How do I sweeten the cookie dough for diabetic cookies?
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Lalla asked:
My husband is a diabetic and I would like to bake some cookies for him. Can I use fructose for diabetic cookies?
Kim
My husband is a diabetic and I would like to bake some cookies for him. Can I use fructose for diabetic cookies?
Kim
May 9th, 2009 at 12:46 am
sweeteners like splenda.that’s what my mom gives my diabetic grandma
May 9th, 2009 at 6:07 pm
I don’t know if you can use fructose, I can’t imagine why not. My dad is diabetic and my mom always uses Splenda.
May 11th, 2009 at 4:46 am
SPLENDA is great. It measures and tastes like sugar. I don’t even own sugar anymore.
May 11th, 2009 at 6:49 am
yes, but be careful - or just use naturally sweetened fruit like raisins as they will sweeten it anyway. enjoy the cookies|!
May 14th, 2009 at 9:23 am
Splenda… definitely. Even if you have tried it in drinks, give it a try in your cooking. I can’t tell a difference.
May 17th, 2009 at 6:41 am
Equal! (will tell you on the box how to substitute.) & do not use fructose. Fructose is still a sugar and shouldn’t be used for diabetics!
I’m not a big fan of Splenda myself (since I grew up on Diet Coke sweetened with nutrasweet (aka Equal)), but Splenda will work as well.
May 17th, 2009 at 7:13 am
no fructiose is still sugar. So is honey, its pure sugar so watch out.
Use a non calorie sweetener like splenda, canderel, hermesetas. it should work fine in baking.
May 17th, 2009 at 10:54 am
i use natural unsweetened apple sauce. one or two of those little cups of applesauce will usually do the trick.
May 20th, 2009 at 9:48 am
Use a sugar substitute. But beware….the flour you are baking with is just as bad a sugar. Lots of carbs. Diabetics need to stay away from anything made with white flour. (especially if he is type 2)
May 22nd, 2009 at 7:14 am
Make the cookies according to the recipe!! It isn’t the little bit of sugar in them that will hurt, it is the WHITE FLOUR!
I make all cookies, pies and cakes as I used to. I just make the cookies smaller, half the serving size of pie or cake!
We all need our “cheat treats” and must plan them in to our food plans. They need to be real treats!! My endo said to never crave for anything. If I wanted a piece of “Death by Chocolate Cake” to have one, but to make the serving size about half!
Sugar itself doesn’t bother me nearly as much as FLOURS in foods do. It doesn’t matter much whether it is White Refined to the Nth degree flour or Whole Grain flour. It is much worse for my glucose numbers than sugar is.
Baked goods require sugar to brown properly.
May 25th, 2009 at 8:24 am
use artificial sweetners. not fructose, etc, fructose, sucrose, dextrose are simple isomers of glucose, fructose though ok gives bowel upset in excess.
May 26th, 2009 at 3:27 am
It’s not only the sugar, it’s the white flour that causes spikes in the glucose as well. Educate yourself about diabetic nutrition. You are killing him with your ignorance.
May 29th, 2009 at 4:53 am
You both should talk with his endocrinologist- this is NOT a job for a GP.
Research is changing the way we treat diabetes so fast a GP cannot be expected to keep up with that.
The endo can help you see a dietitian or diabetes educator who will teach you about counting carbs.
This is the gold standard in treatment right now.
Start subscribing to diabetes magazines and keep up with the world of diabetes.
We count carbos not sugar.
Make your regular cookies and enjoy.