Note: This recipe is especially for kids with diabetes, but can be a nutritious part of almost anyone's diet.
You can include cookies in your diabetic meal plan — just plan ahead and remember to eat in moderation.
Prep time: 45 minutes
- 2/3 c. light margarine, softened
- 2/3 c. brown sugar, firmly packed
- 2/3 c. sucralose
- 2 tsp. vanilla extract
- 2 eggs
- 11/2 c. all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. semisweet chocolate chips
- 1/4 c. pecans, chopped
- knife (you'll need help from your adult assistant)
- oven (you'll need help from your adult assistant)
- baking sheet
- measuring cup
- measuring spoons
- Preheat oven to 350º Fahrenheit (176º Celsius).
- Cream butter, brown sugar, sucralose, and vanilla extract together in a mixing bowl.
- Add eggs to above mixture one at a time, mixing well after each addition.
- Add flour, baking soda, and salt. Mix well until blended.
- Stir in chocolate chips and pecans.
- Place level tablespoon size of cookie dough on a greased baking sheet.
- Bake for 10-12 minutes or until golden brown.
- Remove from oven and cool on wire cooling rack.
Serving size: 1 cookie
Nutritional analysis (per serving):
1 g protein
4 g fat
1 g sat. fat
11 g carbohydrate
0 g fiber
12 mg cholesterol
78 mg sodium
7 mg calcium
0.5 mg iron
2/3 carbohydrate exchanges
Note: Nutritional analysis may vary depending on ingredient brands used.
Variations and suggestions:
Substitute another type of nut if you do not like pecans. Store the leftovers in an airtight container. You can either freeze half the batch or share them with your friends.
Reviewed by: Allison Brinkley, RD, LD/N
Date reviewed: March 2009
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
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