Diabetic Baking Recipes

Simple | Delicious | Diet Friendly

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All the material contained in this book is provided for educational and informational purposes only. No responsibility can be taken for any results or outcomes resulting from the use of this material.

While every attempt has been made to provide information that is both accurate and effective, the author does not assume any responsibility for the accuracy or use/misuse of this information.

Table Of Contents:

Apple-Raisin Crumble

Blueberry-Lemon Country Cobbler

Roasted Stone Fruit with Cookie Crumble

Banana Bread (Vegan)

No Fuss Diabetic Blueberry Scones

Granola Protein Bars

Old Time Custard Pie

Friendly Berry Pie

Pineapple Pie

Pecan Pie

Blueberry Cobbler

Sugar Free Chocolate Cake

Spice Cake

Fresh Apple Cake

Lemongrass Cheesecake with Mandarin Orange Garnish

Chocolate Cake

Simple and Easy Cake

Cheesecake

Sugarless Orange Cookies

Sugar Cookies

Fruit and Nut Cookies

3 Ingredient Peanut Butter Cookies

Flourless Apple Pie Cookies

Lemon Cookies

Chocolate Almond Meringue Cookie

Peanut Butter and Jelly Cookie

Cinnamon Roll Cookie

Spicy Ginger Cookies

Carrot Oatmeal Cookies

Molasses Crackle Cookie

White Chocolate Chip Cookies

Chocolate Chip Cookies

Banana Pecan Muffins

Apple Muffins

Low Fat Bran Muffins

Cranberry Walnut Muffins

Apple-Raisin Crumble

Ingredients`

8 medium apples (6 McIntosh, Jonathan or Gala and 2 Granny Smith), unpeeled, chopped into ¾-inch cubes

⅓ cup (75 mL) raisins

2 tablespoons (30 mL) packed dark brown sugar

1 teaspoon (5 mL) vanilla extract

1 tablespoon (15 mL) cornstarch

12 gingersnap cookies

1 tablespoon (15 mL) canola oil

½ teaspoon (2 mL) ground cinnamon

1 tablespoon (15 mL) packed dark brown sugar

2 tablespoons (30 mL) maple syrup or honey

Directions

Preheat oven 350 °F (180 °C).

In medium mixing bowl, combine apples, raisins, 2 tbsp (30 mL) brown sugar, vanilla extract and cornstarch, toss gently, yet thoroughly until cornstarch is dissolved. Place in a 11 x 7-inch (28 x 18-cm) baking dish and set aside.

Place gingersnaps in small plastic resealable bag. Using back of spoon or meat mallet, crush cookies to coarse texture. Place in small mixing bowl and add remaining ingredients, except syrup. Stir to blend thoroughly and sprinkle evenly over fruit.

Bake, uncovered, 45 minutes or until fruit is bubbly. Remove from heat, drizzle syrup evenly over all and let stand 10 minutes to absorb flavours. Store cooled leftovers covered with plastic wrap in refrigerator up to two days.

Tip: If smaller amount is desired, divide recipe in half and bake in a loaf pan.

Number of Servings: 10

Nutritional Information

Per Serving:

Calories190

Total Fat2.5 g

Saturated Fat0 g

Cholesterol0 mg

Sodium25 mg

Carbohydrates 43 mg

Fibre3 g

Sugars 30 g

Protein 1 g

Potassium265 mg

Blueberry-Lemon Country Cobbler

Ingredients

Filling:

3 tablespoons (45 mL) sugar

1 tablespoon (15 mL) cornstarch

¼ cup (60 mL) water

1 lb (500 g) fresh (or partially thawed frozen) blueberries

1 ripe medium pear, peeled, halved, cored, and diced

1 tablespoon (15 mL) lemon zest

Topping:

¾ cup (175 mL) white or whole-wheat flour, spooned into measuring cup and leveled

2 ½ tablespoons (37 mL) sugar

1 teaspoon (5 mL) baking powder

½ cup (125 mL) fat-free buttermilk

2 tablespoons (30 mL) canola oil

1 egg white

1 teaspoon (5 mL) lemon zest

¼ teaspoon (1 mL) ground cinnamon

Canola oil cooking spray

Directions

Preheat oven to 400° F/200° C.

Coat an 11 × 7-inch baking pan with canola oil cooking spray.

Combine sugar, cornstarch, and water in a large non-reactive saucepan. Stir until cornstarch is completely dissolved, then stir in berries and pears. Bring to a boil over medium-high heat and boil 1 full minute. Remove from heat and stir in 1 tablespoon (15 mL) zest. Place fruit mixture in the baking pan.

Combine flour, 2 tablespoons (30 mL) of the sugar, and baking powder in a medium bowl. Combine buttermilk, canola oil, egg white, and remaining 1 teaspoon (5 mL) zest in a small bowl. Add buttermilk mixture to flour mixture and stir until just blended. Spoon batter into eight small mounds on top of the filling. Mix remaining sugar with cinnamon and sprinkle on top of cobbler. Bake 20-25 minutes or until filling is bubbly and a wooden pick inserted into the topping comes out clean. Let stand 20 minutes to absorb flavors.

