When I was the Diabetic cooking forum host for Zaar, I searched through the database for cookies with low fat and low carb nutritional numbers collecting them into this cookbook. Some have sugar but please, please note the nutritional numbers and the serving sizes. With education and a little bit of planning, we can all live with this disease without feeling left out.
These macaroons are made with almond paste rather than coconut, for those who either cannot eat sweetened coconut or don't like it (it also reduces the carbohydrate count so this recipe could be good for diabetics).
This is a neat little recipe I found in a lower carb cookbook. These are soft little puffs with a light and crispy bottom. Don't make the mistake my 4 year old did, though. The batter is awful! Wait until they are cooked!
I was looking for a good bar cookie to add to my cookie tray that was suitable for Redneck Epicurean who was diabetic. We were partners in a holiday cookie swap and I was in awe of her cheerfulness even when she was in tremendous pain. She loved them and in her honor I am renaming this bar for her. Combining coconuts and walnuts with a faint hint of maple really appealed to me so I decided to give it a try as well as posting here for others as well as for future reference. According to the source this bar has 126 cal., 2 g pro., 10 g carbo., 9 g fat, 27 mg chol., 141 mg sodium.
This is a healthier version of the so-called Neiman Marcus $250 cookies, I still make mine with sugar but I use some flour substitutes for a slightly heathier cookie (but just as fattening, I'm afraid)
I love layered bar cookies and this one appealed to me because the use beaten egg whites instead of the more common condensed milk looked quite interesting. The resulting cookie is a soft thin blondie-like bar with with a gooey layer of chocolate topped with a crispy shell.
From the Pittsburgh Post Gazette. These have earned a permanent spot on my Christmas Cookie Tray. I sometimes skip the glaze and just dust with confectioner's sugar when cookies have cooled. Prep time does not include chill time.
This is heavily adapted from a recipe I found in a great cookbook called "Sweet and Natural" by Janet Warrington. The dates add enough sweetness that you don't need sugar. This is not a super fudgy or super sweet cookie. But it is a nice little drop cookie when you want something tasty and relatively healthy!
These came out very light and crispy, but not the same texture as regular sugar meringues.
As you can see in the photo, they also come out very yellow instead of the usual white color.
I can only guess that it's the Splenda that causes it.
You can have 5 of these and only get 1 carb and 1 gram fat.