Diabetic Orange Cookies
Submitted by mukie
Soft, pillowy drop cookies bursting with fresh orange juice and grated zest, made with buttermilk and just 2 tablespoons of sugar in the whole batch. A bright, citrusy diabetic-friendly treat ready in 30 minutes.
YIELD
2 servingsPREP
20 minCOOK
10 minREADY
30 minFresh orange flavor belongs in cookies, and these little drop cookies prove it. A whole orange goes into the batter, both the juice and the grated zest, filling every bite with a sunny citrus punch that wakes up your whole mouth.
Buttermilk keeps them soft and tender while adding a subtle tang that pairs naturally with the orange. The entire batch uses just two tablespoons of sugar (or granulated fructose), letting the fruit do the heavy lifting.
They bake in 10 to 12 minutes and yield two to three dozen, so you’ll have plenty to share or stash in the cookie jar for the week.
Kitchen Tips
- Grate the orange zest before juicing; it’s much easier to zest a whole orange than a squeezed one
- The batter will be softer than a typical cookie dough; that’s the buttermilk doing its job for a cake-like texture
- Remove seeds from the fresh orange juice before adding it to the batter
- These are best eaten within a few days while they’re still soft and fragrant
Ingredients
Directions
Juice the grate the rind of the orange, remove seeds from the juice.
Cream together shortening and sugar replacement.
Add egg, orange juice and grated orange rind, beating until light and fluffy.
Combine flour, baking powder, baking soda and salt in sifter, and add alternately with buttermilk to creamed mixture.
stir to blend.
Drop by teaspoonsful onto lightly greased cookie sheets, 2 to 3 inches apart.
Bake at 375℉ (190℃) for 10 to 12 minutes.
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