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.