Adapting your own cookie recipes vs trying out diabetic cookies

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I love cookies and cakes at special occasions such as Christmas, New Years, Easter, and concerts and events. We had our annual women's society Christmas party before Christmas and we all had to bring something, so I brought along my favorite shortbread recipe, and adapted it to make it more healthier, I substituted whole wheat flour and soy flour for part of the all purpose flour I use, but I kept the butter, cut down on the salt, and did not use all icing sugar, but part of it. I have done the same for other recipes before I knew I had diabetes, using whole wheat flour instead of all purpose for brownies, using unsalted butter and putting in just a little salt and in some cases none at all, substituting apple sauce for part of the butter. But these diabetic cookies were not that food. For one thing, they will contain splendea or an artificial sweetener, and they use margarine, and there were plain. One did have some rolled oats in them, but it was not enough. So I was wondering for those who are diabetic, do you substitute more healthful ingredients in your recipes or do you go and just use regular diabetic recipes?