Help! I lost my diabetic-type cookie recipes!

I definitely can't help you with this, but perhaps I could learn a thing or two.

I don't have any personal recipes, but I found this.......there are lots to choose from:

http://www.recipesource.com/desserts/cookies/diabetic/indexall.html

Dang. I packed all of the cookbooks for diabetics off with the kid at school.

I'll send her an e-mail and see if she'll type some up and send them to me.

Phoenix, that looks like a great link! Thank you. I will do some browsing looking for replacements.

Whatever a college kid likes would certainly suit this crowd. I know how busy college kids are this time of year though, if she gets a chance I'd really appreciate it, fishin'.

Hi littlek, hopefully we can learn together.

I really can't believe I lost all these recipes, I had spent a long time collecting them. They had all been kitchen tested and taste approved. I started making a shopping list this morning and realized that I had misplaced all of the recipes.

If I find them, I'll post my favorites and when I kitchen test some from Phoenix's site I'll let you know how they turn out!

I have a couple, boomerang.

Diabetic Oatmeal Cookies

1/2 cup margarine
1 egg
1 tsp. Sucaryl
1/4 cup milk
1 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
1/4 tsp. salt
1/2 cup raisins
1 cup rolled oats

Cream margarine, egg Sucaryl and milk well. Sift and mix dry ingredient, then add fruit, vanilla and oats. Drop onto greased baking sheet, bake 15 minutes at 375. They burn easily.

Hi McKinzie and thanks!

I'll have to find out what Sucaryl is as that brand is unknown to me. I imagine that with only 1 tsp. that it is some potent stuff.

Oatmeal raisin cookies are my favorite and I don't think I've ever seen a recipe that didn't call for brown sugar! I can't wait to try this!

Ok, I'm reading and thinking. My conclusion is: I don't want diabetic cookies.

There is no doubt, littlek, that some diabetic recipes are horrid, awful things. Thats why losing my tested things was such a blow. A lot of recipes I've tried have gone immediately into the trash, tasted by no one but me.

Cookies are a little harder than some other sweets. But I like to send an assortment and cookies are really the only way to do that. And since you can make the dough up in advance and freeze or refridgerate it, it is easy to have something handy when you find yourself in a fix.

I once worked as a pastry chef in a fancy restaurant so I am a pretty skilled baker. This year, I certainly have more skill than money so I was hoping to bake off a lot of favors!

I had this thought that there'd be some good almost savory cookies with little sugar added - but didn't think that they'd all be made with sugar substitutes.

The whole sugar substitute thing is tricky, especially if you're doing something for people who are on low carb diets. They're already in ketosis, so the sugar substitutes can be a problem. A fella at work had a horrid episode of gout the other week, which the doc tied to the drinking diet sodas while on Atkins. It appears you can take the sugar out of your diet, but you can't use the sugar substitutes. Or - some people need to be particularly cautious.

grrrrrrrrrrr

I have a cookbook ... I just know it ... somewhere ... compiled as a fundraising effort by my kids' elementary school, everybody's favourite recipes, you know the kind. It has a whole section on diabetic recipes, as I recall.

I know it's somewhere ...

boomerang, could you add me to your list, please?

Please?

Atkins.

I have a niece who is a nutritionist and saying that word to her turns her into the Hulk. "Any diet that says no bananas and no apples is a bad diet" says she who knows.

She who knows says that muscle weighs more than fat so get some excercise and stay away from scales, shop only the perimeter of the grocery, cook it yourself instead of buying pre-made, and most importantly, moderation is the key to weight control. I follow her advice and really don't have problems.

Do I have a list mckenzie? If so, consider yourself on it! And if you find that cookbook see if they have any good cookie recipes!

I'm gonna go dig through my cook book area again looking for my old recipes.....

Here's another link boomerang


http://www.lifeclinic.com/whatsnew/cookbook/diabetescookbook.asp

Thanks colorbook!

As a recently diagnosed type II diabetic, it is incredibly frustrating that this disease is still so misunderstood. I'm working on diet, exercise, and a low daily dose of insulin. I don't trust artificial sweetners at all. I have noticed that even if I have something with aspartame or Splenda, my blood sugar spikes.

Really cav?

I cook for my neighbor,who is diabetic, a lot and he doesn't seem to have any problem. I typically use Splenda when a sugar substitute is needed.

Well, boomer, I'm still in the early stages, and the doctors are still trying to figure out how much insulin is needed. I AM new to this, and on a very conservative dose. Anyway, my concerns about artificial sweeteners have nothing to do with diabetes. I just don't trust any product that is not really 'natural'. I do trust stevia though.

