Do you know a artificial sweetened Cookie recipe?

Question

Please paste one
Pleeeaaassssssssseeeeeeeee I need your HELP!!!!!!!

Answer 1

" Magical Peanut Butter Cookies" by Paula Deen
Recipe makes 18 Cookies

1c. Peanut Butter,creamy or chucky
1 c. Splenda
1 large Egg
1 tsp. Vanilla

1. Preheat oven to 350* & spray large baking sheet with non-stick cooking spray.

2. In a med. mixing bowl combine peanut butter & Splenda with a fork very well.Then add egg & vanilla, mix well.

3. Roll dough into balls the size of small Walnuts
& place on baking sheet 2" apart.
With a fork dipped into some of the Splenda to prevent sticking,Press down with fork & make a
criss-cross design on each cookie.

4.Bake for about 10- 12 mins.after removing from oven sprinkle each cookie with a little Splenda

5. Allow to cool slightly on baking sheet before removing to a wire rack to finish cooling completely.

You can use Splenda in any cookie recipe, just remember "Measure for Measure" if your recipe calls for 1 cup sugar you will use 1 cup Splenda
1 TBsp. sugar you will use 1 TBsp. Splenda

Answer 2

With any sweeteners (Splenda, sweet-n-low, whatever) personal preference makes a big difference. I am not diabetic, but I'm learning to make sweets for my husband and father-in-law who are both diabetic. Father-in-law prefers Sweet-n-low, hubby likes Splenda, I prefer sweet-n-low in baked goods, but it doesn't have as sweet taste sometimes as regular sugar, Splenda often has a bad aftertaste in baked goods, but is excellent with fruit (pies, pie filling, applesauce, etc.)

If you want to experiment here is the general guideline:

1 c.Splenda replaces 1 c. sugar
1 c. Splenda for baking replaces 1 c. sugar (but the 'blend' is half sugar)
4 tsp powdered Sweet-n-low replaces only 1/2 c. out of 1 c. of sugar in a recipe, otherwise the recipe will not cook correctly.

Another factor that affects how much of the sugar can be replaced depends on if the integrity or structure of the baked goods comes from the eggs (if any) or the sugar, and that's often hard to find out. The easiest way to find out what you like is to just experiment. I made some brownies once replacing the sugar with Splenda and I thought it was inedible, but my husband loved them.

Often I find it easier to buy my husband sugar-free cookies, Murray is the brand that we have found are the best, often not being able to tell the difference between them and the regular ones.

Answer 3

I am sorry but I don't have recipe's, I can only suggest to you to familiarize your self with new low calorie products, such as Splendor and others. If you would like to continue to learn about artificial sweetened products find a web site that provides information with all substitutes that will make cooking a bit challenging.

Answer 4

Here are several recipes:

http://www.cooks.com/rec/search?q=artificial+sweetened+Cookie+recipe

Answer 5

Um, if you are making a recipe from scratch, when they call for sugar, just replace with an artifical sweetener. You can even buy one that is specifically just for baking and cooking, tho i forget the brand. With milk, use low-fat milk. With butter, use low-fat salt-reduced butter. Common sense, deary!

Answer 6

Just replace Spenda with sugar for any cookie recipe

Answer 7

Go to Splenda.com they have tons of recipes there. You should be able to replace regular sugar (cup for cup) for Splenda. They have a brown sugar version too.