Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Need cookie recipe for diabetic

I always exchange a cookie basket with my brother's family. He just found out he is diabetic in September.
I'd like to make him a seperate box of cookies that are low sugar or imitation sugar. I have no idea what would be good.

Does anybody have any good recipes I could make?

I'd like to give him a variety so I need recipes I can either divide into a small amount or one I can divide up and then add different flavors.

If you bake wiht Splenda, you can use any cookie recipe that you like, substituting Splenda for sugar.

Yeah, if I'm not mistaken, Splenda is measured exactly the same as sugar, so if your recipe calls for 1 cup sugar, you would use 1 cup of Splenda. From what I've been told, it's pretty good and the taste isn't artificial at all.

Here is a favorite family recipe that is appropriate for diabetics..... it has minimal sugar, but not sugar free... is a little bit of work, but, IMO worth it.

Basically, the result is a sort of biscotti like biscuit called an "Almond Rusk"


Almond Rusks

Mix in order given

3 eggs--- beat

1 c. sugar beat

1 c. oil
2 tsp almond flavor

Mix together dry ingredients
1 tsp salt
3.5 c. flour
1.5 tsp b powder

Mix with liquid ingredients

Add 1 cup almonds chopped fine but not powder
they do not need to be blanched

let mixture rest a few minutes

Divide mixture into 3 parts
And shape each part into a "log" 1.5 inch in diameter
each log will be about a foot long

Place on a greased cookie sheet

bake in a pre heated 350 degree oven for 30 min
as they cook, the logs will flatten out into a sort of domed shape

cool 10 min outside oven

slice each log into biscotti like pieces about an 3/4 to one inch think...
it is nice to slice on the diagonal
The best knife to do this is a sharp serrated tomato knife

Spread the pieces on a baking sheet
bake 10 minutes... watch to make sure they do not get more than barely brown on bottom

remove pan, and turn over pieces

bake 8 more minutes

take out and cool

---------

The resulting biscotti are barely sweet, and nutty
not crispy crunchy like a true biscotti, more like a thick but crisp cookie (but not sweet)

After they cool, you should put them away in a can so they stay crisp

My preffered sugar substitute is stevia, the brand I use is Truvia. They have a variety of cookie recipes HERE.

Ever done Pie Crust Cookies?

Here's a good recipe, I use all butter and it really isn't necessary to refrigerate before rolling it out if you work quickly:

My dad is a big sweet eater. Everything we buy him is sugar-free, but still...

Anywhoo....

Yeah, I cook with Splenda - it's ok - for me. Great for dad.

...but it tastes like something is missing when I cook with Splenda - and sometimes I just go for it and use real sugar.

I don't do it too often, and, it's only the two of us - plus Sammy, so, I figure once in a while won't hurt and his glucose levels are not affected too much. I take his readings and monitor his glucose levels.

I've kinda made dad my lab rat and I experiment on him.

Serious question: As we age, do we crave sugar?

I don't remember dad eating as many sweets as he does. He's had 10 packages of sugar-free waffer cookies this month! I think it's a bit much - he doesn't think so - and it's his money.

Plus he'd rather have peanut butter and sugar-free jelly sandwich over a ham and cheese sandwich.

Sometimes he frustrates me and doesn't follow the monthly menu that I write. It's like having a kid around. He sneaks food and thinks I don't know. Please - I know everything that goes on here...

I've noticed that some diabetics seem to crave sugar as they age. I don't know the reason. It may be physical or it may be psychological. Excluding any physical reasons and/or medications, and playing arm chair psychologist, it may make them feel good or remind them of when they were younger and of happier times. I had an older aunt- diabetic and very sneaky- who used to slip the paper boy a few bucks to buy her chocolates without her daughter knowing about it. When my cousin found an empty chocolate box beneath the sofa, she put two and two together and educated the paper boy about the dangers of sugar to diabetics.

I find Splenda (TM) sucralose to have the most sucrose-like taste of any of the substitute sweetners. I'm drinking ice tea with it right now. Other sugar substitutes don't taste quite right to me, to the point that I don't use any of them.

If you are in the US, look for the yellow packets on restaurant tables to try it yourself. If you like it, you can buy a bulk package for cooking. There are some tips for baking on the package, to make up for the differences in physical bulk, browning, and so forth.

For making cookies that call for brown sugar, you can use Splenda plus a little bit of cane molasses (tastes better than beet molasses). (Dark brown sugar: Add one TBS molasses per cup of Splenda. Light brown sugar: Add 1.5 TSP molasses per cup of Splenda.) Most molasses does have some sugar content, but you would be adding so little that it would not make much difference for a diabetic.

The very best deal for Stevia powder is to be found at
NUTS ONLINE .

This is the real deal, no fillers and no extras, just pure Stevia powder in raw bulk form. Four ounces might last a year!
I know I've been measuring by the milligram for my coffee and I doubt I will finish that four ounce bag before 2011 is over.

And NutsOnline is fast fast fast with their orders.

But be VERY VERY careful! Pure Stevia powder is tricky to use because it is 250 to 300 times sweeter than natural sugar.
I imagine that a tiny pinch will take the place of a CUP of real sugar.