Nutritional Information

Per Serving:

Calories165 g

Total fat4 g

Saturated fat 0.3 g

Trans fat0 g

Cholesterol0 mg

Sodium70 mg

Carbohydrates31 g

Fiber4 g

Sugar17 g

Protein3 g

Roasted Stone Fruit with Cookie Crumble

Ingredients

2-4 ripe but firm peaches or nectarines, halved and

pitted (or quartered if large)

3-4 ripe but firm large plums, halved and pitted

4-5 ripe but firm apricots, halved and pitted

1 tablespoon (15 mL) canola oil

1-2 tablespoons (15 to 30 mL) granulated sugar

Crumble Topping:

½ cup (125 mL) whole wheat flour

½ cup (125 mL) oats (old-fashioned or quick-cooking)

1/3 cup (75 mL) packed brown sugar

3 tablespoons (45 mL) canola oil

Directions

Preheat oven to 375 ˚F (190 ˚C).

In 9- x 13-inch (22 x 33 cm) baking dish, arrange halved fruit cut-side up. Drizzle with canola oil and sprinkle with sugar.

Place in oven and roast for 15 minutes, until starting to soften.

Meanwhile, in bowl (or bowl of food processor), combine topping ingredients and pulse or blend with fork until well blended and crumbly. Sprinkle evenly over fruit or use spoon to fill hollow middle of each fruit half.

Bake for additional 15 to 20 minutes, until topping is golden and fruit is tender and bubbly around edges. Serve warm with yogurt, ice cream or whipped cream.

Number of Servings: 8

Nutritional Information

Per Serving:

Calories190

Total Fat8 g

Saturated Fat0.5 g

Cholesterol0 mg

Carbohydrates30 g

Fibre3 g

Protein2 g

Sodium0 mg

Banana Bread (Vegan)

Ingredients:

3 bananas

1/2 cup unsweetened applesauce

1/2 cup sugar-free pancake syrup

1/4 cup Splenda brown sugar blend

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon salt

Options: (not counted in nutritional value)

1/2 teaspoon ground cinnamon

1/2 cup walnuts

1/2 cup chocolate chips

Directions

Preheat oven to 350 degrees

Mash bananas. Add applesauce, syrup, sugar. Mix well.

In another bowl, mix flour, baking soda, salt, and cinnamon (if you are using it).

Add dry ingredients to wet and mix well. Add nuts or chips, if you are using them.

Pour into a regular size loaf pan or four mini-loaf pans sprayed with non-stick spray. Bake 50 minutes, or until a toothpick comes out clean.

Let bread cool in the pan for 10 minutes, then on a wire cooling rack for at least 30 minutes

Number of Servings: 20

Nutritional Info

Per Serving:

Calories: 68.5

Total Fat: 0.2 g

Cholesterol: 0.0 mg

Sodium: 191.2 mg

Total Carbs: 15.5 g

Dietary Fiber: 0.7 g

Protein: 1.2 g

No Fuss Diabetic Blueberry Scones

Ingredients

1/2 cup unbleached all-purpose flour

1 tablespoon firmly packed light brown sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 cup nonfat vanilla yogurt

1 tablespoon olive oil

1/4 cup blueberries

Directions

Preheat oven to 425. Spray a baking sheet with cooking spray.

Combine flour, brown sugar, baking powder, baking soda, and cinnamon in a small bowl. Add yogurt and oil; stir mixture gently using a rubber spatula to make a soft dough, being careful not to overmix. Fold in blueberries.

Divide dough into two pieces and drop onto baking sheet. Bake for 15-20 minutes or until knife comes out clean.

Number of Servings: 2

Nutritional Info

Per Serving:

Calories: 166.3

Total Fat: 7.1 g

Cholesterol: 0.0 mg

Sodium: 236.2 mg

Total Carbs: 21.3 g

Dietary Fiber: 0.8 g

Protein: 13.3 g

Granola Protein Bars

Ingredients:

16 tablespoons shredded coconut

1 cup raw slivered almonds

1 large egg

4 tablespoons pure coconut oil

2 tablespoons unsalted peanut

28 gram dark chocolate in bulk

1 teaspoon authentic foods vanilla powder

39 gram(s) pure protein whey protein

340 grams unsalted raw cashews, broken and pieces

1 teaspoon spice, pumpkin pie

Directions

Preheat the oven to 350 degrees.

Mix all dry ingredients until blended. Add coconut oil, peanut butter and slightly beaten egg. Stir until thoroughly blended.

Press into 2" x 1-1/2" x 1/2" silicone molds.

Bake for about 15 minutes or until it begins to brown on the top.

Number of Servings: 28

Nutritional Info

Per Serving:

Calories: 175.6

Total Fat: 14.5 g

Cholesterol: 10.5 mg

Sodium: 11.0 mg

Total Carbs: 7.6 g

Dietary Fiber: 1.4 g

Protein: 11.3 g

Old Time Custard Pie

Ingredients:

1 refrigerated unbaked 9-inch pie crust

4 eggs, slightly beaten, or equivalent in egg substitute

1/2 cup pourable Sugar Twin

1 teaspoon vanilla extract

1 1/3 cup nonfat dry milk powder

2 cups hot water

1 dash ground nutmeg

Directions

Preheat oven to 375 degrees F. Place piecrust in a 9-inch pie plate and flute edges.

