I would be EXTREMELY cautious in recommending anything to diabetics unless it's SPECIFICALLY approved by a diabetic institute and not just by the people marketing it.
I kept coming across this word isomalt in these forums, but didn't know what it was. Did a quick search. half the calories of sugar - but derived from sugar beets - makes me think that if you give it to diabetics you;re taking a chance.
How is it made? Sounds like very much an industrial product - these substitutes are rarely good for you. They say it has some side effects.
Also if you intend to make cookies for diabetics, you have to be extremely careful - or your diabetic clients do - because it's not just the sugar they can;t have. There are plenty of things diabetics can't have. Raisins, dates, dried fruits like that are full of sugar. Apple juice is full of sugar. Sugar free jam is full of sugar - you have to boil down the fruit a lot and the natural sugar in the fruit is concentrated in jam. Diabetics can't eat it. Diabetics have to be extremely wary of fruit - it must be weighed and most fruits are too sweet for them. Many diabetics mistakenly think that if they don;t eat "sugar" they'll be ok. Carbohydrates come in different forms, and they have to limit those. If the cookies have lots of nuts, there are still carbohydrates. Yes, they can get more chick pea carbohydrates than flour carbohydrates, but they are still not limitless. I would be VERY wary of marketing something for diabetics without warning that they have to weigh them and calculate them into your daily allotment of carbohydrates. More cookie means less bread or pasta or potato. Is it a good trade-off? especially trading an industrially produced carbohydrate that has not been around long enough to have been thoroughly tested, for some wholesome and nutritious carbohydrates, like whole wheat bread or a potato. Once in a while of course it would be ok, but then, once in a while a small piece of cake - real cake - won't do that much damage. It's that when we say this is ok for diabetics, the natural tendency (and who can blame them) might be to eat a lot of them. And if they;re full of substitutes, they won;t be very satisfying and will probably want to eat more.
I have a good friend who is a diabetic, and she's very careful. I learned a lot from her. As a carbohydrate lover, i have great compassion for diabetics and their plight. Hope they come up with a cure soon. But don;t make them think they can eat what will kill them.