Holiday Cookies Recipes for Healthy Diabetic Living

The holidays are here and those with Diabetes can still enjoy some sweets with a few fun recipes. Thanks to help from our friends at Crittenton’s Diabetic Education and Nutrition Center, we will continue to have tips and healthy eating tools as we look forward to a new year. These cookie recipes for Diabetics are courtesy of diabeticlivingonline.com.   Looking for more? Check out our Sweet Potato Pie recipe!

Almond Cream Cutouts

MAKES: 48 servings

SERVING SIZE: 1 cookie

CARB GRAMS PER SERVING: 7

1/2 cup butter, softened
1/4 cup reduced-fat cream cheese (Neufchatel), softened
1 8 ounce can almond paste
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
2 1/2 cups flour

1. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium speed until smooth. Add almond paste, baking powder, and salt; beat until well combined. Beat in egg. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 1 to 2 hours or until easy to handle.

2. Preheat oven to 400 degrees F. On a lightly floured surface, roll dough, half at a time, to an 1/8-inch thickness. Using a 2-1/2-inch cookie cutter, cut into desired shapes. Place cutouts 1 inch apart on ungreased cookie sheets. Reroll scraps as necessary. If desired, decorate unbaked cookies with sugar sprinkles or egg white “paint” before baking.

3. Bake for 6 to 8 minutes or until edges are firm and just starting to brown. Transfer cookies to a wire rack and let cool. If desired, decorate plain cooled baked cookies with piped chocolate. Makes about 48 (1 cookie each) servings.

Chocolate Chunk Cherry Cookies MAKES: 28 servings

SERVING SIZE: 1 cookie YIELD: about 28 cookies

CARB GRAMS PER SERVING: 14

1/4 cup tub-style 60 percent to 70 percent vegetable oil spread
1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
1/3 cup granulated sugar or sugar substitute blend* equivalent to 1/3 cup sugar
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flax seed meal
4 ounces dark chocolate, chopped
2 ounces white baking chocolate, chopped
1/2 cup dried tart cherries, coarsely chopped

1. Preheat oven to 350 degrees F. In a large bowl, beat vegetable oil spread with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt. Beat until well mixed, scraping side of bowl occasionally. Beat in egg, cocoa powder, and vanilla until combined. Beat in flour. Using a wooden spoon, stir in rolled oats and flax seed meal. Stir in 3 ounces of the dark chocolate, 2 tablespoons of the white chocolate, and 1/3 cup of the cherries.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Top with remaining dark chocolate, white chocolate, and cherries. Bake for 8 to 10 minutes or until edges are set. Let cookies cool on cookie sheets for 1 minute. Transfer cookies to wire racks; let cool.

Want more? Visit our website for more recipes and healthy living tips for seniors.