In a large bowl, combine eggs, Sugar Twin and vanilla extract. In a medium bowl, combine dry milk powder and hot water. Gradually add milk mixture to egg mixture.

Pour filling mixture into prepared pie crust. Lightly sprinkle nutmeg over top. Bake for 30 to 40 minutes or until a knife inserted near center comes out clean. Place pie plate on a wire rack and let set for 15 minutes.

Refrigerate for at least 1 hour.

Number of Servings: 8

Nutritional Info

Per Serving:

Calories: 111.8

Total Fat: 5.8 g

Cholesterol: 27.4 mg

Sodium: 128.1 mg

Total Carbs: 9.9 g

Dietary Fiber: 0.2 g

Protein: 2.6 g

Friendly Berry Pie

Ingredients:

4 cups fresh berries

1 (6 oz) graham cracker crust

1 (4 oz) package JELL-O Vanilla Sugar-Free Cook & Serve Pudding

1 (4 oz) package JELL-O Raspberry Sugar-Free Gelatin

1 1/2 cups water

1 cup Reduced-Calorie or Fat-Free Cool Whip

1/2 teaspoon vanilla extract (optional)

Directions:

Arrange berries on pie crust.

In a large saucepan, combine dry pudding mix, dry gelatin mix, and water.

Cook over medium heat until mixture thickens and starts to boil - stir often.

Spoon hot sauce over berries. Mix topping and berries and cover pie evenly.

Refrigerate at least 2 hours.

Number of Servings: 8 slices

Nutritional Info

Per Serving:

Calories: 192.6

Total Fat: 7.9 g

Cholesterol: 0.0 mg

Sodium: 219.9 mg

Total Carbs: 28.8 g

Dietary Fiber: 4.5 g

Protein: 1.9 g

Pineapple Pie

Ingredients

1- 20 oz. can crushed pineapple in 100% pineapple juice (no sugar added).

1- pkg. vanilla sugar free-fat free instant pudding.

1- 8 oz. tub sugar free whipped cream.

1- reduced fat graham cracker pie crust.

Directions

Thoroughly hand mix pudding w/ contents of can.

Fold in whipped cream.

Place filling in pie crust and chill for 1 hr.

Keep refrigerated.

Number of Servings: 8

Nutritional Info

Per Serving:

Calories: 245.8

Total Fat: 9.7 g

Cholesterol: 0.0 mg

Sodium: 404.8 mg

Total Carbs: 39.6 g

Dietary Fiber: 1.0 g

Protein: 1.2 g

Pecan Pie

Ingredients

2 tablespoons margarine / butter blend

2 large eggs

1 cup log cabin sugar free maple syrup

1/8 teaspoon salt

1/2 cup sugar substitute (Splenda or other)

1 tablespoon flour

1 teaspoon vanilla extract

1 1/2 cup pecan halves

1 unbaked 9" pie shell

1/2 tablespoon milk

Directions

Melt butter and put it to the side to cool down.

Add in order: eggs, syrup, salt, sugar substitute, flour, vanilla extract, and butter. Beat the mixture on slow speed until blended smoothly. Stir in pecans and make sure they are coated with mixture.

Pour into pie shell.

Brush crust rim with milk.

Bake at 350 for about 45 min to an hour.

Number of Servings: 8

Nutritional Info

Per Serving:

Calories: 280.6

Total Fat: 23.9 g

Cholesterol: 56.3 mg

Sodium: 261.3 mg

Total Carbs: 13.4 g

Dietary Fiber: 2.1 g

Protein: 4.3 g

Blueberry Cobbler

Ingredients

1/2 cup butter, salted

2/3 cup skim milk

1 1/2 cup Bisquick, Heart Smart

1 cup granulated white sugar

3 cups fresh or frozen blueberries with 1//4 cup sugar to sweeten slightly

Directions

Heat oven to 400 degrees.

Melt margarine in 11x7 baking pan.

Add milk, bisquik and sugar; stir until smooth.

Heat blueberries in a pan with 1/4 cup water and 1/4 cup sugar (toss gently, but don't stir) to allow juice/sauce to form

Drop spoonfuls of filling over batter.

Bake 30-35 minutes, until deep golden brown.

Nutritional Info

Per Serving:

Calories: 238.0

Total Fat: 8.8 g

Cholesterol: 21.0 mg

Sodium: 189.8 mg

Total Carbs: 40.2 g

Dietary Fiber: 1.2 g

Protein: 1.9 g

Sugar Free Chocolate Cake

Ingredients

Cake:

2 cups Splenda

1 3/4 cups oat flour

3/4 Hershey's unsweeted cocoa

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup liquid eggs (egg beaters)

1 cup skim milk

1/2 cup extra virgin olive oil

2 teaspoons vanilla extract

1 cup boiling water

Glaze:

3 tablespoons Splenda

1 tablespoon Hershey's unsweetened cocoa

1 teaspoon cinnamon

4 teaspoons water

Directions

Heat oven to 350 degrees. Grease (or use cooking spray)and flour a 13 x 9 pan.

Cake:

Stir together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

Stir in boiling water (batter will be thin).

Pour batter into prepared pans.

Bake 20-25 minutes.

Glaze:

Mix 3 tbsp Splenda, 1 tbsp Cocoa, 1 tsp cinnamon and 4 tsp water. Drizzle over cake.

