Recipe: Tracey - Recipe: Diabetic Chocolate Chip Cookies

Hi, Tracey,

I located Mildenhall on my atlas. I know it must be hard to be away from home, family and friends but it must also be interesting to be where you are - especially since it's a country where they speak the same language (more or less anyway!).

I'm afraid I don't have good news as respects sugar-free chocolate chip cookies, though. In my checking, I've found that recipes for most baked goods require sugar for proper volume and texture; and I couldn't find any chocolate chip cookie recipes (even those indicated as recipes for diabetics, such as the one I'm posting here) that did not include some sugar as an ingredient. I found a sugar substitution chart at Sweet'N Low's website and you may want to experiment using it as a guideline. I think I'd try the liquid artificial sweeteners in anything baked as the recipes I've seen for baked goods most all use that rather than the powdered form.

1/4 cup granulated sugar equals 3 packets or 1 teaspoon bulk or 1-1/2 teaspoons liquid

1/3 cup granulated sugar equals 4 packets or 1-1/4 teaspoon bulk or 2 teaspoons liquid

1/2 cup granulated sugar equals 6 packets or 2 teaspoons bulk or 1 tablespoon liquid

1 cup granulated sugar equals 12 packets or 4 teaspoons bulk or 2 tablespoons liquid

I've also found some websites you might want to look at: www.castleweb.com is a website for diabetic children that includes recipes; www.diabetes.org may also list recipes; and http://soar.berkeley.edu/recipes/ does list recipes for diabetics as well as recipes for other categories (the recipe I'm posting here came from this site).

Diabetic Chocolate Chip Cookies
(24 servings)

1 cup margarine at room temp
1/4 cup sugar
3/4 cup Brown Sugar Twin sugar substitute
3 large egg whites, room temp
1 tablespoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water, room temp
1/2 cup mini semisweet chocolate chips

Cream together margarine, sugar, and brown sugar substitute at medium speed until light and fluffy. Add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute. Stir together flour, soda, and salt to blend well. Add 1/4 cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth. Add chocolate chips to dough and mix lightly. Drop by tablespoonfuls onto cookie sheets that have been lined with aluminum foil or sprayed with a vegetable cooking spray, such as PAM. Press down lightly with fingers dipped in cold water to form a circle about 2" across. Bake at 375 degrees for about 12 minutes or until browned (the cookies won't be crisp unless they are browned). Remove cookies from hot cookie sheets to wire racks to cool to room temperature. (2 cookies per serving)
(This recipe was originally from Prodigy's Food and Wine-Healthy Eating Bulletin Board-from Bridget Benjamin-PHFC09A)

Tracey, I'll pass on other items relating to this subject that I come across in the future. Good luck in the meantime, and let me know if there is anything else I can do for you!

Janet