Jason Anderson - Diabetic Cookie Cookbook: Delicious Diabetic Cookie And Baking Recipes
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Diabetic Cookie Cookbook Delicious Diabetic Cookie And Baking Recipes
Copyright All rights reserved. No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, without the prior written permission of the publisher. Disclaimer All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material. While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.
Table of Contents
Introduction
For those suffering from this disease, the right diet is extremely important. Consuming a diet rich in vegetables and fruits is vital for controlling diabetes, and avoiding certain foods that can make diabetes worse is just as important. One of the main causes of diabetes is consuming a poor diet that contains high amounts calories, sodium and sugars. Here are some helpful dieting tips for controlling diabetes:
- Consume healthy carbs, these contain a lower glycemic index and will make you feel full for longer. Healthy carbs include whole grains, fruits, nuts, beans.
- Include fresh seafood in your diet. Salmon, cod and tuna are low in fat and some fish like salmon are natural sources of omega-3 fats.
- Consume meals that are well balanced.
Proper meals should be at least half vegetables, and only of your meal should include meat!
Chapter 1: Diabetic Diet Cookie Recipes
Pumpkin Cookies
Whisk eggs, brown sugar or Splenda, pumpkin, oil and molasses in a second bowl until well combined. Stir the wet ingredients and raisins into the dry ingredients until thoroughly combined. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1 inches apart. Bake the cookies until firm to the touch and lightly golden on top, switching the pans back to front and top to bottom halfway through, 10 to 12 minutes. Transfer to a wire rack to cool. Nutrition: 72 calories; 2 g fat; 1 g fiber; 13 g carbohydrates; 1 g protein; per cookie
Banana Bran Cookies
Beat mashed bannanas, egg whites, brown sugar, maple syrup, yogurt, and cinnamon. Combine the remaining dry ingredients: flour, oats, wheat bran, salt and baking powder in a separate bowl. Use an electric mixer to combine dry ingredients with wet mixture. Add in raisins, chopped prunes, and nuts. Roll cookies into balls, place on a cookie sheet coated with cooking spray. Bake for 8-12 minutes until cookies are firm and dry.
Nutrition: 117 calories; 0.5 g fat; 1 g fiber; 27g carbohydrates; 3g protein; per cookie
Peppermint Chocolate Cookies
Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork. Bake at 350F for 10 to 12 minutes.
White Chocolate Chip Cookies
White Chocolate Chip Cookies
Line 2 cookie pans with wax paper. Beat eggs, stevia, applesauce and vanilla together. Add butter and blend until smooth. Sift dry ingredients other than chips together. Mix half into batter until smooth, then add the rest. Dough should be very stiff.
Stir in chips. Roll or scoop into 1" balls. Flatten with wax paper covered glass bottom until about 2" round each. Bake 12-14 minutes, until bottom of cookies is slightly browned. Let cookies cool. Nutrition: 80 calories; 3 g fat; 1 g fiber; 11 g carbohydrates; 1 g protein; per cookie
Gingersnap Cookies
Mix oil and 1 cup sugar in a large bowl until combined. Beat in egg until combined. Stir in molasses until evenly incorporated. Sift flour, baking soda, cinnamon, ginger and salt over the wet ingredients and stir until just combined. Put the remaining cup sugar in a small bowl. Roll the dough into 1-inch balls and roll each ball in the sugar before placing 2 inches apart on an ungreased baking sheet.
Do not flatten. Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes. Transfer to a wire rack to cool. Nutrition: 103 calories; 5 g fat; 1 g fiber; 15 g carbohydrates; 1 g protein; per cookie
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