Number of Servings: 12

Nutritional Info

Per Serving:

Calories: 138.3

Total Fat: 9.1 g

Cholesterol: 0.5 mg

Sodium: 443.1 mg

Total Carbs: 16.1 g

Dietary Fiber: 3.2 g

Protein: 4.6 g

Spice Cake

Ingredients

½ cup Butter (1 stick softened)

2 tablespoons Splenda

1 Egg

3 cups unsweetened applesauce (24 oz. jar)

1 teaspoon vanilla

2 cups flour

2 teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon cloves

1 cup chopped dates (or raisins)

1 cup chopped pecans

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, cream together softened butter and splenda until smooth. Add egg and beat until well mixed. Add applesauce and mix until blended.

Combine dry ingredients and gradually add to mixture while mixing. Stir in dates and pecans.

Pour into 13 x 9 inch ungreased baking dish and bake for 1 hour.

Number of Servings: 12

Nutritional Info

Per Serving

Calories: 286.4

Total Fat: 15.5 g

Cholesterol: 38.0 mg

Sodium: 61.7 mg

Total Carbs: 35.6 g

Dietary Fiber: 3.4 g

Protein: 4.1 g

Fresh Apple Cake

Ingredients

2 ½ cups sifted flour

4 teaspoons baking sode

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 cup walnuts

2 eggs

1 cup soft butter

2 teaspoons vanilla

1 teaspoon sugar substitute

4 cups fresh grated applies

Directions

Mix and sift all dry ingredients. Add butter, vanilla, eggs and sugar substitute. Beat until well blended. Stir in grated apples and nuts.

Pour into well greased 13x9 pan.

Bake at 375 degrees for 40-45 minutes.

Cut into 2 x 2-1/2 inch pieces

Number of Servings: 20

Nutritional Info

Per Serving:

Calories: 202.6

Total Fat: 13.9 g

Cholesterol: 42.9 mg

Sodium: 324.9 mg

Total Carbs: 17.6 g

Dietary Fiber: 1.6 g

Protein: 3.3 g

Lemongrass Cheesecake with Mandarin Orange Garnish

Ingredients:

2 tablespoons (30 mL) canola oil

2/3 cup (150 mL) graham wafer crumbs

½ cup (125 mL) skim milk

1 stalk fresh lemongrass, chopped or 3 tablespoons (45 mL) dried lemongrass

2 cups (500 mL) low fat cottage cheese

8 oz (250 g) 1 pkg. light cream cheese, at room temperature

2 eggs

1 tablespoon (15 mL) sucralose brown sugar blend

1 tablespoon (15 mL) cornstarch

1 can (10 ounces/284 mL) mandarin oranges, packed in juice, drained

Directions

Preheat oven to 325°F (165°C). Place parchment paper in the bottom of a 9 inch (23 cm) springform pan.

Sprinkle graham crumbs into the pan and add canola oil. Carefully spread around and pressing down.

In a small saucepan on medium, heat milk. Add lemongrass and stir well. Bring mixture to low boil. Remove from heat and allow to stand for at least 20 minutes. Strain to remove lemongrass. Save milk.

In a blender or food processer, blend cottage cheese until smooth. Add cream cheese, milk, eggs, brown sugar and cornstarch and blend until smooth. Pour over crust.

Bake for 45 minutes or until set. Allow to cool then refrigerate for 4 hours. Remove from pan. To serve: slice and garnish with mandarin orange segments and lemongrass, if desired.

Chocolate Cake

Ingredients

2/3 cup (150 mL) SPLENDA No Calorie, Granulated

2/3 cup (150 mL) all-purpose flour

1 teaspoon (5 mL) baking powder

1 pinch salt

6 ounces (170 mL ) semisweet chocolate

1/2 cup (125 mL) hot water

4 egg whites

1 teaspoon (5 mL) vanilla

Icing sugar (optional)

Directions

Preheat oven to 350F. Butter and flour an 8" square cake pan.

Stir together splenda, flour, baking powder and salt. Set aside.

In large heatproof bowl set over hot (not boiling) water, melt chocolate with water, stirring until smooth. Remove from heat. Let cool slightly. Whisk in egg whites and vanilla.

Stir the dry ingredients into the chocolate batter just until combined. Pour into 8-inch square prepared cake pan.

Bake on the top rack of a 350°F oven for 15 to 20 minutes or until edges pull away from pan (check at 15 minutes). Do not overcook.

Let cool on rack; dust with icing sugar if desired.

Number of Servings: 16

Nutritional Info

Per Serving:

Calories: 76.1

Total Fat: 3.4 g

Cholesterol: 0.0 mg

Sodium: 53.9 mg

Total Carbs: 9.9 g

Dietary Fiber: 0.8 g

Protein: 1.5 g

Simple and Easy Cake

Ingredients

1/3 cup oatmeal \, raw [not instant]

1/3 cup powdered milk

2 teaspoons cream of tarter

1 teaspoon baking soda

1 tablespoon splenda brown sugar blend

1 tablespoon splenda for baking

3/4 cup raisins

1/2 cup chopped pecans

2 cups applesauce [unsweetened]

1 teaspoon cinnamon

Directions

Mix all ingredients together. Place in a 9"X13" baking dish .

