5 Best Diabetic Cookie Recipes

Cookie fans, you’re in for a treat. These cookies and bars contain easy alternatives that taste terrific and keep your blood sugar levels in check, whether they’re low-fat, sweetened with dried fruits, or made with entire wheat flour.

See all 5 bites of happiness now!

Oatmeal Cherry Cookies

These chewy oatmeal cookies get extra flavor from the natural sweet taste of dried cherries. Research shows that this tart fruit might help you stay slim, prevent inflammation linked with heart disease, and keep cholesterol under control.

PREP TIME: 15 min / COOK TIME: 10 min / TOTAL TIME: 27 min
SERVINGS: 30

1 c whole grain pastry flour
1 tsp baking powder
½ tsp ground cinnamon
½ tsp baking soda
½ tsp salt
½ c packed brown sugar
⅓ c granulated sugar
¼ c unsweetened applesauce
2 Tbsp canola oil
1 lg egg
1 tsp vanilla extract
1½ c old-fashioned rolled oats
¾ c dried cherries

1. PREHEAT the oven to 375°F. Coat 2 large baking sheets with cooking spray.
2. INTEGRATE the flour, baking powder, cinnamon, baking soda, and salt in a small bowl.
3. INTEGRATE the brown sugar and granulated sugar, applesauce, oil, egg, and vanilla in a large bowl. Stir until well mixed. Add the flour mixture and stir up until integrated. Stir in the oats and cherries.
4. DROP the batter by rounded teaspoonfuls, 2″ apart, onto the ready baking sheets. Bake for 10 to 12 minutes, or until golden brown. Let base on the baking sheets for 2 minutes before getting rid of to a rack to cool completely.

NUTRITION (per serving): 72 cal, 1.5 g pro, 13.5 g carb, 1.5 g fiber,  7 g sugars, 1.5 g fat, .1 g sat fat, 77.5 mg sodium

See also: Oatmeal Chocolate Chips Cookies Recipe

Spiced Molasses Cookies

Cinnamon, ginger, cloves, and molasses integrate with canola oil for a much healthier cookie similar to your youth favorite. Canola oil is abundant in monounsaturated fats that assist secure your heart — a better option to butter, which is a solid, hydrogenated fat.

PREP TIME: 5 min / COOK TIME: 10 min / TOTAL TIME: 17 min
SERVINGS: 42

2 c whole grain pastry flour
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking soda
½ tsp ground cloves
½ teaspoon salt
1 c sugar
¼ c unsweetened applesauce
¼ c canola oil
¼ c molasses
2 lg egg whites

1. PREHEAT the oven to 350°F. Coat 2 large baking sheets with cooking spray.
2. MIX the flour, cinnamon, ginger, baking soda, cloves, and salt in a medium bowl.
3. COMBINE the sugar, applesauce, oil, molasses, and egg whites in a large bowl. Utilizing an electrical mixer on medium speed, beat for 1 minute, or until well-combined. With the mixer at low speed, slowly beat in the flour mix.
4. DROP the dough by level tablespoons about 1″ apart onto the prepared baking sheets.
5. BAKE 1 sheet at a time for 10 minutes, or till lightly browned. Cool on a rack for 2 minutes. Get rid of from the sheet and put on the rack to cool entirely.

Tip: When attempting this dish for the first time, check the oven after about 8 minutes to see whether the cookies are done. Baked items with molasses tend to overbrown, so the baking time might be shorter than what’s suggested.

NUTRITION (per serving): 54 cal, .8 g pro, 10 g carb, .5 g fiber, 6 g sugars, 1.5 g fat, .1 g sat fat, 61 mg sodium

Also read: Browned Butter Spritz Cookies Recipe

Linzer Cookies

Pretty, jam-filled cookies are perfect for entertaining guests. Make sure to top them with sliced almonds, which are loaded with heart-healthy polyphenols proven to help lower bad LDL cholesterol.

