Diabetics can now enjoy holiday cookies. You can easily make diabetic shortbread cookies just by using some ingredients that are low within the glycemic index. People who suffer from diabetes are directed by physicians to eat a healthy diet as well as to eat foods that contain low blood sugar levels. Diabetics, just like everyone else, enjoy special holiday treats like cookies. Unfortunately, making cookies requires a large amount of sugar and diabetics must only consume food that are low in blood sugar levels.
On the other hand, you can bake special cookies that diabetics can safely eat. The main factor in doing so is by substituting the sugar as well as the other ingredients with items that are low on the glycemic index. Always remember that anyone can enjoy eating cookies and that the main key is within the ingredients.
Below is a step-by-step guide along with some helpful tips and instructions in making diabetic shortbread cookies. To get started, you will need the following:
Cookie cutters
1 1/2 teaspoons of baking powder
A whole egg
A Non-stick olive oil spray
1/4 cup of water
2 cups of whole grain flour (brown rice or whole wheat)
1/3 cup of xylitol
1 teaspoon of vanilla extract
1/2 cup of olive oil
Instructions:
1. The first thing you need to do is to preheat the oven to at least 350 to 400 degrees Fahrenheit. Then, spray a biscuit sheet or cookie sheet with some olive oil spray.
2. Using a medium-sized bowl, combine 1 1/2 teaspoons of baking powder, 2 cups of whole grain flour and 1/3 cup of xylitol. After combining the said ingredients, stir them together evenly.
3. Then, add the 1/4 cup water, a teaspoon of vanilla extract and an egg as well as 1/2 cup olive oil. Mix all the ingredients together until they are completely blended. Make sure that the dough that was created does not contain any lumps. Afterwards, roll the dough and make it into a ball and refrigerate for about 20 minutes.
4.Cover the cutting board with a quarter of an inch of whole grain flour. Then, remove the dough from the fridge. Afterwards, roll the dough out on the cutting board using a flour-covered rolling pin until it appears flat but not too flat.
5. Using your cookie cutters, cut out the shapes that you would like the cookies to turn out. Place the dough shapes on the sheet and leave about an inch between each cookie to avoid them from running together while they are being baked. Roll out the extra dough again so that you can still use it to cut out the holiday shapes.
6. Bake the shortbread cookies for about 15 minutes or when the edges become light brown in color.
7. Once the cookies are already cooked, put in a wire rack and allow to cool. Once they are cool, they are ready to be served.
Author Resource:
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