Bake at 375 degrees for 20-30 minutes until toothpick inserted in center comes out clean.

Number of Servings: 18

Nutritional Info

Per Serving:

Calories: 70.7

Total Fat: 2.6 g

Cholesterol: 0.1 mg

Sodium: 217.1 mg

Total Carbs: 11.7 g

Dietary Fiber: 1.2 g

Protein: 1.0 g

Cheesecake

Ingredients

1/2 cup splenda

4 egg whites

2 tablespoon. cornstarch

2 pkg of 8 oz reduced fat neufchatel cheese

1 pkg of 8 oz fat free cream cheese

1 cup fat free sour cream

2 teaspoons vanilla

sprinkle with cinnamon when done

Directions

Soften the cream cheese and neufchatel cheese in the microwave and stir.

Stir in splenda, cornstarch, sour cream and egg whites/egg beaters.

Beat until smooth and pour into cheesecake pan.

Bake at 300 degrees for 45 to 60 minutes. Sprinkle with cinnamon.

Number of Servings: 10

Nutritional Info

Per Serving:

Calories: 169.1

Total Fat: 9.9 g

Cholesterol: 34.0 mg

Sodium: 357.6 mg

Total Carbs: 10.2 g

Dietary Fiber: 0.0 g

Protein: 8.6 g

Sugarless Orange Cookies

Ingredients

½ cup soft butter

3 egg whites

½ cup freshly squeezed orange juice

1.5 cup flour

½ cup whole wheat flour

2 teaspoons baking powder

1 teaspoon cinnamon

½ cup chopped nuts

½ cup raisins

Directions

Mix butter, egg and orange juice. Add flour, baking powder, cinnamon, nuts and raisins.

Drop by teaspoons onto cookie sheet and bake at 375 degrees for 11 minutes.

Number of Servings: 30

Nutritional Info

Entire Recipe:

Calories: 2,452.0

Total Fat: 136.7 g

Cholesterol: 248.6 mg

Sodium: 1,169.5 mg

Total Carbs: 275.6 g

Dietary Fiber: 21.6 g

Protein: 53.2 g

Sugar Cookies

Ingredients:

1.5 cup whole wheat white flour

1/4 teaspoon each of baking powder and baking soda

1/8 teaspoon salt (optional)

4 tablespoons of Bestlife buttery baking sticks

1/2 cup Splenda No-Calorie Sweetener, granulated

2 large egg whites

1 teaspoon vanilla extract

Directions

Heat oven to 350F.

Whisk together flour, baking powder and soda, and salt into a bowl. Set aside.

In another bowl, beat the butter sticks and Splenda until fluffy. Add egg whites and vanilla until just combined, do NOT overbake. Slowly stir in the dry ingredients mixture (flour etc from earlier) until combined.

Coat cookie sheets with cooking spray. Cut the dough in half and roll each half out into even 1/4-inch thickness.

Cut out 18 cookies from each half and place them 1 inch apart on the greased cookie sheets until firm (about 6 to 8 minutes).

Number of Servings: 36 cookies

Nutritional Info

Per Serving:

Calories: 29.1

Total Fat: 0.7 g

Cholesterol: 0.0 mg

Sodium: 24.0 mg

Total Carbs: 4.1 g

Dietary Fiber: 0.1 g

Protein: 0.8 g

Fruit and Nut Cookies

Ingredients

2 large Egg

2/3 cup Brown Sugar, packed

3 tablespoons Butter, unsalted

1 teaspoon Vanilla Extract

1/4 cup dried dates

1 cup All-Purpose flour

1/2 cup Whole Wheat Flour

1/4 cup Oat Bran

2 tablespoons Flaxseed

1/2 teaspoon Baking Soda

1/2 teaspoon Cinnamon, ground

1/4 cup Pecans, chopped, toasted

Directions

Preheat over to 350*F. Line two cookie sheets with parchment paper, set aside.

In a large bowl, combine eggs, brown sugar, butter, and vanilla. Stir in dates, set aside.

In a medium bowl, combine flours, oat bran, flaxseed, baking soda, and cinnamon. Add flour mixture to the date mixture; stir until moist. Stir in pecans.

Drop by a scant quarter cup into 10 equal mounds, about 2 inches apart on prepared cookie sheets. Lightly flatten cookies.

Bake for 10 - 12 minutes or until edges are golden. Cool on cookie sheets for 1 minute. Transfer to a wire rack; cool completely.

Serving Size: Makes 10 cookies

Nutritional Info

Per Serving

Calories: 198.6

Total Fat: 7.6 g

Cholesterol: 46.3 mg

Sodium: 115.6 mg

Total Carbs: 34.9 g

Dietary Fiber: 2.3 g

Protein: 4.2 g

3 Ingredient Peanut Butter Cookies

Ingredients:

1 cup Splenda baking blend, plus extra for dipping glass

1 cup no-sugar-added creamy peanut butter

1 large egg

Directions:

Preheat oven to 375 degrees F. Coat two baking sheets with cooking spray.

In a medium bowl, stir together all ingredients. Using your hands, roll mixture into 1-inch balls; place 2 inches apart on prepared baking sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar.

Bake about 8-9 minutes or until edges are set and bottoms are lightly browned.

