Recipe for low fat and sugar free cookies?

Question by ~ Trying to loose weight ~: Recipe for low fat and sugar free cookies?
My husband has very hi cholesterol and trigleserides and high liver function…
He is having some problems with his diet I want to make him cookies and I was wondering is there a way I can make them with not all the FAT and SUGAR? any websites or your own recipes? Thanks!

Best answer:

Answer by califblnd
No Sugar Sugar Cookies Diabetic Recipe
3/4 cup unsalted butter, room temperature
1/4 cup light butter, room temperature
1 cup SPLENDA Granular
1 tablespoon vanilla extract
1/4 cup egg substitute
1/4 cup water
3/4 teaspoon vinegar (white or cider)
1-1/2 cups all purpose flour
1-1/2 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder

1/3 cup low sugar or no sugar raspberry jam
3 ounces sugar-free chocolate, melted

Blend together butters, SPLENDA Granular and vanilla in a medium sized mixing bowl. Blend until butter is softened. Add egg substitute, water and vinegar. Mix briefly. Add flours, salt and baking powder. Mix with electric mixer on low speed (or by hand) until dough is formed. Do not over-mix.

Remove dough from bowl and place on a floured work surface. Divide dough in half. Pat each half into a circle. Cover with plastic wrap and refrigerate at least 1 hour, allowing dough to chill.

Preheat oven to 350 degrees. Lightly oil a baking pan or cookie sheet. Set aside.

Remove dough from refrigerator and roll out on a floured work surface to approx. 1/8 inch thick. Cut with large heart shaped cookie cutters. Cut small heart shapes out of the center of half of the cookies (these will be the tops of the finished cookies). Place cookies on a lightly oiled cookie sheet.

Bake in preheated 350 degrees oven 8-10 minutes or until lightly browned on the bottom. Cool on a wire rack.

Lightly drizzle melted chocolate over cookies with the heart cut-outs. Spread 2 tsp. raspberry jam on the remaining cookies. Place the cookies with the heart shaped cut-outs on top of the cookies spread with raspberry jam.

Makes approximately 16 large cookies and 18 smaller cookies or 4 doz. standard sized cookies

Nutritional Information per serving (2 standard sized cookies/serving):
Total Calories: 120
Calories from Fat: 60
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 90mg
Total Carbohydrate: 12g
Dietary Fiber: 0g
Sugars: 0g
Protein: 2g
Exchanges Per Serving: 1 Carbohydrate and 1 Fat

Add your own answer in the comments!

Posted by in Diabetic Cookies and tagged with cookies, Free, Recipe, Sugar | Trackback
  1. peppy_girl84 says:

    Low Fat Peanut Butter Cookie

    Just because you are trying to lose weight doesn’t mean that you can not enjoy a homemade cookie. Here is a low calorie, low fat treat you can try when you get that urge for a sweet treat.

    Both your taste buds and your waistline will thank you for this sweet treat which has only 45 calories and 1.5 grams of fat per serving.

    *I made this cookie for our city fair in 2001, and the cookie won a blue ribbon in the low-fat cookie category.

    To make this yummy treat, you will need the following ingredients:

    1 can (14 oz.) low fat sweetened condensed milk

    3/4 cup reduced fat peanut butter

    1/4 cup fat free egg substitute

    1 teaspoon vanilla extract

    2 1/4 cup reduced fat biscuit mix

    1/4 cup sugar


    Mix the milk, peanut butter, egg substitute and vanilla with a mixer on a low setting until smooth. Add the biscuit mix and blend well. Cover and chill for at least 3 hours.

    Preheat your oven to 350. Drop the dough by teaspoonful 2 inches apart on a cookie sheet coated with nonstick spray. Sprinkle with sugar and bake the cookies until lightly browned about 6-8 minutes.

    Hope you enjoy these yummy cookies!

  2. Rhapsody616 says:


    1/2 c. corn oil
    2 eggs
    Sugar substitute to equal 1 c. sugar
    2 c. flour
    1 tsp. salt
    1 tsp. nutmeg
    1 c. pumpkin
    2 1/2 tsp. cinnamon
    1/2 tsp. ginger
    1 tsp. baking soda
    1 c. raisins
    1 c. nutmeats

    Beat oil and eggs until well emulsified. Add sugar substitute and beat until fluffy. Add pumpkin, then the dry ingredients. Add raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 degrees for 15-20 minutes.

    Makes 3 dozen.

    1/2 c. butter
    1/2 c. natural peanut butter
    1 egg, slightly beaten
    1/3 c. sugar-free maple syrup
    1 tsp. vanilla
    1 tbsp. liquid sweetener
    1 2/3 c. flour
    1/2 tsp. baking powder

    Mix dry ingredients, mix all others in order listed. Combine all ingredients. Roll one teaspoonful of dough into a ball, place on greased cookie sheet, flatten with a fork dipped in flour….continue until all dough is used. Bake in 350 degree oven for 8-10 minutes. Do not overbake.

  3. smdiner says:

    You can use sugar substitute and maybe fat free margerine instead of butter but the flaor won’t be the same. You do need the consistency of shortning to make this work- you could use fat free cream cheese/mayo mix to substitute– it takes a bit of work but I hope it works.

    1/2 cup butter, softened
    1/2 cup shortning
    1 1/2 cups white sugar equivalent amount of Sugar substitute like Splenda
    2 eggs
    2 teaspoons vanilla extract
    2 3/4 cups all-purpose flour
    2 teaspoons cream of tartar
    1 teaspoon baking soda
    1/4 teaspoon salt
    2 tablespoons white sugar
    2 teaspoons ground cinnamon

    Preheat oven to 400 degrees F (200 degrees C).
    Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
    Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
    Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets

  4. jers says:


    1 c. flour
    1/2 tsp. soda
    1 1/2 c. quick cooking oats
    2 egg whites, slightly beaten
    1/4 tsp. cinnamon
    1 c. brown sugar
    1/3 c. oil
    1/2 c. skim milk
    1 c. raisins

    4 level measuring spoons of Sweet and Low brown sugar substitute (spoon included in box of sweet an low)
    Sift together flour, soda, cinnamon and brown sugar substitute. Stir in oats. Combine egg whites, oil, milk, vanilla and raisins and add to flour mixture. Mix well. Drop batter (1 teaspoon) on lightly oiled cookie sheet. Bake 375 degrees for 12 to 15 minutes, depending on texture desired. Shorter baking time results in a chewy soft cookie, the longer time in a crisp cookie

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