Diabetic Cookie Recipe

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In the past, a decent diabetic cookie recipe can be hard to come by. Most of the cookies for diabetic doesn't taste well. But today, with all the great sugar substitutes available, almost every cookie you crave can be made so that you can eat it without compromising your health. Even better, they taste really good.

Diabetic Cookie Tips

  • Go for Sugarless

  • Splenda in recipe. These is a sweetener that tastes like sugar and performs virtually like sugar without the calories

  • Used unsweetened fruits and juices. They can either be fresh or canned in juice or water-packed. Bear in mind that fruit juice contains carbohydrates and cannot be considered free food for diabetics, so drain all canned fruits.

  • Herbs used in diabetic recipe should be dried leaves unless a recipe specifically states ground or fresh. Before adding be sure to crush leaves to release the flavor.

  • If recipes needed lemon and lime juices, be sure to use fresh lemon and lime  juice. Reconstituted lemon and lime juices contain preservatives and just don't taste the same as fresh when used in diabetic recipe.

  • If recipes needed garlic , always go for the fresh. Avoid using of garlic powder or garlic salt. Fresh garlic contain substances that inhibit the clumping of blood cells.

  • Limit the amount of carbohydrates, which covert to simple sugar causing an increase in glucose.

  • Choosing whole grain and wheat. These are good low carb alternatives to flour enriched products and also are low in fat and cholesterol.

  • Fiber helps regulate blood sugar levels by counteracting saturated fat and carbohydrates which will help to supplement your already low fat, low carb ingredients

  • Another important component of diabetic cooking is low sodium intake. The recommended maximum daily sodium intake for a diabetic is 2400 mg and should be a major factor in diabetic cooking.

For more cooking tips, refer to Diabetic Cook Book

Diabetic Cookie Recipes:

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