Nutritional Info:

Per Serving:

Calories: 127

Calories from Fat: 59

Total Fat: 6.6g

Saturated Fat: 1.3g

Trans Fat: 0.0g

Protein: 3.5g

Cholesterol: 9.3mg

Sodium: 29mg

Total Carbohydrates: 2.4g

Dietary Fiber: 0.8g

Sugars: 10g

Flourless Apple Pie Cookies

Ingredients:

1/2 cup roasted almond butter

2 tablespoons brown sugar

2 tablespoons honey

1 large egg

1 cup oat flour (See Note)

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup grated apple

1/4 cup chopped walnuts (optional)

Directions:

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

In a large bowl, beat almond butter, brown sugar, honey, and egg until smooth. Add oat flour, baking soda, cinnamon, and salt; mix until combined. Stir in apple and walnuts. Place heaping teaspoonfuls of batter onto baking sheets.

Bake 8 to 10 minutes, or until firm to the touch. Let cool 5 minutes, then remove to a wire rack to cool completely.

Nutritional Info:

Per Serving:

Calories: 146

Calories from Fat: 77

Total Fat: 8.6g

Saturated Fat: 0.9g

Trans Fat: 0.0g

Protein: 4.4g

Cholesterol: 16mg

Sodium: 160mg

Total Carbohydrates: 15g

Dietary Fiber: 2.3g

Sugars: 6.5g

Lemon Cookies

Ingredients:

2 eggs

1/3 cup stevia (see Note)

1 tablespoon plus 2 teaspoons lemon juice, divided

1 tablespoon lemon zest

1 teaspoon vanilla extract

1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 cup confectioners' sugar

Directions:

Preheat oven to 325 degrees F. Coat baking sheets with cooking spray.

In a large bowl, with an electric mixer, beat eggs until frothy. Add sweetener, 1 tablespoon lemon juice, the lemon zest, and vanilla; mix well. Beat in flour and baking powder just until mixed.

Drop dough by teaspoonfuls onto baking sheets.

Bake 8 to 10 minutes, or until lightly golden around edges. Cool slightly, then remove to a wire rack to cool completely.

Meanwhile, in a small bowl, whisk confectioners' sugar and remaining lemon juice. Drizzle over cooled cookies.

Nutritional Info:

Per Serving:

Calories54

Calories from Fat 5.1

Total Fat 0.6g

Saturated Fat 0.2g

Trans Fat 0.0g

Protein 1.6g

Cholesterol 19mg

Sodium 32mg

Total Carbohydrates 11g

Dietary Fiber 0.3g

Sugars 3.1g

Chocolate Almond Meringue Cookie

Ingredients:

Nonstick cooking spray

1 teaspoon cornstarch

1 tablespoon unsweetened cocoa powder

1/4 cup ground almonds (aka "almond meal")

1/2 cup granulated sugar, divided use

2 egg whites

1/4 teaspoon cream of tartar

Directions:

Preheat oven to 250 degrees F.

Line 2 cookie sheets with foil and treat with nonstick cooking spray.

Mix the cornstarch, cocoa powder, and ground almonds with half the sugar.

In a separate bowl, whip the egg whites until foamy and add the cream of tartar. Continue beating until the egg whites form soft peaks. Add the rest of the sugar and continue to beat until the egg white peaks are glossy and stiff.

Fold the cocoa/almond mixture into the meringue. Drop by spoonfuls onto the prepared cookie sheets.

Bake until the meringues are set and beginning to brown (30-40 minutes). Cool completely. Store in an airtight container.

Nutritional Info:

Per Serving:

Calories 25

Calories from Fat 5

Total Fat  0.5g

Saturated Fat 0.1g

Trans Fat 0g

Cholesterol 0mg

Sodium 0mg

Potassium 25mg

Total Carbohydrate 5g

Dietary Fiber 0g

Sugars 4g

Protein 1g

Phosphorus 10mg

Peanut Butter and Jelly Cookie

Ingredients::

1/4 cup no-sugar-added creamy peanut butter

1/4 cup margarine, softened

1/2 cup granulated Splenda

1/4 cup sugar

2 large egg whites

1 teaspoon vanilla

1 3/4 cup all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

3/4 cup sugar-free strawberry preserves

Directions:

Preheat oven to 350 degrees. Coat baking sheets with cooking spray.

In a large bowl, beat margarine and peanut butter with an electric mixer at medium speed until creamy. Slowly add Splenda and sugar, beating well. Add egg whites and vanilla; beat well.

In a medium bowl, combine flour, baking soda, and salt. Gradually add to peanut butter mixture, beating well. Roll dough into 40 (1-inch) balls. Place 2 inches apart on prepared baking sheets. Flatten into 1-inch circles.

Bake 8 minutes or until lightly browned. Cool for 2 minutes on pans, then remove to wire racks to cool completely.

Spread about 1-1/2 teaspoons of strawberry preserves on bottom of half the cookies; top with remaining cookies.

