Ingredients:
1/2 c hard margarine, softened2 eggs3/4 c brown sugar, packed1 tsp vanilla1 1/2 c brown rice flour1/3 c potato starch1 tsp baking powder1/2 tsp baking soda1/2 c semi-sweet chocolate chips1/2 c dried bing cherries (or dried cranberries)
Directions:
Cream margarine and sugar until fluffy. Add eggs one at a time, beating after each one. Add vanilla and stir. Combine and sift rice flour, potato starch, baking powder and soda. Add flour mixture to creamed margarine and sugar mixture. Mix in chocolate chips and cherries. Cover and refrigerate for one hour. Drop by tablespoonfuls onto a nonstick cookie sheet. Bake at 350 degrees for about 10 minutes or until golden brown. Cool slightly on baking sheets before removing cookies onto wire rack. Place cooled cookies in a sealed container. Can be frozen.
Makes 45 Cookies.
Dietary Exchanges: 1/2 Starch, 1/2 Fat
Nutrients Per Serving:
62.5 Calories
3.4 g Total Fat
7.6 g Carbohydrate
.5 g Fiber
.9 g Protein
Source: Great Temptations Recipes for People with Celiac Disease and DiabetesAuthor: Kathryn Manraj
Showing posts with label DIABETIC COOKIES RECIPES. Show all posts
Showing posts with label DIABETIC COOKIES RECIPES. Show all posts
Sunday, December 21, 2008
LEMON OATMEAL COOKIES
Ingredients:
2/3 c vegetable oil
2/3 c brown sugar
1/2 c egg whites
2 tbsp lemon juice
2 tbsp grated fresh, or finely chipped, dried lemon rind
1 tsp lemon flavoring
1 c all-purpose flour
1 c rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup crispy rice cereal
Directions:
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring and mix at medium speed until well blended. Stir flour, oatmeal, baking powder and baking soda together to blend well. Add to creamy mixture while beating at medium speed. Stir in cereal. Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil. Bake at 350 degrees for 8 to 10 minutes or until cookies are lightly browned. Remove cookies to a wire rack and cool.
Makes 36 Cookies.
Dietary Exchanges: 2/3 Bread, 1 Fat
Nutrients Per Serving:
87 Calories
4 g Fat
11 g Carbohydrate
1 g Protein
Source: The Diabetic Newsletter
2/3 c vegetable oil
2/3 c brown sugar
1/2 c egg whites
2 tbsp lemon juice
2 tbsp grated fresh, or finely chipped, dried lemon rind
1 tsp lemon flavoring
1 c all-purpose flour
1 c rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup crispy rice cereal
Directions:
Place oil and brown sugar in a mixer bowl in a mixer bowl and mix at medium speed until creamy. Add egg whites, lemon juice, rind and flavoring and mix at medium speed until well blended. Stir flour, oatmeal, baking powder and baking soda together to blend well. Add to creamy mixture while beating at medium speed. Stir in cereal. Drop by the tablespoonful onto cookie sheets left ungreased, or lined with aluminum foil. Bake at 350 degrees for 8 to 10 minutes or until cookies are lightly browned. Remove cookies to a wire rack and cool.
Makes 36 Cookies.
Dietary Exchanges: 2/3 Bread, 1 Fat
Nutrients Per Serving:
87 Calories
4 g Fat
11 g Carbohydrate
1 g Protein
Source: The Diabetic Newsletter
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