PREP TIME: 40 min / COOK TIME: 12 min / TOTAL TIME: 1 hr 2 min
SERVINGS: 30

¼ c trans free margarine or butter, softened
1 Tbsp canola oil
¾ c granulated sugar
Grated peel of l lemon (optional)
1 lg egg
1 tsp vanilla extract
1⅔ c all purpose flour
1 tsp baking powder
¼ tsp salt
¼ c sliced almonds (optional)
⅓ c raspberry jam
Confectioners’ sugar

1. BEAT margarine, oil, granulated sugar, and lemon peel, if utilizing, till light. Beat in egg and vanilla extract until smooth.
2. COMBINE flour, baking powder, and salt in different bowl. Add to sugar mix, and stir by hand simply until dough is soft. Divide dough in half, shape each half into a disk, wrap in plastic, and refrigerate 1 hour, or until well cooled.
3. PREHEAT oven to 350 ° F when prepared to bake.
4. PRESENT one disk to 1/4″ thickness between 2 pieces of wax paper. Eliminate cookies utilizing a 1 1/2″ to 2″ round cookie cutter or glass rim. Using a 1/2″ round or shaped cutter, cut centers from half the cookies.
5. PLACE cookies 2″ to 3″ apart on baking sheet coated with cooking spray. Sprinkle cookies with centers cut out with almonds, if utilizing, pushing carefully to help them adhere.
6. BAKE 10 to 12 minutes, till lightly golden around edges. Transfer to rack to cool. Repeat with remaining disk, rerolling scraps as soon as to obtain as many cookies as possible.
7. SPREAD solid cookies with jam, and sprinkle eliminated cookies gently with confectioners’ sugar. Leading each solid cookie with an eliminated cookie.

Tip: Freezing is a smart idea for these cookies, given that they’re so low in fat that they do not keep as long as standard high fat cookies. Shop in airtight containers, or freeze them if they aren’t going to be consumed within a day or two.

NUTRITION (per serving):  70 cal, 1 g pro, 12 g carb, .2 g fiber, 7 g sugars, 2 g fat, .2 g sat fat, 50 mg sodium

Pumpkin Spice Bars

Loaded with damp pumpkin, plump raisins, and crunchy walnuts, these sugary foods are wonderful to have on hand when a sugar yearning strikes. Walnuts are abundant in the omega-3 fat ALA (alpha-linolenic acid) that helps lower high blood pressure.

PREP TIME: 15 min / COOK TIME: 30 min / TOTAL TIME: 45 min
SERVINGS: 24

1½ c all-purpose flour
1 c whole wheat flour
1½ tsp baking soda
½ c sugar
1 Tbsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
⅔ c molasses
2 egg whites
1 c water
½ c canned pumpkin
½ c raisins
¼ c walnuts

1. PREHEAT the oven to 350°F. Coat a 13″ x 9″ baking pan with cooking spray.
2. INTEGRATE the all-purpose flour, entire wheat flour, baking soda, sugar, cinnamon, cloves, and nutmeg in a big bowl. Add the molasses, egg whites, water, and pumpkin and stir up until thoroughly blended. Stir in the raisins and walnuts. Spread equally in the ready baking pan.
3. BAKE for 25 to 30 minutes, or up until a wood choice inserted in the center comes out tidy. Cool in the pan and cut into 2″ squares.

NUTRITION (per serving): 109 cal, 2 g pro, 24 g carb, 1.5 g fiber, 11 g sugars, 1 g fat, .1 g sat fat, 100 mg sodium

Peanut Butter Sandies

With their abundant flavor, you would never ever think that these sandies are low-fat. Thanks to a hearty assisting of chunky peanut butter [See also Banana and Peanut Butter Cookies Recipe], these cookies also amass extra protein, fiber, and healthy fats.

PREP TIME: 17 min / COOK TIME: 16 min / TOTAL TIME: 33 min
SERVINGS: 40

1¾ c whole grain pastry flour
½ c confectioners’ sugar
2 Tbsp cornstarch
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ c packed light brown sugar
⅓ c chunky peanut butter
¼ c canola oil
1 lg egg
2 tsp vanilla extract

1. PREHEAT the oven to 375°F. Coat 2 big baking sheets with cooking spray.
2. MIX the flour, confectioners’ sugar, cornstarch, baking powder, baking soda, and salt in a medium bowl.
3. COMBINE the brown sugar, peanut butter, and oil in a big bowl. Using an electrical mixer on medium speed, beat up until well-combined. Beat in the egg and vanilla. Stir in the flour mix (the dough will be crumbly).
4. KIND the dough into 1″ balls and place on the prepared baking sheets, leaving 2″ in between balls. Flatten the balls with the bottom of a glass.
5. BAKE 1 sheet at a time for 7 to 8 minutes, or till lightly browned. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool entirely.

NUTRITION (per serving): 65 cal, 1.2 g pro, 9 g carb, .3 g fiber, 4.5 g sugars, 2.5 g fat, .3 g sat fat, 61.5 mg sodium

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