Comments on: Double Chocolate Cherry Refined Sugar-Free Cookies

By: Ingrid Holding

Ingrid Holding — Mon, 06 Apr 2020 17:16:46 +0000

Is there any way to substitute the ricotta for something non-dairy?

By: Ingrid

Ingrid — Mon, 18 Nov 2013 23:07:55 +0000

Jan, can he not have stevia? The natural stuff – don’t buy the processed stevia (white powder) but the organic green dried or powdered with nothing added. It’s pricey but you don’t need much to sweeten cookies.

By: Jan Garlock

Jan Garlock — Sun, 11 Nov 2012 02:43:33 +0000

This is more of a question. My grandson can not have sugar, sweetners, agave, honey, red dye or yellow dye. I am trying to find some kind of cookie for him for Christmas (and the rest of the year!).
Do you know of any? I’m not sure of his reaction to syrups. Thank you.

By: Brenda

Brenda — Sun, 03 Jun 2012 20:33:33 +0000

In reply to Ashley. I don't use splenda, but I would think 1/2 to 3/4 of a cup would be equal to what I've used using stevia and sucanat.

By: Ashley

Ashley — Sun, 03 Jun 2012 20:27:42 +0000

I’ve made a weight watchers brownie recipe similar to this…only it wasn’t sugar-free. I use Splenda though…how much do you think I should use?

By: Tiffany

Tiffany — Sun, 05 Feb 2012 13:52:38 +0000

Those look amazing. Whole wheat pastry flour makes such a difference (compared to regular whole wheat flour) for cookies and such.

By: Amy

Amy — Sun, 18 Dec 2011 02:24:40 +0000

Mmm – these sound delicious! And quite unlike any other cookie recipe I’ve ever tried. I love the combination of chocolate and cherry flavors, though, so I’ll have to give these a try.

By: Laurie Bouley

Laurie Bouley — Mon, 12 Dec 2011 22:58:32 +0000

they look so good!
when did you make all this stuff?
and what about the choc chips? they have no sugar?
p.s.
love and miss you!