 cup whole-wheat pastry flour

3/4 cup oat flour

Sugar substitute equal to 1/4 cup sugar

3/4 teaspoon baking soda

3/4 teaspoon baking powder

2/3 cup peanut butter

1/4 cup plus 2 tablespoons margarine or butter

3/4 cup light brown sugar

1/4 cup fat-free egg substitute

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

Combine the flours, sugar substitute, baking soda, and baking powder in a bowl and stir to mix well. Set aside.

Combine the peanut butter, margarine, and brown sugar in a large bowl and beat with an electric mixer to mix well.

Beat in the egg substitute, maple syrup, and vanilla extract.

Add the flour mixture to the peanut butter mixture and beat to mix well.

Shape level teaspoonfuls of the dough into balls and arrange 1-1/2 inches apart on ungreased baking sheets.

Flatten each cookie to 1/4 -inch thickness by crisscrossing with the tines of a fork. Dip the tines of the fork lightly in sugar between each cookie if desired.

Bake for 10 to 12 minutes, until the bottoms of the cookies are golden brown. Remove the cookies and let sit for 2 minutes. Transfer the cookies to wire racks to cool completely.

Nutritional Information Per Serving: Calories: 77; Protein: 2 g; Fat: 4 g; Sodium: 82 mg; Cholesterol: 0 mg ; Saturated Fat: 0.7 g; Dietary Fiber: 0.9 g; Carbohydrates: 9 g; Exchanges: 1/2 Carbohydrate, 1 Fat

GINGERBREAD MAN COOKIES

Yield: 54 servings

Serving Size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1153.shtml

Ingredients

6 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 cup unsalted butter, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

1 teaspoon salt

2 eggs

1 cup molasses

3 tablespoons water

Directions

Blend together flour, baking soda, baking powder, and spices in a large mixing bowl.

Cream butter, SPLENDA Granulated Sweetener and salt together in a large mixing bowl. Add eggs one at a time, beating well after each addition. Add the molasses and water. Stir well. Add the flour mixture and stir until well blended. Refrigerate dough 1-2 hours before rolling out and cutting into shapes.

Preheat oven to 350 degrees F. Roll cookie dough out slightly less than 1/4 inch. Cut into desired shapes. Bake in preheated oven 8-10 minutes or until lightly browned on the bottom.

Nutritional Information Per Serving: Calories: 100; Protein: 2 g; Fat: 4 g; Sodium: 75 mg; Cholesterol: 15 mg; Saturated Fat: 2 g; Dietary Fiber: 1 g; Sugars: 4 g; Carbohydrates: 16 g

CHRISTMAS GINGERBREAD MEN COOKIES

A second gingerbread men recipe

Yield: 30 servings

Serving Size: 1 (4-inch) gingerbread cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1157.shtml

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

3/4 cup unsalted butter, room temperature

1 cup Splenda Brown Sugar Blend

1 large egg

1 large egg yolk

Directions

Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside.

Cream butter and Splenda Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours.

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet.

Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.

If you want to decorate with icing, use this sugarfree glaze recipe.

Nutritional Information Per Serving: Calories: 110; Calories from Fat: 45; Protein: 1 g; Fat: 5 g; Sodium: 65 mg; Cholesterol: 25 mg; Saturated Fat: 3 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 13 g

CHOCOLATE OATMEAL COOKIES

Yield: 40 cookies

Serving size: 1 cookie

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1077.shtml

Ingredients

1 cup all-purpose flour

1 1/4 cups rolled oats

6 tablespoons cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons trans-free margarine, softened

1/2 cup SPLENDA Sugar Blend

2 eggs

2 teaspoons vanilla extract

1 teaspoon almond extract

Directions

Preheat oven to 350 degrees F.

Combine flour, oats, cocoa, baking powder, and salt.

In bowl of electric mixer, beat margarine and SPLENDA Sugar Blend on medium speed 1 to 2 minutes, or until light and aerated. Beat in eggs for 1 minute, or until light. Beat in vanilla and almond extract. Stir in dry ingredients.

