Comments on: Sugarless Low Calorie Sugar Cookies

By: Lori Daniels

Lori Daniels — Fri, 07 Feb 2020 00:04:34 +0000

In reply to Brenda. When I tried to beat the eggs into the butter, vanilla, stevia, vanilla stevia mixture it didn’t blend. At all.

By: Sandrea

Sandrea — Sun, 15 Dec 2019 19:44:08 +0000

In reply to Maria. So true, flour products, starch vegetables, and sugar send my blood sugars out the roof. :(

By: John

John — Sun, 08 Dec 2019 10:03:26 +0000

In reply to Kaitlin. That would depend on your doctor and what type of diabetes you have, I have had type1 diabetes for over 20 yrs and my doctors which one is trained in treating diabetes and how it affects the body has always told me not to eat sugary foods they told me if you eat sugary stuff you are just gonna want more of it plus in my case if i eat something sugary it makes my sugar go up so i guess it all depends on the person.

By: Brenda

Brenda — Mon, 10 Jun 2019 11:48:18 +0000

In reply to JK Collins. This recipe was published back in 2012 and I've not worked on adapting it but sure gluten free pastry flour would work.

By: JK Collins

JK Collins — Sun, 09 Jun 2019 21:08:06 +0000

If making gluten free, why not use a gluten free pastry flour? Wouldn’t that be more like the gluten ones?

By: Brenda

Brenda — Tue, 21 May 2019 20:48:26 +0000

In reply to Anne. I think that would work.

By: Anne

Anne — Sun, 19 May 2019 21:30:06 +0000

Hi! was wondering if it’d be weird or possible to sub oat flour (ground oatmeal) instead of the other flours? It’s one of the only things that doesn’t give me inflammation. Thanks so much and love your stuff!!!

By: Dorie LaRue

Dorie LaRue — Thu, 21 Feb 2019 22:37:14 +0000

I always see yummy looking recipes but there will be something odd as an ingredient I’ve never heard of such as Liquid Vanilla Stevia. I ‘ve never seen that even in the store. And to go traipsing around in Brookshires or WF trying to find it is wayyy too much trouble. Try to keep to ingredients that most people have in their cupboards. Or give us a substitute.

By: Micheal Nelson jr

Micheal Nelson jr — Tue, 18 Dec 2018 17:42:16 +0000

Just a thought for those who had problems with binding , you
Could try adding a little xanthan gum maybe 1/4 teaspoon.
I am useing a combination of almond flour , regular all purpose flour and Triticale . I got this at a farm show and have Been wanting to use it so here goes, wish me luck

By: Sara

Sara — Sat, 04 Aug 2018 01:36:48 +0000

I don’t like the chemical taste of Stevia so I used a half a cup of coconut sugar instead. YUM!

By: Brenda

Brenda — Thu, 21 Dec 2017 00:28:04 +0000

In reply to Jeremy. Which type of flour did you use. Eggs are enough of a binding agent to work in this recipe as you can see from my photos.

By: Jeremy

Jeremy — Wed, 20 Dec 2017 20:44:56 +0000

This was a mess! No liquids how do you expect to bind. I added more shortening and no binding. What a catastrophe

By: Sandra

Sandra — Tue, 12 Dec 2017 00:02:21 +0000

In reply to Rachael. A stick equals approx 1/2 cup of butter. Here in Canada our butter comes in 450 gram blocks (approx 1 pound blocks) as well in 4 individually wrapped sticks. Each stick being 1/2 cup. Hope that helps!

By: Maria

Maria — Tue, 07 Nov 2017 17:59:44 +0000

In reply to Olivia. Sugar and high carbs are terrible for diabetics!!!!

By: Ellen

Ellen — Mon, 06 Nov 2017 22:33:23 +0000

In reply to Brenda. Oh, i used the powdered stevia and the vanilla stevia for the cookies. was I not supposed to?