Forgotten Cookies Diabetic
Indulge in a guilt-free treat with these "Forgotten Cookies Diabetic"—a lighter take on the classic meringue cookie, crafted specifically for those looking to manage their sugar intake. Made with just a handful of simple ingredients like whipped egg whites, a touch of vanilla extract, and your favorite sugar substitute, these cookies are delicately crisp on the outside and melt-in-your-mouth soft on the inside. Optional add-ins like sugar-free chocolate chips or chopped nuts bring subtle bursts of flavor while keeping it diabetic-friendly. The unique baking method, where the cookies rest and dry in a turned-off oven, ensures perfect texture every time without requiring constant monitoring. With only 15 minutes of prep and zero added sugar, these airy, low-carb sweets are a delightful snack or dessert for any occasion. Perfect for diabetic diets or anyone seeking a healthier way to satisfy their sweet tooth!
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Recipe Information
Ingredients
- 2 large Egg whites
- 0.25 teaspoons Cream of tartar
- 0.5 teaspoons Vanilla extract
- 0.5 cups Granulated sugar substitute (e.g., erythritol or stevia blend)
- 0.25 cups Sugar-free chocolate chips or chopped nuts (optional)
- 1 Pinch of salt
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a clean and dry mixing bowl, add the egg whites and salt. Use an electric hand mixer or stand mixer to beat the egg whites on medium speed until foamy.
Add the cream of tartar and continue to beat the egg whites, increasing the speed to high. Slowly add the granulated sugar substitute, one tablespoon at a time, beating well after each addition.
Continue whisking the egg whites until stiff peaks form. The meringue should look glossy and hold its shape when you lift the beaters out of the mixture.
Gently fold in the vanilla extract and, if desired, sugar-free chocolate chips or chopped nuts using a spatula. Be careful not to deflate the meringue while mixing.
Using a spoon or a small cookie scoop, drop mounds of the meringue mixture onto the prepared baking sheet, spacing them about 1 inch apart.
Place the cookies into the preheated oven, then immediately turn the oven off. Do NOT open the oven door. Leave the cookies in the oven for at least 2 hours, or ideally overnight, to dry out completely.
Carefully remove the cookies from the baking sheet once they have dried. Store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 152.6 g | 55% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 0.7 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
