![]() |
![]() |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
![]() Email this page to a friend
Sweeteners to Avoid: Agave Nectar Apple Syrup Barley Malt Syrup Birch Syrup Brown Rice Syrup Dates and Date Sugar Fruit Spreads Honey Maple Syrup Oligofructose Stevia Leaf Unrefined Cane Sugar and more to come... Natural Sweetener |
CookiesLike cakes, cookies can be made only with particular sweeteners. Cookies need sweeteners with bulk and if you want crispy cookies, the sweetener needs to have the ability to "crisp". This was quite evident to me when I was experimenting with making chocolate chip cookies. Rice syrup made a crispy cookie and vegetable glycerin made a soft cookie. So if you are experimenting yourself with substituting a natural sweetener for sugar, you need to match the characteristic of the cookie with the characteristic of the sweetener. Also like cakes, most cookies contain flour. If you are watching carbs, the flour will add carbs even if the sweetener doesn't. Choose recipes with added nuts, which often reduces the amount of flour (and carbs) in the recipe.
| | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Copyright ©2005 Debra Lynn Dadd - all rights reserved. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||