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Cookie Recipes So Good You Won't Know They Are Sugar Free

Updated on February 21, 2016
Sugar-free Cookies
Sugar-free Cookies | Source

Yummy Cookies For The Diabetic Snacker

I am a diabetic who likes a sweet tasting snack now and then. I don't mean a sugary cream filled delight I mean something that can satisfy my sweet tooth occasionally when it rears it's ugly little head.

Being diabetic I am extra careful about what I put into my mouth. I went searching for cookie recipes because I can eat them in smaller doses and can also freeze them if I can't eat them quickly enough.

I have managed to wean myself from all of the ooey gooey sweets that were an intrical part of my diet before and don't want to start wanting them again. Cookies seemed the safest choice for me.

Anyway, me being me, I got a hold of some recipes and made them my own. I hope you find them as delicious as I do.

Sugar-free Oatmeal Cookies
Sugar-free Oatmeal Cookies | Source
Cast your vote for Sugar Free Oatmeal Cookies
Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 24 cookies

Sugar Free Oatmeal Cookies

  • 1 1/2 cup quick-cooking oats
  • 1/2 cup almond flour
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. apple pie spice
  • 2 tbsp. brown sugar (Splenda)
  • 1/3 cup Splenda in the raw
  • 2 tbsp. margarine (Country Crock)
  • 1 egg, beaten
  • 1/2 cup unsweetened cinnamon applesauce
  • 1/4 cup fat-free Greek yogurt, plain
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  • 1 tsp. baking soda
  1. Preheat oven to 350 degrees. Spray 2 cookie sheets with butter flavored cooking spray.
  2. Mix together oats, flour, baking powder, baking soda, cinnamon, apple pie spice, and both Splendas.
  3. Add margarine, and mix.
  4. Mix in egg, applesauce, yogurt, cranberries, and raisins.
  5. Drop by tablespoonfuls onto cookie sheets to form 24 cookies.
  6. Bake for 20 minutes then cool on wire racks.
Nutrition Facts
Serving size: 1 cookie
Calories 99
Calories from Fat27
% Daily Value *
Fat 3 g5%
Saturated fat 2 g10%
Unsaturated fat 1 g
Carbohydrates 11 g4%
Sugar 1 g
Fiber 4 g16%
Protein 3 g6%
Cholesterol 10 mg3%
Sodium 1 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Quick and Easy Sugar-free Peanut Butter Cookies
Quick and Easy Sugar-free Peanut Butter Cookies | Source

Quick and Easy Sugar-free Peanut Butter Cookies

Ingredients:


1 cup Splenda in the Raw

1 cup crunchy peanut butter, no sugar added

1 egg


Directions:


Preheat oven to 375 degrees.

Spray 2 cookie sheets with butter flavored cooking spray.

Mix together all three ingredients and roll into 1 inch balls.

Place peanut butter balls on cookie sheet leaving plenty of space for flattening.

Flatten each ball with a fork making crossed designs.

Bake for 8 minutes or until edges are lightly browned.

Cool on wire racks.

NOTE: This recipe makes 20 cookies.

The serving size is one cookie.


Carrot Raisin Cookies
Carrot Raisin Cookies | Source

Sugar-free Carrot Raisin Cookies

Ingredients:

1/2 cup butter, softened

1 cup Splenda brown sugar

2 tsp baking soda

1 tsp. cinnamon

1 tsp. ginger

1/2 tsp. allspice

1/4 tsp. sea salt

1 egg

1/4 cup cinnamon applesauce, unsweetened

1 tsp. vanilla

2 cups almond flour

2 cup finely shredded carrots

3/4 cups walnuts or pecans

3/4 cups raisins


Directions:


Preheat ovn to 375 degrees.

Beat butter with electric mixer for about 30 seconds on Medium setting.

Add brown sugar, baking soda, cinnamon, ginger, allspice, and sea salt.

Beat in egg, applesauce and vanilla.

Add and beat in as much flour as can be combined, adding a little at a time.

Stir in rest of flour and ingredients until combined.

Drop by teaspoonfuls onto ungreased cookie sheets.

Bake for 8 minutes or until the edges are firm.

Cool on wire racks.

NOTE: Makes 36 cookies.

Serving size is 1 cookie.

Comments

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    • always exploring profile image

      Ruby Jean Richert 

      2 years ago from Southern Illinois

      Your cookies look delicious. I use Splenda in my cereal, never used it to bake. I have never used almond flour, but I think I will try it. Thank you for the share.

    • Judy Filarecki profile image

      Judy Filarecki 

      2 years ago from SW Arizona and Northern New York

      Thanks for sharing these. I'm so glad to see that you are using almond flour and not the flours made from rice flour, tapioca flour, corn starch and potato starch. People who use these for gluten free recipes don't understand that all of these ingredients raise their blood sugar faster than regular sugar. I've shared a lot of recipes on HP that would also work for you. I'm going to try your peanut butter cookie today. Thanks

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