Nutritional Info:

Per serving:

Calories121

Calories from Fat 35

Total Fat 3.9g

Saturated Fat 0.7g

Trans Fat 0.6g

Protein 2.3g

Cholesterol 0.0mg

Sodium 111mg

Total Carbohydrates 15g

Dietary Fiber 2.3g

Sugars 7.6g

Cinnamon Roll Cookie

Ingredients:

1 cup quick-cooking oats

3/4 cup whole wheat flour

2 teaspoons ground cinnamon

1 1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons margarine, melted and cooled

1 egg

1 teaspoon vanilla extract

1/2 cup sugar-free maple syrup

Glaze:

2 tablespoons reduced-fat cream cheese, softened

2 teaspoons lowfat milk

1 teaspoon vanilla extract

2 tablespoons confectioners' sugar

Directions:

Preheat oven to 325 degrees F. Coat a baking sheet with cooking spray.

In a medium bowl, combine oats, flour, cinnamon, baking powder, and salt.

In a large bowl, combine margarine, egg, vanilla, and maple syrup. Add in flour mixture; mix well.

Refrigerate dough 30 minutes. Drop dough into 15 rounded scoops on baking sheet and flatten sightly.

Bake 10 to 12 minutes, or until golden brown. Let cool 5 minutes, then remove to a wire rack to cool completely.

Meanwhile, in a small bowl, whisk together cream cheese, milk, vanilla, and confectioners' sugar. Place in a small resealable plastic bag and snip off one corner. Drizzle over cookies.

Nutritional Info:

Per Serving:

Calories64

Calories from Fat 22

Total Fat 2.5g

Saturated Fat 0.6g

Trans Fat 0.3g

Protein 1.8g

Cholesterol 14mg

Sodium 120mg

Total Carbohydrates 9.1g

Dietary Fiber 1.1g

Sugars 1.4g

Spicy Ginger Cookies

Ingredients:

1/2 cup molasses

1/4 cup sugar blend

1/4 cup canola oil

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1-1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon ground ginger

3/4 teaspoon ground cloves

3/4 teaspoon ground nutmeg

Directions:

In a large bowl, beat the molasses, sugar blend, oil, egg and vanilla until well blended. Combine the remaining ingredients; gradually add to molasses mixture and mix well.

Drop by rounded teaspoonfuls (2 inches apart) onto baking sheets lightly coated with cooking spray.

Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks.

Number of Servings: 36

Nutritional Info:

Per Serving:

Calories: 60

Fat: 2g (0 Saturated Fat)

Cholesterol: 6mg

Sodium: 39mg

Carbohydrates: 10g (4g sugars, 0 fiber)

Protein: 1g

Carrot Oatmeal Cookies

Ingredients:

1 cup butter, softened

1 cup shortening

1-1/2 cups sugar

1-1/2 cups packed brown sugar

4 eggs

2 teaspoons vanilla extract

2 cups shredded carrots

4 cups quick-cooking oats

3-1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons salt

1 cup chopped walnuts

1 cup miniature semisweet chocolate chips

Directions:

In a large mixing bowl, cream the butter, shortening and sugars. Beat in eggs and vanilla. Add carrots; mix well.

Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.

Drop by rounded tablespoonfuls (3 inches apart) onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

Number of Servings: 72

Nutritional Info:

Per Serving:

Calories : 147

Fat: 8g (3g Saturated Fat)

Cholesterol: 19mg

Sodium: 133mg

Carbohydrates: 18 g (Sugars – 10g, Fiber – 1g)

Protein: 2g

Molasses Crackle Cookie

Ingredients:

2/3 cup sugar

1/4 cup canola oil

1 large egg

1/3 cup molasses

2 cups white whole wheat flour

1-1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1 tablespoon confectioners' sugar

Directions:

In a small bowl, beat sugar and oil until blended. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, salt, ginger and cloves; gradually add to sugar mixture and mix well. Cover and refrigerate at least 2 hours.

Preheat oven to 350°. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray; flatten slightly. Bake 7-9 minutes or until set. Remove to wire racks to cool.

Number of Servings: 30

Nutritional Info:

Per Serving:

Calories: 77

Fat: 2g (Saturated Fat – 0g)

Cholesterol: 7mg

Sodium: 106mg

Carbohydrates: 14g (Sugars – 7g , Fiber – 1g)

Protein: 1g

White Chocolate Chip Cookies

Ingredients

2 large Eggs

1/2 cup Powdered Stevia measures like sugar

4 oz Motts unsweetened Applesauce

1/2 teaspoon Vanilla Extract

1/4 cup Butter, unsalted

1/2 teaspoon Salt

1 teaspoon Baking Powder

2 cups Ground Whole Wheat Pastry Flour

1/2 cup White Baking Chips

Directions:

Preheat oven to 350. Line 2 cookie pans with wax paper.

Beat eggs, stevia, applesauce and vanilla together. Add butter and blend until smooth.

Sift dry ingredients other than chips together. Mix half into batter until smooth, then add the rest.

Dough will be very stiff. Stir in chips.

Roll or scoop into 1" balls. Flatten with wax paper covered glass bottom until about 2" round each.

Bake 12-14 minutes, until bottom of cookies is slightly browned. Cool.