I've heard that it can take a while to find what diet and insulin dosage is right for each person, cav. I hope that things settle down for you soon.

I've cruised through the recipe sits and found a few that I'm going to try:

Title: SOFT MOLASSES COOKIES (CAVAIANI)
Categories: Diabetic, Desserts, Biscuits
Yield: 30 servings

1/4 c Sugar;
1/2 c Molasses;
1/2 c Vegetable shortening;
2 Large eggs;
2 3/4 c All-purpose flour;
2 ts Baking soda;
1 ts Cinnamon;
1 ts Ginger;
1/2 ts Nutmeg;
1/4 c Sugar;(dry sugar substitute)
1/2 c Coffee;(hot)
1 tb Lemon juice;

Cream sugar, molasses and shortening together at
medium speed until light and fluffy. Add eggs and mix
at medium speed until creamy, scraping down the bowl
before and after adding eggs. Stir flour, baking
soda, cinnamon, ginger, nutmeg, salt and dry sugar
substitute together to blend well, and then add, along
with coffee and lemon juice, to creamy mixture. Mix at
medium. Mix at medium speed until creamy. Drop dough
by 1 1/2 Tablespoon onto cookies sheets that have been
sprayed with pan spray or lined with aluminum foil.
Bake at 375 for 12 to 14 minuntes, or until cookies
are firm. Remove them to a wire rack and cool to room
temperuture.



Title: Sour Cream-Ginger Cookies.
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

1/4 c Vegetable oil 1/2 ts Ginger
1/2 c Brown sugar; 1/2 ts Cinnamon
1/3 c Molasses; 1/2 ts Cloves
1 Egg; (large) 1/2 ts Salt
1/2 c Sour cream; 1/2 ts Baking soda
2 c All-purpose flour

Place oil, brown sugar, molasses, egg and sour cream in a mixer bowl
and mix at medium speed to blend well. Stir flour, ginger, cinnamon,
cloves, salt, and baking soda together to blend well, and add to sour
cream mixture. Mix at medium speed until creamy. Drop dough by 1 1/2
tablespoonfuls onto cookie sheets that have been sprayed with pan
spray or lined with aluminum foil. Bake at 375 for about 10 minutes,
or until cookies are firm and lightly browned. Remove them to a wire
track and cool to room temperature.

Title: Sugarless Wheat 'n' Fruit Cookies
Categories: Diabetic, Desserts, Cooky/bars
Yield: 5 dozen

1/2 c Butter; softened 1/8 ts Salt;
1 Egg; 1 c Unsweetened coconut; flaked
2 ts Vanilla extract; 1 c Unsugared dates; chopped
1 c Whole wheat flour; 4 ts Orange peel; fresh grated
1 ts Baking powder; 1 c Pecans; finely ground

Cream the butter, egg and vanilla together in a large mixing bowl. In
a small bowl, combine the whole wheat flour, baking powder and salt.
Add the flour mixture a little at a time, to the creamed mixture,
beating after each addition. In a medium bowl, combine the coconut,
dates, orange peel, and 1/2 cup of the pecans. Stir into the cookie
mixture. Divide the dough in half and form into two logs,
approximately 1.1/2 inches in diameter. Place the remaining 1/2 cup
of pecans on a piece of waxed paper. Roll the logs in the nuts. Wrap
each log in waxed paper and chill for 1 hour. To bake, slice the logs
into 1/8 inch rounds and place them on an ungreased cookie sheet.
Bake at 350 degrees for 10 to 12 minutes, until lightly browned.



Chewy Coconut Bars

Ingredients:


7-1/4 teaspoons Equal® for Recipes
or 24 packets Equal® sweetener
or 1 cup Equal® Spoonful™
1/4 teaspoon maple flavoring 1/2 cup margarine, melted
1 teaspoon vanilla
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened coconut(*), finely chopped
1/2 cup chopped walnuts (optional)
1/2 cup raisins
2 eggs

Equal® sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

Directions:

Beat eggs, Equal® and maple flavoring in medium bowl; mix in margarine and vanilla. Combine flour, baking powder and salt in small bowl; stir into egg mixture. Mix in coconut, walnuts and raisins. Spread batter evenly in greased 8-inch square baking pan.
Bake in preheated 350oF oven until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack; cut into squares.


I'll let you know how they turn out!

boomer, yeah, it's tricksy. On the good side, my sugars have gone down to 8 from 26, but they want them lower.

Please let us know how those recipes turn out.