Diabetics can still enjoy desserts, but some recipe modifications might be necessary to convert a traditional cookie recipe to one which is safe for those with diabetes. Most notably, these recipes are low in sugar or have no sugar added. Granulated sugar substitutes help to replace sugar cup-for-cup in most cookie recipes to make them diabetic-friendly.
Adapt a Traditional Cookie Recipe
Examine the recipe and replace all of the sugar required in the recipe with a granulated artificial sweetener such as Equal spoonful or Splenda granular. Sugar creates a chewy texture to cookies. Experiment with the amount of sugar in a recipe by preparing a test batch. Bake a batch of cookies replacing all of the sugar with sweetener, and if the cookies are too crunchy, make the next batch replacing only 50 percent of the sugar with artificial granulated sweetener. Add an extra teaspoon of vanilla extract for each cup of sugar replaced in the recipe. To achieve proper browning, spray the tops of the cookies with cooking spray before baking. Check the cookies 3 to 5 minutes before the cooking time in the recipe to see whether they are done.
Easy, No-Bake Coconut Cookies
Beat together 8 oz. of reduced fat cream cheese with 2 cups of shredded coconut. Shape into balls for cookies. Chill in the freezer for 2 hours. For a festive touch, dip each coconut cookie ball into melted dark chocolate and return to the freezer to set, or 1/2-cup semisweet (lower sugar) chocolate chips can be mixed into the batter with the coconut.
Beat 1 whole egg with 1 tbsp. of water until fluffy. Mix in 3 tsp. granulated artificial sweetener and 1 tsp. ground cinnamon. An optional 1/2 tsp. of ground ginger can be added with the cinnamon. Mix in 3/4 cup self-rising flour. Drop onto a baking sheet 2 inches apart. Bake for 10 to 12 minutes at 375 degrees. When finished, remove from the oven and let cool completely. Mix together 4 oz. reduced fat cream cheese with 1/4 cup granulated sugar substitute and 1/2 tbsp. ground cinnamon. Use this cream cheese cinnamon frosting to ice the tops of the cookies, or use the icing as a filling sandwiched between two cookies.
Chocolate Chip Merigue Crisps
This is an example of a recipe which must retain 1/2 of the original sugar to achieve the proper texture. Meringue recipes typically call for 1 cup granulated sugar. This recipe replaces 1/2 of the sugar with sugar substitute. To make the recipe, beat 2 egg whiles with 1 tsp. vanilla extract until light and foamy. While beating the egg whites, add 1/2 cup sugar, 1 tbsp. at a time. Continue to beat and mix in 1/2 cup granulated sugar substitute, 1 tbsp at a time. Beat until the peaks from the batter stand straight up when the beaters are pulled out of the mix and held upside down. Fold in 1/2 cup semi-sweet mini chocolate chips. Drop by spoonfuls onto a baking sheet and bake at 300 degrees for 15 minutes. Lower the oven to 200 degrees and bake for an additional 1 hour and 45 minutes. Cool completely before serving.
References and ResourcesCooking and baking tips with Splenda
Equal sweetener recipes
ResourcesEasy, no-bake coconut cookies
Chocolate chip merigue crisps