Diabetes Recipes

Chocolate Cookie Crust

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Chocolate Cookie Crust

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Nutrition Facts

Makes: 8 Serving(s)

Amount Per Serving

Calories: 180

Total Fat: 9g

Cholesterol: 45mg

Sodium: 180mg

Total Carbohyrdates: 23g

Protein: 5g

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Category: Desserts

This Recipe Makes: 8 Serving(s)

What you'll need

  • 1/2 cup butter or margarine, softened
  • 1/4 cup sugar
  • 1/2 cup granulated sugar or sugar substitute equal to
  • 1 med egg
  • 1 tsp. vanilla extract
  • 1 1/3 cup all-purpose flour
  • 3 tbsp. Hershey's cocoa
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 2 tbsp. skim milk


  • Step 1
    In large mixer bowl, beat butter, sugar and sugar substitute until light and fluffy. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Shape dough into two 6-inch long rolls. Wrap in plastic wrap. Freeze six to eight hours. Heat oven to 350-degrees. Lightly grease 9-inch pie square baking pan. Cut dough into 1/8-inch thick slices; arrange enough slices, edges touching, to cover bottom and sides of prepared pie plate. Bake seven to nine minutes. Cool. Recipe makes eight servings.
  • Step 2
    Note: Leftover dough can be used for cookies. Slice as directed. Bake at 375-degrees. on ungreased cookie sheet seven to nine minutes. Cookies can be crushed in blender or food processor and used to top sugar-free frozen yogurt, folded into sucrose-free whipped topping or used as a garnish on sugar-free cakes or puddings.

Diabetic Exchanges

  • Fruit: 1
  • Fat: 1
  • Milk/Dairy: 1/2