Diabetes | Diet | Treatment | Exercise | Best Diabetic Cookie Recipe

If you are diabetic then you’ll know that you’re supposed to ovoid any food with refined sugar in it due to the problems it causes with fluctuating blood sugar levels. The problem is that everyone likes to have a sweet treat no and again and diabetics are no different in this regard. As a result you will see lots of products on the market that cater for the diabetic that is looking for something tasty including sugar free cakes, lollipops, brownies and of course cookies.

In the 1970’s, artificial sweetners really became popular because people wanted to lose weight but keep eating the foods that they love. Since then there has been a lot of debate as to whether they really are any better for you than sugar and what side-effects they may have to offer. It’s even been said that they could be carcinogenic. FDA-endorsed research has been carried out and it’s been found that acesulfame potassium, aspartame, saccharin and sucralose is fine to eat. When buying these sweeteners you will normally find them under brand names so it’s important that you read the label to know what you’re getting.

Peanut Butter Chocolate Chip Cookie Recipe

1/2 c. of all-purpose flour
1/4 c. of whole wheat flour
3/4 teaspoon baking soda
Pinch of salt
1 c. of peanut butter
1/3 c. of Splenda Brown Sugar Blend
1 egg (beaten)
1/2 c. of milk
1 teaspoon of vanilla essence
1/2 c. of sugar-free chocolate chips

Heat the oven to 350 degrees and then grease an 8 inch square baking tray then place it to one side. Take a big sheet of waxed paper and use to place the flour, baking soda and salt then stir it up using a fork. Using a mixing bowl, you then add in the peanut butter, Splenda and eggs and mix up to form a cream. Then add in the milk and vanilla essence. Keep stirring and then add in the flour mixture. Then add in the choc chips.

Take the baking pan and then spread the dough out onto it evenly, then pat it down so that it’s nice and smooth. Pop it into the oven for 15 minutes or until you can see the edges are turning brown. Make sure you don’t allow it to get too baked otherwise the bars will get overly dry. Then take them out of the oven and make sure they have cooled down before you cut into bards and serve.

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