Diabetic Chocolate Peppermint Cookie Recipe

Diabetic Chocolate Peppermint Cookie Recipe

1 cup Margarine, (2 sticks)
1 1/3 cup Sugar
1 tsp Peppermint, flavoring
1/2 cup Egg, whites at room temperatur
3 cup All-purpose flour
1/2 cup Cocoa
2 tsp Baking powder
1/4 tsp Salt

Mix the margarine and sugar together and blend at medium speed untill light and
fluffy. Combine the mix with the low sugar flavorings and egg whites,and mix on medium speed for 60 seconds, scraping down bowl before and after adding diabetic flavorings and egg whites. Now seperatley stir flour, cocoa, baking powder and salt together and blend well to add to the creamy mixture. Mix at medium speed to blend well.

Cover and refrigerate from 3 hours to overnight.

When you take out the dough roll it out on a lightly floured
board to 1/4 inch thick. Cut with a 2 1/2 inch round cutter or an equivalent
cutter. Place on cookie sheets that have been sprayed with pan spray
or lined with aluminum foil. Bake at 350 for 10 to 12 minutes, or
until cookies are almost firm. Remove cookies to a wire rack and cool
to room temperature.

NOTE: Cookies will be soft if kept in an airtight container. If you
want them crisp, freeze them or keep them in a container that isn't

Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
Calories: 115, FAT: 5g, CHO: 16g, Na: 98mg, PRO: 2g, Cholesterol: 0
Desserts for Diabetics by Mabel Cavaiani, R. D.

Makes 3 dozen or so Chocolate Peppermint Cookies that diabetics can enjoy with everyone else.


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