Q&A: need sugar-free cookie recipe?

Question by Andi: need sugar-free cookie recipe?
i recently found out that my niece, who turns 2 in april, has type-1 diabetes.

and i wanted to make her some cookies, does anyone have a fave website or recipe that has sugarfree cookie recipes.

something that doesnt taste to plain would be great, something a 2 yearold would like.

thank you!

Best answer:

Answer by pinyacolata32
try this one:



Add your own answer in the comments!

Posted by in Sugar Free Cookies and tagged with Cookie, Need, Recipe, sugarfree | Trackback
  1. tj says:

    i ‘m sorry i dont know much about what is acceptable for diabetes…but could you substitute honey in a small amout to replace the sugar?
    i do this sometimes but just to lower the sugar and keep the sweetness.
    i added you as a contact because i might have another one but i have to look it up, and it’s almost time to tuck the lil ones into bed. i will send along a message if i can find one.
    you might find something useful on this website also…
    good luck.

  2. Rli R says:

    My sister had type 1 diabetes. She went into her first coma at 12 yrs old. A diabetic has to not only watch the sugar but things that turn to sugar in the body. Flour turns to sugar in the body as does potatoes and rice. I found that recipes for people who have Celiac disease (my step-daughter has that) remove the flour from their recipes because of the allergy to grain. Your niece doesn’t have grain allergy but the starch in the flour would raise her blood sugar. Your local grocery store might carry Bob’s Red Mill flours and if they do, they could order Coconut Flour for you. It comes in a small bag so you won’t have a lot of it (unless you buy more than one bag).

    My hubby is borderline diabetic (doctors will tell you that’s like saying you are borderline pregnant – you either are or you aren’t). Because of that, I use the Coconut Flour. I tried the Almond Flour too but I like the Coconut Flour best. Here’s a recipe for a chocolate cake that your niece can eat. It’s more along the line of a brownie but either way, it’s good.

    The original recipe came from Mercola.com but I have modified it and like it my way (plus I use ingredients I normally have in my home).


    1 cube butter
    1/4 c cocoa powder (unsweetened kind)
    1/4 c milk
    9 eggs (yes 9 – read below why this isn’t a problem)
    1 1/4 c Splenda powder (not the Splenda blend which has Splenda and regular sugar mixed)
    dash salt
    1 tsp coconut extract (or you can use vanilla)
    3/4 c sifted coconut flour
    3/4 tsp baking powder
    1 c chopped pecans

    Melt butter in a pan over low heat. Add the cocoa powder and milk and mix together. Remove from heat and set aside. Mix together eggs, Splenda, salt and coconut extract (or vanilla). Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Stir in the pecans until incorporated. Pour batter into a sprayed 8x8x2″ pan or 9x9x2″ pan. Bake in preheated 350º oven for 30-35 minutes or until a toothpick comes out clean.

    NOTE: Even though there are 9 eggs in the recipe, the most she’ll get in her piece of cake is 1 egg and that’s if you cut large pieces. You can cut the cake into 12 or 16 pieces instead of 9 and she’ll get even less egg (if you are cholesterol-conscious). She would like this cake, I believe, if she likes chocolate. You could serve it with some vanilla ice cream that is low carb. The brand my husband likes is CarbSmart and Blue Bunny. Blue Bunny has 3 grams of net carbs in it so that’s a very good number for a diabetic. They make types other than vanilla too – Rocky Road, some nice chocolate kinds and I think Strawberry.

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