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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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
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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
| Serving size | 247.6 grams (247.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 322 |
| Total Fat 18.00g | 23% |
| Saturated Fat 10.00g | 50% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 270mg | 12% |
| Total Carbohydrate 152.60g | 55% |
| Dietary Fiber 12.00g | 43% |
| Total Sugars 0.70g | |
| Protein 11.10g | 22% |
| Vitamin D 0IU | 0% |
| Calcium 45mg | 3% |
| Iron 4mg | 23% |
| Potassium 436mg | 9% |
Source of Calories