Note: This recipe is especially for teens with diabetes, but can be a nutritious part of almost anyone's diet.
You can include cookies in your diabetic meal plan — just plan ahead and remember to eat in moderation.
Prep time: 45 minutes
2/3 c. light margarine, softened
2/3 c. brown sugar, firmly packed
2/3 c. sucralose
2 tsp. vanilla extract
1½ c. all-purpose flour
1 tsp. baking soda
¼ tsp. salt
¾ c. semi-sweet chocolate chips
¼ c. pecans, chopped
Preheat oven to 350°F (176°C).
Cream butter, brown sugar, sucralose, and vanilla extract together in a mixing bowl.
Add eggs to above mixture one at a time, mixing well after each addition.
Add flour, baking soda, and salt. Mix well until blended.
Stir in chocolate chips and pecans.
Place level tablespoon size of cookie dough on a greased baking sheet.
Bake for 10 to 12 minutes or until golden brown.
Remove from oven and cool on wire cooling rack.
Serving size: 1 cookie
Nutritional analysis (per serving):
1 g protein
4 g fat
1 g sat. fat
11 g carbohydrate
0 g fiber
12 mg cholesterol
97 mg sodium
8 mg calcium
0.5 mg iron
2/3 carbohydrate exchanges
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Substitute another type of nut if you do not like pecans. Store the leftovers in an airtight container. You can either freeze half the batch or share them with your friends.