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Minty Leprechaun/Mistletoe Cookies
Source: Every Day's A Holiday Diabetic Cookbook, by Art Ginsburg (aka Mr. Food), and featuring Nicole Johnson, Miss America 1999, ©2002 by Cogin, Inc.

Mint and chocolate meringue cookies that are perfect for the holidays

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 25.7
Total Carbs 4.2 g
Dietary Fiber 0.0 g
Sugars 2.0 g
Total Fat 0.9 g
Saturated Fat 0.5 g
Unsaturated Fat 0.0 g
Potassium 4.6 mg
Protein 0.5 g
Sodium 4.6 mg
Dietary Exchanges
1/2 Fat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 each  egg whites
0.125 tsp  green food coloring
0 1/2 tsp  vanilla extract
0.125 tsp  mint extract
0.3333 cup  sugar
0.3333 cup  semi sweet chocolate chips
  1. Preheat oven to 325 degrees F. Coat nonstick baking sheets with nonstick cooking spray.
  2. In a large bowl, beat the egg whites, food color, and vanilla and mint extract with an electric mixer until soft peaks form. Gradually beat in the sugar; beat until stiff peaks form.
  3. Fold in the chocolate chips, then drop by tablespoonfuls onto the baking sheets.
  4. Bake for 10 minutes. Turn off the oven but leave the cookies in the oven until cool.

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