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Chocolate Chip Cookies

Diabetic Recipe

Five variations of chocolate chip cookies! Chocolate chips with more chocolate, peanut butter and even cinnamon.

Chocolate Chip Cookies

Chocolate Chip Cookies I

The first variation is extremely similar to the standard recipe using brown sugar substitute. The second uses only regular sugar substitute but also makes a very tasty chocolate chip cookie.

1 cup margarine or butter at room temperature
1/4 cup sugar
3/4 cup brown sugar substitute
3 large egg whites, room temperature
1 tablespoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water, room temperature
1/2 cup mini semi-sweet chocolate chips


Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy. add egg white and vanilla to creamed mixture and beat at medium speed for one minute. Stir together flour, soda and salt to blend well.

Add 1/4-cup water to creamed mixture along with the flour mixture and mix at medium speed for one minute or until smooth. Add chocolate chips to dough and mix lightly. drop by tablespoonsful onto cookie sheets that have been lined with alumium foil or sprayed with nonstick cooking spray. Press down lightly with fingers dipped in cold water to form a circle about 2-inches across.

Bake at 375-degrees for about 12 minutes or until browned (the cookies won't be crisp unless they are browned). Remove cookies from hot cookie sheets to wire racks to cool to room temperate. Recipe yields 24 servings.

Variation: Chocolate Chip Bars

Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly roll pan that has been sprayed with nonstick spray, or greased with margarine. Bake at 375-degrees for 20 to 25 minutes, or until lightly browned and the bars pull away from the sides of the pan. Cool to room temperature and cut.

Nutrition Information

Recipe makes 36 bars
Serving size: 1 bar
Calories: 171; Total Fat: 7g; Saturated Fat: 1.9g; Carbohydrates: 23g; Cholesterol: 4mg; Sodium: 469mg; Fiber: 2g; Protein: 6g

Calories from Fat:  34 percent
Exchanges:  1-1/2 carbohydrate (1-1/2 bread-starch), 1 fat


Chocolate Chip Cookies II

1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup diet margarine
3/4 cup sugar substitute
1/2 teaspoon vanilla
1 egg
1/2 cup semisweet chocolate chips, shaved fine
1/2 cup nuts, optional

Preheat oven to 375-degrees. Cream softened margarine, add sweetener, vanilla and egg; blend well. Add flour, salt and baking soda. Beat well. Stir in chocolate chips and nuts. Drop by level spoonfuls on lightly greased pan. Bake about ten minutes.

Nutrition information:
Yield: 3-dozen cookies. Calories per serving:  40 without nuts, 50 with nuts.
Exchanges per cookie:  One cookie equals 1/4 bread, 1/2 fat (without nuts) 1 fat with nuts.


Peanut Butter Chocolate Chip Cookies

Delicious peanut butter chocolate chip cookies reduced in sugar using granualted sugar substitute and a nutrition kick from whole wheat flour and a touch of raisins and chocolate chips.

1/2 cup brown sugar
1/3 cup granulated sugar substitute
1/3 cup peanut butter
1/3 cup 2 percent milk
1/4 cup soft butter or margarine
1 egg
1 teaspoon vanilla
1/2 cup all-purpose flour
1/3 cup whole wheat flour
1 teaspoon baking soda
1/3 cup chocolate chips
1/4 cup raisins

Preheat oven to 350 degrees. Spray baking sheets with non-stick vegetable spray.

In large bowl or food processor, beat together brown and granulated sugars, peanut butter, milk, margarine, egg and vanilla until well blended.

Combine all-purpose and whole what flours and baking soda; add to bowl and mix just until incorporated. Do not overmix. Stir in chocolate chips and raisins.

Drop by heaping teaspoonfuls 2 inches apart onto baking sheets. Bake for 12 to 15 minutes or until browned.

Recipe makes 40 servings.
Serving Size: 1 cookie
Calories: 55; Carbohydrates: 7g; Fiber: 1g; Protein: 1g; Fat: 3g; Sodium: 51mg; Cholesterol: 4mg
Diabetic Exchanges: 1/3 Other Carbohydrate, 1/2 Fat


Chocolate-Chocolate Chip Cookies

Chocolate-chocolate chip cookies are very much like a standard chocolate chip cookie only with more chocolatey taste and less sugar.

1/2 cup butter or margarine, softened
1/4 cup sugar
1/2-cup granulated sugar substitute
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons cocoa or European style cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons skim milk
1/3 cup semi-sweet mini chocolate chips

Heat oven to 375-degrees.

In medium bowl, beat butter, sugar and sugar substitute until well blended. Add egg and vanilla; beat well.

Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in small chocolate chips.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake seven to nine minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.

Recipe makes 6 servings.
Calories: 50; Fat 3g; Cholesterol 5mg; Carbohydrates 50g; Protein 2g; Sodium 13mg
Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat


Cinnamon Chocolate Chip Cookies

Cinnamon tastes scrumptious with chocolate and these Cinnamon Chocolate Chip Cookies are no exception! As you may have heard, cinnamon is thought to be beneficial to diabetics so incorporating it when you can is a good idea.

2/3 cup butter, softened
2/3 cup brown sugar, firmly packed
2/3 cup Splenda Granular
2 teaspoons vanilla
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup semi sweet chocolate chips

Preheat oven to 350 degrees.

Cream butter, brown sugar, Splenda Granular and vanilla together in a medium mixing bowl. Mix until well blended and creamy. Add eggs, one at a time, mixing well after each addition. Scrape sides of bowl. Add flour, baking soda and salt. Mix until well blended. Stir in chocolate chips.

Place level tablespoons of cookie dough on an ungreased baking sheet. Bake 10-12 minutes or until golden brown. Remove from oven and cool on a wire cooling rack.

This recipe, when compared to a full sugar version, has a 20 percent reduction in calories, a 21 percent reduction in carbohydrates, and a 40 percent reduction in sugars!

Did You Know?

A very small quantity of ground cinnamon - less than a half-teaspoon a day - helped volunteers with type II diabetes mellitus reduce their levels of blood sugar - and reduce several cardiovascular disease risk factors, as well.

Recipe makes approximately 3-dozen cookies.
Serving size: 1 cookie
Total Calories: 90; Total Fat: 5g; Saturated Fat: 3g; Cholesterol: 20mg; Sodium: 55mg; Carbohydrates: 11g; Fiber: 0g; Sugars: 6g; Protein: 1g; Calories from Fat: 45
Exchanges Per Serving: 1/2 starch, 1 fat