You can usually just substitute ww flour and splenda in most recipes for cookies with pretty good results, although the look and texture will sometimes be different. Here are a couple of recipes that I use on occasion, and they're both quite good -
D'Arcy's Cookies
3/4 cup spelt flour
1/4 cup oatmeal
1/2 cup ground almonds
1/8 tsp. baking soda
1/8 tsp. salt
1/4 tsp. cinnamon
Combine well. In a separate bowl mix together -
1/4 cup canola oil
1/4 sf maple syrup
1/2 tsp. vanilla
1 TBSP. water
Add to dry ingredients, and stir in -
1/4 cup ground flax seed
OPT.
1/4 cup chocolate chips
1/4 cup dried fruit
Bake for 15 minutes at 350* or until edges of cookies begin to brown. Cool on sheet 1 minute before removing to cooling rack. Makes 2 dozen cookies.
Sugar-Free and Gluten-Free Cookies with Almond and Flaxseed Meal
1/2 cup trans-fat free margarine (Be sure not to choose a margarine that has water for the first ingredient)
1 1/2 cups almond meal
2 TBSP. flaxseed meal
1 cup granular Splenda
1 egg
1/2 tsp. vanilla
1/4 tsp. baking soda
1/4 tsp. cream of tartar
Put on a plate for rolling cookies -
2 TBSP. Splenda
1 tsp. cinnamon
In a large mixing bowl, beat margarine with electric mixer for 30 seconds. Add half the almond meal, Splenda, flaxseed meal, egg, vanilla, baking soda, and cream of tartar and blend well with mixer until thoroughly combined. Cover bowl and chill several hours or overnight.
Preheat oven to 350*. Combine 2 T. Splenda and cinnamon on plate. Use a tablespoon to scoop out dough, then roll into a small ball and roll in mixture. Place on cookie sheet about 2 inches apart.
Bake for 15-20 minutes, until cookies are slightly firm and starting to brown. Cookies will get more firm as they cool. Makes 15 cookies.
Last edited by cottagebythesea; 05-03-2008 at 07:55 AM.
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