Sugar-free cookie recipes

[PacisEtAmor]

What are some of your favorite sugar-free (and splenda free) cookie recipes? My poppop is diabetic (controlled with diet) and can not have sugar. I don't want to use splenda. I'd like to make him some and ship them to him.

Thanks!

How would he fair with agave? Otherwise, I'd look into recipes that use dates or other ground dried fruits. I haven't yet tried any personally although I did buy some from the store the other day that were snickerdoodles made using dates and they were fantastic.

[PacisEtAmor]

Thanks. I'm not sure. A friend said she uses Xylitol in place of sugar for her diabetic husband (but it's sweeter, so use less).


I was thinking of making oatmeal cookies with different dried fruits and nuts instead of raisins. :drool:

[Punkie]

I have a friend who has a cookbook out, and she is sugar free. She mostly uses stevia (an herb for anyone who doesn't know) for sweetening things. Her food is really great. She sometimes uses honey or other sweeteners as well.

http://www.thespunkycoconut.com/

[Jenjardin]

Can he have fruit-juice sweetened jam? This one worked out well for me in the past using Polaner preserves.

Cream Cheese Dainties

1 c. butter or margarine, softened
1 8 oz. pkg. cream cheese, softened
2 1/2 c. all-purpose flour
1/2 c. sugarless or regular apricot or raspberry preserves*

In a mixing bowl, beat the butter and cream cheese until well blended. Mix in flour. Divide dough into four sections; cover and refrigerate until easy to handle. On a lightly floured surface, roll one piece into a 10-in. x 7-1/2-in. rectangle. Trim edges if necessary. Cut into 2-1/2-in. squares. Drop 1/4 tsp. preserves near each end of two diagonal corners. Moisten the remaining two corners with water; fold over and press lightly. Place on ungreased cookie sheets. Bake at 350 for 12-15 minutes or until corners are lightly browned. Cool 2-3 minutes before removing to wire racks. Yield: 4 dozen.


*I used both flavors, one on each end of the cookie.

[Embracing Grace]

I have been playing around with Stevia, Erythritol/Xylitol, Agave, and Honey. I can't stand straight Stevia, so I've been blending it with various other natural sweetners. For two 9x3 inch loaves of pumpkin or carrot bread I use either Xyliton/Erythritol (1-2 cups), then add a little honey (about 1/4-1/2 cups), and then add pinches of Stevia until I've reached a desired amount of sweetness. You can adjust the ratios/amounts for other baking recipes, including cookies. I hope that helps!!