Diabetes and Food: My Latest Cookie Indulgence

Kerri Sparling Health Guide June 02, 2010
  • "I'll just stand here and keep you company."  He crossed his arms over his chest and kept his eyes on the red bowl I was stirring."Chris, you aren't keeping me company. You're lurking."  The butter and the sugar were starting to mix up in the bowl, giving off that sweet aroma of cookies-to-...

3 Comments
  • Michael Hoskins
    Jun. 02, 2010

    Back in college, I LOVED the raw cookie dough - despite all the warnings against it! My BGs didn't agree, but I was in college and happy with that life. Oh well. No worries on the baking front, that's just as good as anything in the kitchen!

    • Katharine
      Jun. 03, 2010

      I make these all the time. They have only a few carbs per serving. You can have a guilt free nosh up in front of the telly if you like. I make these, and other lovely items for my type one son's breakfasts.  He is 18, on MDIs and has a hbaic of 6.0%

       

       

      Robert Atkins' Peanut/choc chip cookies

       

       

      125g/4.5 oz of chunky peanut butter

      ...
      RHMLucky777
      Read More

      I make these all the time. They have only a few carbs per serving. You can have a guilt free nosh up in front of the telly if you like. I make these, and other lovely items for my type one son's breakfasts.  He is 18, on MDIs and has a hbaic of 6.0%

       

       

      Robert Atkins' Peanut/choc chip cookies

       

       

      125g/4.5 oz of chunky peanut butter

      185mls/ 6 fl oz of double cream

      75g/ 2oz chopped pecans or peanuts

      35g/ 1 oz chocolate chunks

      2 teaspoons vanilla essence

      2.5 tablespoons of granular sugar substitute

      2 tablespoons soy flour

      1 teaspoon baking powder

       

      Pre heat the oven to 190 deg/375deg/gas 5

       

      Grease a baking tray or use a silicon liner on a tin.

       

      Mix all the ingredients together.

       

      Put a teaspoon of each cookie mixture on the tray and bake for 9 mins.

       

       

      Karen Barnaby's Brownies

       

      10oz/ 285g cream cheese

      8oz/ 250g unsalted butter

      4oz/ 112g very high cocoa solids dark chocolate (Lidl's sells this for £1 a bar)

      3 tablespoons of granular sugar substitute

      4 large eggs

      2 teaspoons instant coffee granules

      1 teaspoon vanilla extract

      1 teaspoon chocolate extract (Lakeland used to sell this but don't do it currently)

      2 cups almond meal (400mls) finely ground almonds

      6 tablespoons/90mls good quality cocoa powder

      ½ teaspoon salt

      1 heaped teaspoon of baking powder

       

      Preheat the oven to 350/170 deg. Grease a 13 x 9 in baking pan and line with parchment paper.

       

      Have the cream cheese, butter and eggs at room temp.

      Melt the chocolate either in a bowl over a pan of hot water or in the microwave.

       

      Combine all the ingredients. To reduce egg curdling add dry ingredients alternating with egg at each egg addition.

       

      Bake for 25-35 mins. The top should be firm but the inside should be squishy.

       

    • Kerri Sparling
      Health Guide
      Jun. 07, 2010

      Oh man, I'm going to have to try that recipe - sounds delicious!