Studded with chocolate and nuts, these crisp cookies are sure to entice bake sale patrons. Help buyers gauge how to fit this treat into a diabetes-friendly meal plan by labeling each pack with the calorie and carb count per cookie. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Lightly grease a large cookie sheet with the canola oil or line with parchment paper; set aside. In a large bowl combine flours, sugar, baking powder and salt. Stir in chocolate pieces and almonds. Make a well in the center of the flour mixture; set aside.

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  • In a small bowl whisk together egg, butter and almond extract. Pour egg mixture into the well in flour mixture; stir to combine. Using your hands, gently knead dough until it comes together. Divide in half.

  • On a lightly floured surface, roll each dough half into a 10-inch-long log. Place logs on prepared cookie sheet about 3 inches apart. Flatten each log so it is about 2 inches wide; press in short ends to make even. Bake 25 to 30 minutes or until firm and lightly browned.

  • Cool completely on the baking sheet. Transfer to a cutting board. Using a serrated knife, cut each log diagonally into 15 slices, each about 1/2-inch thick. Place slices, cut sides down, on the same cookie sheet. Bake in the 325 degrees F oven 10 minutes. Turn slices over. Bake 10 minutes more. Transfer to a wire rack; cool completely.

Tips

Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

84 calories; 3.3 g total fat; 1.6 g saturated fat; 2 mg cholesterol; 70 mg sodium. 40 mg potassium; 12.8 g carbohydrates; 0.8 g fiber; 7 g sugar; 1.8 g protein; 33 IU vitamin a iu; 10 mcg folate; 18 mg calcium; 12 mg magnesium;