Drop teaspoonfuls of dough onto lightly greased baking sheets and flatten each with the back of a fork dipped in water.

Bake 8 to 10 minutes, or just until puffed and no longer shiny on top. Cool on sheets 5 minutes. Remove to wire racks; cool completely.

Nutritional Information Per Serving: Calories: 50; Calories from Fat: 20; Protein: 1 g; Fat: 2 g; Sodium: 55 mg; Cholesterol: 10 mg; Saturated Fat: 0 g; Dietary Fiber: 1 g; Carbohydrates: 7 g

GINGER SNAPS

This recipe begins, "Enjoy the aroma of these heavily spiced ginger cookies while they bake. For best results, allow to cool for a few hours in the fridge."

Yield: 36 servings

Serving Size: 2 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1154.shtml

Ingredients

2/3 cup Splenda No Calorie Sweetener, Granulated

3/4 cup sugar

2/3 cup unsalted butter

1/3 cup molasses*

2 tablespoons canola oil

1/4 cup egg substitute

3 1/4 cups all-purpose flour

2 teaspoons baking soda

8 teaspoons ground ginger

1/2 teaspoon ground cloves

2 teaspoons cinnamon

*Use Robust Molasses for a more robust molasses flavor.

**Cookie Dough can also be rolled out and cut into circles or shapes.

Directions

Mix Splenda Granulated Sweetener, sugar, butter, molasses and oil together in a medium mixing bowl. Mix on medium speed until creamy. Scrape sides of the bowl. Add egg and mix well. Add remaining ingredients and mix until blended.

Divide dough in half. Roll into logs approx. 1 1/2 inches wide and 14 inches long. Cover with plastic wrap and refrigerate for 3 hours or freeze for 1 1/2 hours or until firm.

Preheat oven to 350 degrees F. Lightly oil cookie sheets.

Slice cookies approx. 1/4 inch thick. ** Place on prepared sheets.

Bake 10-12 minutes or until bottoms are lightly browned.

Nutritional Information Per Serving: Calories: 110; Protein: 2 g; Fat: 4.5 g; Sodium: 75 mg; Cholesterol: 10 mg; Saturated Fat: 2 g; Dietary Fiber: 0 g; Sugars: 7 g; Carbohydrates: 16 g

MOLASSES COOKIES

This recipe begins, "This whole grain cookie, with the rich flavor of dark molasses, goes great with a glass of cold milk."

Yield: 23 servings

Serving size: 3 cookies

Source: Splenda

Find this recipe at: http://diabeticgourmet.com/recipes/html/1040.shtml

Ingredients

2 cups whole wheat pastry flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1 pinch Pinch of salt

1/2 cup trans-free margarine

1/4 cup SPLENDA Brown Sugar Blend

1/4 cup dark molasses

1 egg white

Directions

Preheat oven to 350 degrees F. Lightly coat several cookie sheets with non-stick cooking spray. On a sheet of waxed paper, combine flour, baking soda, cinnamon, ginger, allspice, and salt. Stir with a fork to blend. Set aside.

In the bowl of an electric mixer, beat margarine until smooth. Add SPLENDA Brown Sugar Blend, molasses, and egg white. Mix slowly to incorporate, then beat until smooth. Gradually stir in the reserved flour mixture until well blended. Dough will be soft but not sticky.

Using your palms, roll dough into 3/4-inch balls (1 level teaspoon). Place, separated, on prepared pans. Use the back of a fork to press down on tops of cookies in an X, making a crosshatch pattern.

Bake for 8 minutes, or until edges are set. Let stand on the sheet for 5 minutes, then remove to a rack to cool. Continue until all the dough is baked.

Nutritional Information Per Serving: Calories: 70; Calories from Fat: 25; Protein: 1 g; Fat: 3 g; Sodium: 130 mg; Cholesterol: 0 mg; Saturated Fat: 0.5 g; Dietary Fiber: 1 g; Sugars: 3 g; Carbohydrates: 11 g