Have you or a loved one have recently been diagnosed as a diabetic or perhaps you just wish to cut down on the sugar in your family’s diet? Here are some cookie recipes for you to try. I was diagnosed with type 2 diabetes when I was sixty. I experiment with sugar-free recipes all the time. My 4-year-old granddaughter loves to help me in the kitchen. I find that she loves eating the sugar-free cookies the same as the “sugar” ones. If you start the kiddos out on less sugar while they are young, you are doing them a big favor and they won’t even realize they are eating healthier. The Sugarless Bananan-Oatmeal Cookies are good to start with. The bananas add moisture (a problem in sugar-free baking) and natural sweetness. No Sugar Added Oatmeal-Raisin Cookies are also a good cookie as the oatmeal adds some moisture and the raisins add natural sweetness.
Sugarless Banana-oatmeal Cookies
- 3 bananas, mashed
- 2 cups uncooked quick-cooking oats
- 1/2 cups raisins
- 1/3 cup butter, melted
- 1/4 cup fat-free milk
- 1 tsp vanilla extract
In a large mixing bowl, mix all ingredients together, beating well. Let mixture set for 5 minutes for oats to absorb moisture. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 15 to 20 minutes. Let stand for 1 minute before removing from cookie sheet. Remove to wire racks to cool.
Note: Use medium to large ripe bananas. Using small or barely ripe bananas will make your cookies dry. If your bananas are small, use 3 1/2 to 4.
No Sugar Added Oatmeal Raisin Cookies
- 2 eggs or 1/2 cup egg substitute
- 1/2 cup canola oil
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 3 tsp. baking powder
- 5 packets Sweet ‘N Low (or your favorite sugar-substitute packets)
- 1/2 cup milk
- 1/2 tsp. salt
- 3/4 cup flour
- 2 cups raw oats
- 1/2 cup raisins
Beat together the eggs, oil, vanilla, milk, cinnamon, baking powder, salt and Sweet ‘N Low. Add flour and mix thoroughly. Add raisins and oats. Mix well and drop by spoonfuls onto cookie sheet that’s been sprayed with vegetable oil spray. Bake 25 minutes. Cool slightly before removing from cookie sheet. NOTE: These cookies freeze well.
For more of Linda’s recipes visit http://diabeticenjoyingfood.blogspot.com