A plate of these little half moon cookies will put a smile on any face. As the cookies bake, they expand, creating crackles in the sugar coating.
For this recipe, and for dozens of other Association-approved recipes, purchase The Big Book of Diabetic Desserts from our online store.
Serves: 26; Serving size: 2 cookies
Prep time: 15 minutes
Cook time: 10 minutes
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup 67% vegetable oil butter-flavored spread, at room temperature
1 cup dark brown sugar
2 large eggs
2 tsp vanilla extract
3 Tbsp confectioners' sugar
- Preheat oven to 350°F. Line the baking sheets with parchment paper and set aside. Combine the flour, cocoa, baking powder, and salt in a medium bowl and whisk to mix well. Set aside.
- Combine the butter-flavored spread and brown sugar in a large bowl and beat at medium speed until mixture is fluffy. Beat in the eggs, one at a time. Beat in the vanilla.
- Add the flour mixture and beat at low speed until a stiff dough forms. Place the confectioners’ sugar in a shallow dish. Roll the dough into 52 balls, 2 level teaspoons each. Toss in confectioners’ sugar to coat, shaking off excess.
- Place 1 inch apart on prepared baking sheets. Bake 8 to 10 minutes, or until cookies are lightly browned on the bottoms and have a crackled appearance on top.
- Cool the cookies on the baking sheets on wire racks for 2 minutes.
- Remove from the baking sheets and cool completely on the wire racks. The cookies can be covered in an airtight container and stored at room temperature up to 3 days.
Calories from Fat: 33
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 16 mg
Sodium: 81 mg
Total Carbohydrate: 16 g
Dietary Fiber: 1 g
Sugars: 9 g
Protein: 2 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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