The existence of diabetic cookies ensures that diabetics can continue to indulge after diagnosis. They simply need to ensure that they follow recipes for diabetic cookies that do not violate their dietary restrictions.
Some diabetic cookies sound fancy to the ear, but are easy to make. They include the following diabetic meringue cookies. For these cookies, you will need two egg whites, an eighth of a teaspoon of salt, a quarter teaspoon of cream of tartar, half a teaspoon of grated lemon rind, half a teaspoon of vanilla extract, a quarter cup of one-for-one sugar substitute, two and a half tablespoons of apricot jam, and two tablespoons of almond slivers.
Begin by preheating the oven to 275° Fahrenheit. Then line a baking sheet with foil and set it aside. Whip the egg whites in a bowl until they are foam-like. Add the salt and the cream of tartar to this meringue, and mix thoroughly. Then add the vanilla extract and grated lemon rind and mix further. Next, add the sugar substitute to the mixture slowly, mixing it in as you do so. Continue mixing until the mixture is thick and even.
Divide the mixture into 14 cookie shapes on the baking sheet, and allow them to bake for one hour. Subsequently, turn the oven off, making sure to leave the cookies inside and undisturbed for a two-hour period. Afterward, remove the cookies from the oven and allow them to cool. Coat each cookie’s top surface with half a teaspoon of apricot jam, then sprinkle a teaspoon of raw almond slivers on top. This recipe makes a total of 7 servings.
Diabetic Oatmeal Cookies: A No-Bake Variation
Other easy-to-make diabetic cookies include the following diabetic no bake cookies, for a total of 48 servings. To prepare them, you need half a cup of plain Graham cracker crumbs, three cups of rolled oats, one and half cups of one-for-one sugar substitute, half a cup of margarine, half a cup of low-fat peanut butter, half a cup of cocoa powder, half a teaspoon of vanilla extract, and half a cup of skim milk.
Mix the oatmeal and Graham cracker crumbs in a bowl and set it aside. Separately, set a saucepan on medium heat, and put the margarine, sugar substitute, milk and cocoa in it, mixing them together until even. Allow this mixture to boil for two minutes then take it off the heat and mix in the vanilla extract and peanut butter. Add the dry-ingredient mixture in, making sure to mix it thoroughly. When the mixture is thick and even, use a teaspoon to drop cookie shapes onto waxed paper. Set the no-bake cookies aside in a cool place to set.
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