How to Make Diabetic Shortbread Cookies for the Holidays

Written by stewart smith
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How to Make Diabetic Shortbread Cookies for the Holidays
Diabetics can enjoy holiday cookies by using a few ingredients low on the glycemic index. (Jupiterimages/BananaStock/Getty Images)

People with diabetes are directed by their doctors to eat a diet low on the glycemic index, as well as whole foods with minimal processing. Diabetics love to enjoy holiday treats such as cookies, just as much as anybody else. Fortunately for them, they need not miss out on cookies and other tasty holiday treats. The key is in the ingredients. By using healthier ingredients which register low on the glycemic index scale, people who need to control their blood sugar can enjoy goodies too.

Skill level:
Moderately Easy

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Things you need

  • Non-stick olive oil spray
  • 2 cups whole grain flour (whole wheat or brown rice)
  • 1 1/2 tsp baking powder
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1 egg
  • 1/3 cup xylitol
  • 1 tsp vanilla extract
  • Cookie cutters

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Instructions

    Instructions

  1. 1

    Preheat the oven to 177 degrees Celsius. Spray a baking tray with some non-stick olive oil spray.

  2. 2

    In a medium-sized mixing bowl, combine 2 cups of whole grain flour, 1 1/2 tsp baking powder and 1/3 cup of xylitol; stir well to evenly distribute dry ingredients.

  3. 3

    Add an egg, 1/4 cup of water, 1 tsp vanilla extract and 1/2 cup of olive oil. Mix until all ingredients are blended completely and the dough has no lumps. Roll dough into a ball and put it into the refrigerator to firm for 20 minutes.

  4. 4

    Cover a cutting board with about 1/4-inch of whole grain flour. Remove the ball of dough from the refrigerator and, using a flour-covered rolling pin, roll the dough out on the cutting board until it is flat, yet not overly-thin, where it might tear.

  5. 5

    Using assorted cookie cutters, cut out holiday shapes with the rolled out dough; place the cut dough shapes on a baking tray, leaving about 1 inch between cookies to keep them from running together while baking. Roll out the extra dough and cut out more shapes. Repeat this process until all dough is used.

  6. 6

    Bake the cookies in the oven for 15 minutes. When the edges are a light golden brown colour, they are done baking. If they are not, continue baking for another 3 to 5 minutes.

  7. 7

    Remove from the oven and serve.

Tips and warnings

  • If you prefer, use 1/3 cup of fruit sugar instead of xylitol, as it too is low on the glycemic index.
  • Ovens vary in the time it takes to bake food, so check them often, so as not to burn the cookies.

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