Diabetic Spice Cookies Food

DIABETIC ORANGE COOKIES

Diabetic Orange Cookies image

These good-for-you cookies have a wonderful citrus flavor and just the right amount of natural sweetness. You'll find they appeal to everyone-even to folks who aren't on restricted diets.-Ginette Martino, Deltona, Florida

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon baking powder
Sugar substitute equivalent to 3/4 cup sugar
2 teaspoons grated orange zest
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup vegetable oil spread
1/3 cup chopped raisins
1/4 cup egg substitute
2 tablespoons orange juice

Steps:

In a medium cowl, combine the first six ingredients. Cut in vegetable oil spread until mixture resembles coarse crumbs. Stir in raisins. Add egg substitute and orange juice; mix well. , Drop by teaspoonfuls onto baking sheets coated with cooking spray. Flatten with a fork dipped in flour. Bake at 375° for 13-15 minutes. Cool on wire racks.

Nutrition Facts :

CRISP SPICE COOKIES (DIABETIC)

Crisp Spice Cookies (Diabetic) image

Although I am not diabetic, when looking for desserts or baked goods, I frequently find myself reading Diabetic Living. I love the emphasis on complex carbohydrates and higher fiber ingredients well suited to my own approach to eating. Preparation does not include 1 hour chilling time. 2 cookies is 1 WW point; .5 carb exchange, .5 carb choices.

Provided by justcallmetoni

Categories Dessert

Time 35m

Yield 2 cookies, 33 serving(s)

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour
1/3 cup whole wheat flour
1/2 teaspoon ground ginger (I use a bit more)
1/2 teaspoon apple pie spice (or cinnamon with a pinch of nutmeg)
1/4 teaspoon clove
1/8 teaspoon cardamom
1/8 teaspoon cayenne pepper
1/3 cup unsalted butter, softened
1/3 cup light molasses
1/4 cup packed dark brown sugar

Steps:

Preheat oven to 375 degrees.
Combine flours with the spices in a medium bowl or on a sheet of waxed paper. Set aside.
In a separate bowl beat the butter for a minute. Add molasses and sugar and blend until fully combined. Using a low setting on your mixer beat in flour mixture. Divide dough into halves and shape into diskes. Cover and chill for an hour.
Revove one disk from the icebox. On a floured surface roll out the dough into a wafer thin sheet about 1/16 inch thick (really, really thin). Use a floured 2 inch cookie cutter to cut out the crisps and place on a cookie sheet.
Alternate rolling method: Getting the thin dough to retain its shape while tranfering to the baking sheet is laborous. My solution is to roll the dough between two sheets of parchment. Peel the top layer of paper off and make the cookie cutouts on the dough. Leave some space, about 3/8 inch between cookies to make the next step easier. Now peel off the excess dough, leaving the cookies on the parchment. Transfer parchment filled with cookies to baking sheet and bake. Perfectly shapped cookies.
Bake cookies for 5-6 minutes or until the cookie edges are just lightly browned.
Transfer cookies to a baking rack and allow o cool before serving.
Makes 66 cookies or 33 servings.

DIABETIC SPICE COOKIES

Diabetic Spice Cookies image

Once Nee found out she was diabetic, she started saving recipes. I found this one a few weeks ago in one of her cookbooks.

Provided by Sherrybeth

Categories Drop Cookies

Time 30m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 14

Ingredients

1 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1 1/2 cups raisins
1 cup unsweetened applesauce
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped
1 cup quick-cooking oatmeal

Steps:

Mix dry ingredients until well blended.
Add remaining ingredients to moisten, stirring well.
Drop by teaspoonful onto a lightly greased cookie sheet and bake at 375 degrees for 10-12 minutes.

Nutrition Facts : Calories 124.5, Fat 7, SaturatedFat 0.9, Cholesterol 15.5, Sodium 108.6, Carbohydrate 14.8, Fiber 1.7, Sugar 6.5, Protein 2.1

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