Makes 24 cookies

Nutritional Info

Per Serving:

Calories: 79.7

Total Fat: 3.4 g

Cholesterol: 19.1 mg

Sodium: 72.3 mg

Total Carbs: 10.9 g

Dietary Fiber: 1.3 g

Protein: 1.4 g

Chocolate Chip Cookies

Ingredients:

1-1/2 cups whole wheat flour

1/2 cups old-fashioned or quick oats

1 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1/2 teaspoon salt

3/4 cup butter

3 tablespoons vegetable oil

1/3 cup Stevia Extract in the Raw

1/4 cup brown sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup Sugar Free Chocolate Chips

1/4 cup walnuts, chopped

Directions

Heat oven to 375.

Beat butter and oil, Splenda, sugar, and vanilla in large bowl until creamy. Add eggs and beat well.

Add dry ingredients, mixing until combined. Stir in chocolate chips and nuts.

Drop by rounded teaspoon onto ungreased cookie sheet.

Bake 7 to 9 minutes or until edges are lightly browned; Cool slightly; remove to wire rack to cool.

Number of Servings: 32

Nutritional Info

Per Serving:

Calories: 118.2

Total Fat: 8.5 g

Cholesterol: 24.7 mg

Sodium: 111.0 mg

Total Carbs: 10.9 g

Dietary Fiber: 1.3 g

Protein: 1.5 g

Banana Pecan Muffins

Ingredients

2 cups all purpose organic flour

1/2 cup oats

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

3/4 cup chopped pecans

3/4 erythritol

2 ripe bananas (about a cup mashed)

enough applesauce to bring mashed bananas up to a total of 1 & 3/4 cups of mashed fruit

1/3 cup walnut oil

Directions

Preheat oven to 375

Puree the fruit and erythritol with a hand blender or beater. Add the oil and mix well.

Mix all dry ingredients and add to the wet and mix just enough to combine well.

If you're not using paper muffin liners, then spray the tray with oil. Fill muffin cups and bake for 18-22 min until a toothpick comes out clean.

Cool for 5 min in the tray, then transfer to a wire rack.

Number of Servings: 16

Nutritional Info

Per Serving:

Calories: 157.5

Total Fat: 8.8 g

Cholesterol: 0.0 mg

Sodium: 155.2 mg

Total Carbs: 27.6 g

Dietary Fiber: 1.8 g

Protein: 2.5 g

Apple Muffins

Ingredients:

1 cup Wheat flour

1 cup Flour, white

2 teaspoons Baking Soda

6 tablespoons Stevia Blend for Baking

2 teaspoons Cinnamon, ground

8 tablespoons Crisco Pure Vegetable Oil

4 oz Apple Sauce-Natural-no sugar added

2 cups Apple (chopped)

2 teaspoons Vanilla Extract

2 tablespoons Fisher Chef’s Naturals Pecan Chips

2/3 cup Grated Carrots

Directions:

Add all dry ingredients and wet ingredients into 2 separate bowls, Mix each and then combine and mix until combined, Do not over mix

Add to muffin cups and bake at 350 for 35 minutes or until done,

Serving Size: 16 muffins

Nutritional Info

Per Serving:

Calories: 137.0

Total Fat: 7.5 g

Cholesterol: 0.0 mg

Sodium: 162.9 mg

Total Carbs: 15.9 g

Dietary Fiber: 1.3 g

Protein: 1.7 g

Low Fat Bran Muffins

Ingredients

1 cup Whole Wheat Flour,

1 teaspoon Baking Powder,

1 teaspoon Baking Soda,

½ teaspoon Salt,

1 cup Wheat bran, crude

1 cup Milk, nonfat (skim milk)

1 tablespoon Vinegar: White Vinegar

2 tablespoons Cooking Vegetable Oil

½ cup applesauce (unsweetened)

2 Egg whites

¼ cup Splenda

½ teaspoon Vanilla Extract

Directions

Bake at 375 for 20-25 minutes ( check after 18 min)

Serving Size: 12 muffins

Nutritional Info

Per Serving:

Calories: 77.6

Total Fat: 2.7 g

Cholesterol: 0.4 mg

Sodium: 255.4 mg

Total Carbs: 13.3 g

Dietary Fiber: 3.4 g

Protein: 3.1 g

Cranberry Walnut Muffins

Ingredients

1/2 cup Splenda No Calorie Sweetener, Granulated

3/4 cup all-purpose flour

3/4 cup whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 cup unsweetened orange juice

1 tablespoon water

1/4 cup Beatrice Fat Free Sour Cream

4 teaspoons Becel Olive Oil Margarine

1 egg, large

1/4 cup chopped walnuts

1 cup frozen cranberries

Directions

Preheat oven to 375F.

Line 8 muffin cups of a 12-cup muffin tin. Set aside.

Mix Splenda, flours, baking powder, baking soda and cinnamon in a medium sized mixing bowl. Set aside.

Mix orange juice, water, sour cream, margarine and egg in a small mixing bowl.

Add liquid mixture to dry mixture. Mix gently to combine. Add walnuts and cranberries and stir until just blended.

Spoon batter into eight muffin cups. Bake on top rack of preheated 375F oven 18-23 minutes or until a toothpick inserted comes out clean.

Number of Servings: 8

Nutritional Info

Per Serving:

Calories: 161.8

Total Fat: 5.3 g

Cholesterol: 26.6 mg

Sodium: 251.2 mg

Total Carbs: 24.9 g

Dietary Fiber: 2.7 g

Protein: 4.5 g