Tuesday, January 25, 2011

Sugar Free CNY Cookies

These are my tested sugar-free cookies which I've baked for my parent-in-laws whom are diabetes :D. The cost of the subsitute sugar (Sucrolose) is of course higher than normal refined sugar, but the amount used is equivalent lesser.

Sugar-free Almond Cookies

Sugar-free Pistachio Cookies
Sugar-Free Almond Cookies
Ingredient (60 cookies)
  • 175gm unsalted butter
  • 12gm Splenda (substitute sugar)
  • 125gm plain flour, sifted
  • 60gm corn flour, sifted
  • 100gm ground almonds
  • 1 tsp almond essence
Method
  1. Sift flour together.
  2. Cream butter & substitute sugar. Beat in almond essence. Add flour in 3 batches and beat till combined.
  3. Using a spatula, fold in ground almond until evenly mixed. Chill dough in fridge for 1hr.
  4. Shape dough into small balls. Bake in preheated oven at 180 deg cel for 15-20mins.

Click here for Pistachio Cookie recipes (I replaced the sugar with 12gm of substitute sugar, rest of ingredients remain the same)

Other recipes using Splenda...

4 comments:

j3ss kitch3n said...

looks really good! thanks for sharing Veronica!

wendyywy @ Table for 2..... or more said...

This will be a very good reference for people with low sugar needs.
Thanks for sharing

busygran said...

I have a box of splenda and haven't got down to using it. I intended to use it to bake a cake but now I'll do cookies instead. Thanks.

Peng said...

Jess, Wendy...u are welcome! :)

Busygran...so far i've only tried on cookies not yet expriment on cakes also :)

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