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

Which raises the question of what do you do to replace the bulk of sugar lost by substitution of stevia.

It would certainly have some effect on the dough, wouldn't it?

Does my speculation on this amount to a stevia wondering?

This is also my question.... aside from sweetness, sugar also has certain chemical properties.... so, for instance, could you make a sugar free Carmel apple? Does Stevia carmelize?

Only in California. And you have to use hog's breath.

With Truvia Brand I pay $13 for 300 packages, that's 300 cups of coffee or about a 6 months supply.
I add a wee bit of raw sugar to each cup to dial in the flavor.

On their website this is the recipe for chocolate chip cookies:


Looks like they add some rolled oats to replace the lost bulk.

I haven't tried the recipe. I bake cakes and pies more than cookies. I'm diabetic so I eat one piece and give the rest away. I've done the pie crust cookies and love 'em

Sugar Free Low Carb Caramel Apple Recipe

Google is my best friend.

Ardy, thanks for the biscotti recipe.

Thanks for all the replies. I thought I posted yesterday but I must have forgot to hit submit since it isn't here.

I made the almond rusks and some pie crust cookies. I like eating both of them myself.

I did google before I posted but it was frustrating. I didn't have time to go to the store for sugar substitutes that I didn't have and most of the recipes I looked at just didn't sound good (maybe it's just me) so I wanted something that people here recommended. I have some sugar substitutes for guests to use in tea and coffee. I have Equal, Ideal and a box just called Sweetener that I got at Aldies. They are all the single serve packets.
I also have a small bottle of agave syrup. I knew some brands are not very good for cooking but I don't know which ones. I just got busy and waited too late to make him a special package with variety.

Our exchange was last night and he seemed happy with the 2 kinds I gave him.

Thanks for the help

Googling recipes can be very frustrating. There are probably millions of recipes available online and several dozen of them are pretty good.

You can't bake with Equal (aspartame): It breaks down into individual amino acids and loses its sweetness.

Agave nectar consists of mostly fructose with some glucose. Not very good for diabetics, since it isn't really a substitute: It IS sugar, and with much more fructose than is healthy. (Higher than the much-despised High Fructose Corn Sweetner). It is about 1.5 times as sweet as sucrose.

Splenda in pure form is 600 times as sweet as sucrose, so they add a lot of filler (maltodextrin, I think) just to bulk it up to have equivalent volume to sucrose. When you use it in a recipe, it doesn't act like sucrose, so you need to add some other stuff to make up for the bulk (like powdered milk, etc.)

I think stevia has the same problem in recipes (300 times as sweet as sucrose) in terms of missing bulk and not keeping baked goods moist like regular sugar. You can buy it in pure form and try to measure it out for your recipes a milligram at a time! It's only stable to 400 degrees F, but that's good enough for most recipes.

Caramelization just isn't going to happen with any sugar substitute: It is a set of reactions that occur as the sugar loses water and starts to form more complex molecules. You can get maltitol to caramelize, since it is actually a sugar alcohol that can undergo the same reactions. But Maltitol has so many nasty digestive side effects it would be more like a prank to use it in cookies or candy you give to a friend. The 135 grams per "caramel apple" in the recipe above is more than enough to send you running for the bathroom!