These easy and classic cookies incorporate mild-tasting white whole-wheat flour for extra fiber and nutrients. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 300 degrees F. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the all-purpose flour and white whole wheat flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.

  • Shape dough into balls that are 1-inch in diameter. Place balls 2 inches apart on ungreased cookie sheets.

  • Bake for 14 to 16 minutes or until edges are set; do not let edges brown. Cool cookies for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.


Tips: Sugar Substitutes: Choose from Splenda Sugar Blend for Baking or Sun Crystals Granulated Blend. Follow package directions to use product amount equivalent to 1 3/4 cups sugar. Bake as directed except reduce baking time to 12 to 14 minutes. Per Serving with Substitute: Same as below, except 62 cal., 7 g carb. (4 g sugars). Carb. choice: 1/2

Nutrition Facts

73 calories; total fat 3g 5% DV; saturated fat 1.8g; cholesterol 19mg 6% DV; sodium 57mg 2% DV; potassium 21mg 1% DV; carbohydrates 10.9g 4% DV; fiber 0.2g 1% DV; sugar 7g; protein 0.8g 2% DV; exchange other carbs 1; vitamin a iu 106IU; vitamin cmg; folate 11mcg; calcium 5mg; ironmg; magnesium 1mg.

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