This recipe really is a base to help you figure out ways to improve upon sugar free baked desserts and non baked desserts. I know many who are diabetic and cannot have sugar or need to be on a strict watch for how much they consume. Luckily in this day in age, there is so much on the market as far as sugar substitutes go. Here goes:
3 packets of "Diet" hot cocoa mix
3/4 cup agave syrup
3/4 cup Splenda Sweetener
1/4 cup peanut butter
1 teaspoon ground cinnamon
2 sticks softened almost melted unsalted butter (if butter is a little melted its okay)
1/4-1/2 cup of lactose free milk (if you arent concerned about a little sugar, you can use fat free milk)
2 eggs (I like to use egg substitute)
1 teaspoon vanilla
2 cups flour
1 teapoon salt
1 teaspoon baking soda
Mix hot cocoa powder, splenda, agave, butter, peanut butter and vanilla in a large mixer until creamy. Slowly mix in eggs and beat until creamy. In a separate bowl, mix flour, baking soda, and salt. Slowly mix flour mixture into suagr and butter mix. Bake at 325 degrees for 6-8 minutes or until no longer raw. These cookies may come out a bit puffier than a usual cookie but they still have a great taste for sugar free. Enjoy!!
*For cookie dough balls, omit the eggs
Posts
No comments:
Post a Comment