In my quest to try new recipes, I admit I was skeptical about this one. I found it in Prevention, the health magazine. These cookies turned out so yummy, further endorsed by my 83-year old father, that I am now skeptical that they should be considered a ‘diabetic’ cookie. Delish!
Soft in the middle and brushed with confectioners’ sugar on the outside, these cookies look so scrumptious it’s hard to believe they’re diabetes-friendly!
prep time: 20 minutes
total time: 34 minutes
1⅓ c all-purpose flour
1 c granulated sugar
⅓ c packed brown sugar
½ c cocoa powder
1 tsp baking powder
¼ tsp salt
¼ c trans-free margarine or butter, softened
3 lg egg whites, lightly beaten
1 tsp vanilla extract
Confectioners’ sugar, for rolling
Preheat oven to 350°F.
Combine flour, granulated sugar, brown sugar, cocoa, baking powder, and salt, breaking up any lumps of brown sugar. Stir in margarine until mixture is well combined and crumbly. (This part can be done in a food processor.) Add egg whites and vanilla extract. Stir by hand just until dough comes together.
Place a few heaping spoonfuls of confectioners’ sugar into shallow dish. Roll dough into 1½” balls, then roll balls in sugar to coat. Place 2″ apart on baking sheet coated with cooking spray. Bake 12 to 14 minutes, until just set around edges but still soft in the middle. Transfer to rack to cool.
Nutrition (per serving) 89 cal, 2 g pro, 18 g carb, 1 g fiber, 1.7 g fat, 0.3 g sat fat, 64 mg sodium