Quick easy diabetic cookie recipes?

I'm looking for a recipe that's not only very low sugar, but uses diabetic friendly flour as well. Any ideas??? Thanks!Quick easy diabetic cookie recipes?
I tried taking oats and grinding it into flour, too.





Applesauce Oatmeal Cookies (Low Fat and Moist)


Makes: 3 1/2 dozen





Ingredients:


1 1/2 cups all purpose flour


1 tsp. baking soda


1 1/2 tsp. ground cinnamon


1/2 tsp. salt


1/4 tsp. ground nutmeg


3/4 cup firmly packed brown sugar


1/2 cup Splenda


1/4 cup margarine, softened


3/4 cup applesauce (unsweetened)


1/4 cup egg substitute or 1 egg


2 Tbsp. fat-free milk


2 tsp. vanilla


3 cups quick or old fashioned uncooked oatmeal


1 cup diced (can use food processor, much easier) dried mixed fruit or raisins





Preparation:


1. Heat oven to 350 degrees. Lightly spray cookie sheets with cooking spray or grease lightly with cooking oil.





2. In medium bowl, combine flour, baking soda, cinnamon, salt, and nutmeg; mix well. In large bowl, beat sugars and margarine until well blended. Add applesauce, egg, milk and vanilla; beat well. Stir in flour mixture' mix well. Stir in oats and dried fruit; mix well. (Dough will be moist.)





3. Drop dough by rounded tablespoons onto prepared cookies sheets.





4. Bake 10 to 12 minutes or until edges are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store in tightly cover container.





Notes:


These cookies are moist and chewy; low in fat and low in sugar. I like them better the next day when they are moister and even more flavorful.





Plan on try making these with the brown sugar Splenda and adding powdered flaxseed (good source of omega-3 fatty acids).





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These is also a website that has specially diabetic recipes, too.


http://www.dlife.com/dLife/diabetic-reci鈥?/a>Quick easy diabetic cookie recipes?
Low-Sugar-Chocolate Chocolate Chip Cookies





(Recipe courtesy of Hershey's ~ 3 dozen)





1/2 cup (1 stick) butter or margarine, softened


1/4 cup sugar


granulated sugar substitute to equal 1/2 cup sugar


1 large egg


1 teaspoon vanilla extract


1 cup all-purpose flour


3 tablespoons Hershey's Cocoa or Hershey's European style Cocoa


1/2 teaspoon baking soda


1/8 teaspoon salt


2 tablespoons skim milk


1/3 cup Hershey's mini chips Semi-Sweet Chocolate





1. Heat oven to 375掳. In medium bowl, beat butter, sugar and sugar substitute until well blended. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in small chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.





Per 1 cookie: 50 calories, 1 g protein, 3 g fat, 5 g carbohydrate, 5 mg cholesterol, 50 mg sodium


Exchanges: 1 vegetable, 1/2 fat





Diabetic Cookie Recipes


Post By Carol Tewksbury (Guest Post) (12/15/2006)


Chocolate Cookie Drops





Creme together 1 stick softened butter, 1/3 c Splenda, 1/4 c Splenda brown sugar, 1 egg %26amp; 1 tsp vanilla Then add 1 c + 2 Tbsp flour, 1/2 tsp soda, dash of salt, 2 Tbsp milk %26amp; 3/4 c Hersheys sugar free chunks.





Bake at 375 on non stick sheets or parchment for 5 to 7 minutes (You can add walnuts if you wish)





My friend Amelia at TOPS gave me this recipe and a few samples. MMMM!





Here is my favorite peanut butter cookie recipe and can be made with sugar or for sugarfree use Splenda...not the sugar blend, but the other. As you will notice.....this recipe also contains no flour.


Low-Carb Peanut Butter Cookies





1 cup peanut butter (smooth or chunky) (You can even use carb-conscious


peanut


butter.)


3/4 cup Splenda or 1 cup sugar


1 large egg





Mix all three ingredients with a spoon until well combined. Drop by heaping


teaspoonful or even tablespoonful on an ungreased cookie sheet. Use a fork


to squish them down to the height you like. You can make the traditional


crisscross pattern with your fork or vary it. Bake at 350 degrees for 10 to 12 minutes.


You can decide how browned you like your cookies. Let them rest on the cookie


sheet for a few minutes before you remove them or, if they are medium rare, they


might fall apart. I like mine chewy so that's how I do them. This recipe will make


about a dozen cookies depending on how large you make yours











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