Comments on: How do I sweeten the cookie dough for diabetic cookies?

By: Cammie

Cammie — Fri, 29 May 2009 09:53:41 +0000

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.

By: Mike G

Mike G — Tue, 26 May 2009 08:27:25 +0000

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.

By: anjana t

anjana t — Mon, 25 May 2009 13:24:53 +0000

use artificial sweetners. not fructose, etc, fructose, sucrose, dextrose are simple isomers of glucose, fructose though ok gives bowel upset in excess.

By: sue

sue — Fri, 22 May 2009 12:14:41 +0000

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.

By: MamaSmurf

MamaSmurf — Wed, 20 May 2009 14:48:37 +0000

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)

By: Lainy

Lainy — Sun, 17 May 2009 15:54:34 +0000

i use natural unsweetened apple sauce. one or two of those little cups of applesauce will usually do the trick.

By: Alivia

Alivia — Sun, 17 May 2009 12:13:29 +0000

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.

By: cc

cc — Sun, 17 May 2009 11:41:31 +0000

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.

By: Carrie

Carrie — Thu, 14 May 2009 14:23:20 +0000

Splenda… definitely. Even if you have tried it in drinks, give it a try in your cooking. I can’t tell a difference.

By: Wenna P

Wenna P — Mon, 11 May 2009 11:49:11 +0000

yes, but be careful - or just use naturally sweetened fruit like raisins as they will sweeten it anyway. enjoy the cookies|!