Sunday, February 21, 2010

Less Sugar Cookies

I cannot remember the last time I made cookies. Really, since Scott developed Type II Diabetes, I have almost stopped baking.

I used to bake once a week. I made our bread and then, while the oven was hot; I made cakes, pies, cookies, brownies, etc. Then I stopped baking bread because I could get it for $1 for two grocery bags full at the H2O. And with using Splenda, yech! The products don’t rise and the aftertaste was horrid.

We know that brown sugar or molasses is taken up by the bloodstream slower than white sugar, but it is still sugar. I finally decided to try Stevia. I bought some packets at the Safeway and we like it on cereal and in coffee. I tried it today in the cookies.  The cookies are fluffy and no aftertaste.

I made a double recipe of my take on toll house cookies:

Reduced Sugar Toll House Cookies
Preheat oven to 325F

Cream together:
2 cups butter or margarine
2 cups brown sugar
3 packets of stevia, each packet has sweetening power of 2 tsp. (I use less because I find stevia super sweet)

Beat in:
4 eggs
2 tsp vanilla, use the real stuff

4 ½ cups unbleached flour
1 ½ tsp baking soda
½ tsp salt

Mix thoroughly
I put ½ the dough into a jellyroll pan and sprinkled the top with 2 cups chocolate chips
On 1/3 of the pan, I added 1 cup walnut pieces

The other ½ the dough I added 1 cup rolled oats and pressed into a 9x13 pan and sprinkled the top with 2 TBSP sesame seeds.
On 2/3 of the pan, I added 1 cup walnut pieces.

Bake 20 -25 min or until golden brown.

Cool in the pans. Cut and serve. I will freeze a majority of the cookies for later.

I will also try to adjust the amount of stevia in the future.  I think I might try 3/4 cup if I buy some stevia in bulk online.  Then I would reduce the brown sugar to 1 1/2 cups.


  1. How ironic, I made Toll house Choc chip cookies today. The only thing I did differently is I substituted 1/4 cup of regular flour for 1/4 cup whole wheat flour.

    I am sure you have some great baking recipes too. I am anxious to make your baked enchiladas.

  2. So you made it kind of as a bar instead of as a drop cookie? Why? Does it have to be that way if you make it the way you made it?

    I am curious about stevia. I tried it once and thought it tasted like envelope glue, but I've heard different kinds can have different tastes. I don't think I ever heard of using it in baking before. Interesting! What about the bulk that sugar gives to baked goods, though?

  3. Karsyn I just froze up an enchilada casserole for later. We had tacos tonight. I even made a pot of chili in the slow cooker for a freezer meal.

    Lainey I made bars because my back is hurting and I didn't want all that up and down from cookies. I used Purvia brand, it is sweet with very little aftertaste. I creamed the brown sugar and butter for about 3 min with the hand mixer. The bars are light and not too sweet. I will continue experimenting with stevia brands for baking and let you know how it comes out.
    DH just announced he prefers Splenda for his cereal. So, I'll use stevia for baking. It's just like I am a Best Foods (Hellmans) Mayo and butter kind of a girl and he's a Miracle Whip and margarine kind of a guy. DD will eat either/or.