just for kids

november 2002

Cookies are a traditional part of the holiday season. Remember that the new guidelines from the American Diabetes Association states that scientific evidence has shown that the use of sucrose (sugar) as part of the total carbohydrate content does not impair blood glucose control in people with type 1 or type 2 diabetes. Sucrose and sucrose-containing foods must be substituted for other carbohydrates gram for gram and not simply added to the meal plan.

So, can kids who have diabetes eat cookies? Yes, as long as their carbohydrates are counted and fit within their daily carbohydrate allowance. Ask your child's health care team as to how to include these holiday treats in your child's daily meal plan. Since fat accompanies sugar in cookies, you might want to read this month's 'cooking tips' for advice on lowering the fat in your favorite cookie recipes. Here are some recipes that have come to us that we'd like to share: Fruity Citrus Cookies (makes 30 cookies) (Adapted from Diabetic Mix 'N Match Meals (Ottenheimer Publishers) canola cooking spray 2 cups all-purpose flour 3 teaspoons baking powder 1/4 cup sugar 6 tablespoons margarine 8 ounces dried mixed fruit, chopped 1 teaspoon finely grated lemon zest 1 teaspoon finely grated orange zest 1 large egg 1/3 cup skim milk Preheat oven to 350° F. Lightly coat 2 baking sheets with cooking spray. In a mixing bowl, combine flour, baking powder, and sugar. Using a pastry blender or two forks, cut in margarine until mixture resembles fine crumbs. Stir in dried fruit and zest. Combine egg and milk. Stir into dry ingredients to form soft dough. Drop by tablespoonfuls onto prepared baking sheets. Bake 12-15 minutes, until golden. Transfer cookies to a wire cooking rack to cool completely. Per 2 cookies: 140 calories, 25 g carbohydrate and 4 g fat Diabetic exchanges: 1 1/2 carbohydrate (1 bread/starch, 1/2 fruit), 1 fat Chocolate Peppermint Cookies (makes 38 cookies) (Adapted from Delicious Ways to Control Diabetes Cookbook, Book Two, Oxmoor House) canola cooking spray 1/2 cup margarine, softened 1/3 cup sugar 1/2 cup granulated brown sugar substitute (such as brown Sugar Twin) 1/2 cup egg substitute 1 teaspoon vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup unsweetened cocoa 2/3 cup finely crushed sugar-free peppermint candies (about 30 candies) Preheat oven to 350°F. Lightly coat 2 cookie sheets with cooking spray. Beat margarine at medium speed with an electric mixer until creamy. Gradually add sugar and brown sugar substitute, mixing well. Add egg substitute and vanilla; beat well. Combine flour, baking powder, baking soda, salt, and cocoa. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto waxed paper. Roll into balls. Place balls 2 inches apart on prepared cookie sheets. Flatten balls with a fork. Bake for 10 to 12 minutes. Remove from cookie sheets and cool on wire racks. Per cookie: 70 calories, l2 g carbohydrate, 3 g fat Diabetic exchanges: 1 carbohydrate (bread/starch), 1/2 fat Chocolate Chip Cookies (makes 36 cookies) (Recipe Courtesy of the American Diabetes Association) cooking spray 1 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup stick margarine 1/2 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1/4 cup no-sugar-added applesauce 2 tablespoons 1% low-fat milk 2 teaspoons vanilla extract 1/2 cup chocolate chips Preheat oven to 350°F. Lightly coat 2 baking sheets with cooking spray. In a small bowl, whisk together flour, baking soda, and salt. In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. Add the sugars, egg, applesauce, milk, and vanilla and beat 1 minute. Stir in chocolate chips and the flour mixture. Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, 14 to 16 minutes. Remove and cool on a baking rack. Per Cookie: 72 calories, 10 g carbohydrate, 3 g fat Diabetic exchanges: 1/2 carbohydrate (bread/starch), 1/2 fat Peanut Butter and Jelly Cookies (makes 20 cookies) (Recipe Adapted from Delicious Ways to Control Diabetes Cookbook, Book 3, Oxmoor House) 1/4 cup margarine, softened 1/4 cup no-sugar-added creamy peanut butter 1/2 cup granulated sugar substitute (such as Splenda) 1/4 cup sugar 2 egg whites 1 teaspoon vanilla extract 1 3/4 cup all-purpose flour 1 teaspoon baking soda 1/8 teaspoon salt cooking spray 3/4 cup low-sugar strawberry spread Beat margarine and peanut butter at medium speed of an electric mixer until creamy. Gradually add sugar substitute and sugar, beating well. Add egg whites and vanilla. Beat well. Combine flour, soda, and salt in a small bowl. Gradually add to creamed mixture, mixing well. Shape dough into 1-inch balls. Place balls 2 inches apart on cookie sheets coated with cooking spray. (You should get 40 balls.) Flatten cookies into 2-inch circles until a flat-bottomed glass. Bake at 350°F for 8 minutes, or until lightly browned. Cool slightly on cookie sheets, then transfer to wire racks to cook completely. Spread about 1/2 tablespoon strawberry spread on the bottom of half of the cookies. Top with remaining cookies to form sandwiches. Per cookie: 97 calories, 13 g carbohydrate, 4 g fat Diabetic exchanges: 1 carbohydrate (bread/starch), 1 fat FTG