Tuesday, September 18, 2012

Yes, Diabetics This Chewy Chocolate Chunk & Cherry Cookie Recipe is For You!

Yes, Diabetics This Chewy Chocolate Chunk & Cherry Cookie Recipe is For You!

Author: Linda Wilson
We diabetics love sweets, too, and thanks to some of the newer sugar substitutions and ways of combining ingredients, we are able to enjoy some very tasty sweets.  The recipe in this article is fine for diabetics and so tasty others will enjoy them, too.  These Chewy Chocolate Chunk and Cherry Cookies are okay for the diabetic's lunchbox, great for the young diabetic after school treat, a great homemade gift for diabetics, etc.  See the note at the end of the recipe for other options.  As with all foods, diabetics must control portions.  One or two of these cookies a day, is all you should consume.
1/4 cup soft vegetable oil spread
2 tbsp + 2 tsp Splenda Brown Sugar Blend
1/3 cup Splenda Granular
1/2 tsp baking soda
1/8 tsp salt
1/4 cup egg substitute or 1 egg
2 tbsp cocoa baking powder
1 tsp vanilla
2/3 cup all-purpose flour
2/3 cup rolled oats
1/4 cup flaxseed meal
4 oz dark chocolate, chopped
2 oz white baking chocolate, chopped
1/2 cup dried tart cherries, coarsely chopped
Preheat oven to 350 degrees.
In a large mixer bowl on medium to high-speed, beat the vegetable oil spread. Add the Splenda Brown Sugar Blend, Splenda Granular, baking soda and salt. Beat until the mixture is well mixed, scraping down the sides of the bowl occasionally.
Beat in the egg, cocoa powder, and vanilla until combined. Beat in the flour. Using a wooden spoon or large plastic spoon, stir in the oats and flaxseed. Stir in 3/4 of the chopped dark chocolate and 2 tablespoons of the chopped white chocolate along with 1/3 cup of the chopped cherries.
Drop the mixture by rounded teaspoonfuls 2-inches apart on ungreased cookie sheets. Top with the remaining chocolates and cherries. Bake 8 to 10 minutes or until the edges are set. Allow cookies to cool on baking sheets for 1 minute. Remove cookies to wire racks to cool completely.
To store cookies, layer them between sheets of waxed paper in an airtight container at room temperature. Will keep for 5 days or a month in the freezer.
Yield: About 28 cookies.
Per cookie: 84 cal, 4 g (2 g sat)fat, 0 mg cholesterol, 53 mg sodium, 14 g carbs, 1 g fiber, 1 g protein (If you use egg substitute, that lowers the calories to 70 and the carbs to 10 grams).
Note: For those who cannot have the dried cherries, substitute chopped peanuts.  You can also make these cookies even more diabetic friendly by using 1/3 cup all-purpose flour and 1/3 cup whole-wheat flour.

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