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These easy and classic cookies incorporate mild-tasting white whole-wheat flour for extra fiber and nutrients.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr


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

1 cookie
73 calories; protein 0.8g; carbohydrates 10.9g; dietary fiber 0.2g; sugars 7.5g; fat 3g; saturated fat 1.8g; cholesterol 19.2mg; vitamin a iu 106.2IU; folate 11.4mcg; calcium 4.8mg; iron 0.2mg; magnesium 1mg; potassium 20.7mg; sodium 57.4mg.

1/2 starch, 1/2 fat