Diabetic Dessert of the Week – Chocolate Candy Cookies THURSDAY

January 9, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 1 Comment
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This week’s Diabetic Dessert of the Week is Chocolate Candy Cookies. I’ve got a Cookie Recipe for this week’s recipe, Chocolate Candy Cookies. Made using ; Skim Milk, Vanilla Extract Fructose-Sweetened Peanut Butter Cup Candy, Peanut Butter Baking Chips, and Corn Oil. The Cookies are 60 calories and 9 net carbs per Cookie. The Recipe is from the Diabetes Self Management website where you can a huge selection of Diabetic Friendly Recipes, Diabetes, News, Diabetes Management Tips, and so much more! You can also subscribe to the Diabetes Self Management Magazines, one of my favorites! I’ve left a link at the end of the post where you can subscribe. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Chocolate Candy Cookies
Preparation time: 25 minutes. Cooling time: 15 minutes.

Ingredients
Cooking spray
1 package (8 ounces) low-fat sugar-free chocolate snack cake mix (such as Sweet ‘n Low chocolate cake snack cake mix)
3 tablespoons skim milk
1 teaspoon vanilla extract
1 (3 1/4-ounce) package fructose-sweetened peanut butter cup candy, coarsely chopped (such as Estee)
2 tablespoons peanut butter baking chips
1/2 teaspoon corn oil

Directions
Preheat oven to 350°F. Spray baking sheets with cooking spray; set aside. Beat cake mix, milk, and vanilla extract in a medium bowl with electric mixer on low speed. When the mixture looks crumbly, increase speed to medium and beat 1-2 minutes or until a smooth dough forms (dough will be very sticky). Stir in chopped candy. Coat hands with cooking spray. Roll dough into 1-inch balls (recoat hands as needed). Place balls 2 1/2 inches apart on the greased baking sheets. Flatten each ball slightly with the bottom of a drinking glass coated with cooking spray. Bake 8-9 minutes, or until cookies lose their shininess and tops begin to crack. Do not over bake. Remove to wire rack to cool.

Heat baking chips and oil in a small saucepan over low heat until baking chips melt. Drizzle cooled cookies with melted baking chips. Allow topping to harden before serving.

Yield: 24 cookies.

Serving size: 1 cookie.

Nutrition Facts Per Serving:
Calories: 60 calories, Carbohydrates: 10 g, Protein: 1 g, Fat: 2 g, Saturated Fat: 1 g, Sodium: 17 mg, Fiber: <1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/chocolate-candy-cookies/

 

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