Diabetic Biscuits Recipes

DIABETIC PEANUT BUTTER COOKIES

Diabetic Peanut Butter Cookies image

This is a Paula Deen recipe and the day she made them on TV I did also. I think they are wonderful.

Provided by Jacqueline in KY

Categories Dessert

Time 22m

Yield 18 cookies, 18 serving(s)

Number Of Ingredients 4

Ingredients

1 cup peanut butter (smooth or crunchy...your choice)
1 cup sugar substitute (Splenda)
1 egg
1 teaspoon vanilla

Steps:

Mix together well and form into balls (about the size of large walnuts)
Dip fork in Splenda and press tines into cookie
Bake on parchment lined cookie sheet at 350 degrees for 12 minutes.
Let cool on sheet on cooling rack.

DIABETIC ORANGE COOKIES

Diabetic Orange Cookies image

These good-for-you cookies have a wonderful citrus flavor and just the right amount of natural sweetness. You'll find they appeal to everyone-even to folks who aren't on restricted diets.-Ginette Martino, Deltona, Florida

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
1 teaspoon baking powder
Sugar substitute equivalent to 3/4 cup sugar
2 teaspoons grated orange zest
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup vegetable oil spread
1/3 cup chopped raisins
1/4 cup egg substitute
2 tablespoons orange juice

Steps:

In a medium cowl, combine the first six ingredients. Cut in vegetable oil spread until mixture resembles coarse crumbs. Stir in raisins. Add egg substitute and orange juice; mix well. , Drop by teaspoonfuls onto baking sheets coated with cooking spray. Flatten with a fork dipped in flour. Bake at 375° for 13-15 minutes. Cool on wire racks.

Nutrition Facts :

DIABETIC DUNKING BISCOTTI

Diabetic Dunking Biscotti image

My friend gave me this wonderful Diabetic Biscotti Recipe. Each serving: 2 cookies ½ starch choice ½ sugar choice 1 fats and oils choice, 13 g carbohydrates, 5 g total fat, 2 g. protein 1 g saturated fat,79 g sodium,1 g fiber and 101 cal. I just love these cookies !

Provided by Kitty_Pile_Up

Categories Dessert

Time 40m

Yield 42 cookies, 21 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour, . 500ml
1/2 cup sugar substitute, . 125ml (granular low-calorie sweetener)
1 1/2 teaspoons baking powder, 7ml
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon, 2ml
1/4 teaspoon salt, .. 1ml
1/3 cup soft margarine or 1/3 cup butter, . 75ml
1/4 cup granulated sugar, .. 50 ml
2 eggs, 2
1 teaspoon vanilla extract, .. 5ml
1/2 teaspoon almond extract, . 2ml
1/4 cup finely chopped hazelnuts, 50ml

Steps:

In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
Kitchen tip:.
Roast hazelnuts in a shallow pan in 350°F.
(180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.

CHEDDAR BISCUITS FROM DIABETIC LIVING

Cheddar Biscuits from Diabetic Living image

Tender, flaky, cheesy biscuits are no longer an indulgence to avoid. Perfect for Asparagus, Prosciutto and Arugula Breakfast Sandwiches and Biscuits and Country Sausage Gravy (both recipes are diabetic friendly). From Spring 2013 Diabetic Living magazine.

Provided by Crafty Lady 13

Categories Breads

Time 34m

Yield 8 biscuits

Number Of Ingredients 8

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold butter, cut into pieces
2 tablespoons plain fat-free Greek yogurt
1 tablespoon canola oil
1/4 cup reduced-fat shredded cheddar cheese
2/3 cup nonfat milk

Steps:

Preheat oven to 425°F In a large bowl stir together flour, baking powder and 1/4 teaspoon salt. Using a pastry blender or two knives, cut in butter pieces, yogurt and oil until mixture resembles coarse crumbs. Stir in cheese, Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.
Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat dough into an 8-1/2 x 4-1/2 inch rectangle. Cut dough lengthwise in half. Cut each half crosswise into four biscuits to make eight biscuits total. Place biscuits 1 inch apart on an ungreased baking sheet.
Bake about 14 minutes or until golden brown. Serve warm.
To Store: Place any remaining biscuits in an airtight container. Cover and store up to 2 days or freeze up to 2 months.

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