Okay... DH loved the cookies, and they look good, but I thought they were way too sweet. Of course, we followed the recommendation of using 1/2 cup suncrystals per 1 cup sugar, but I think we can cut it down quite a bit and still have tasty, sweet cookies.
Think now... they say stevia is 10 times sweeter than sugar. So 1/4 cup of stevia would be the same as 2 1/2 cups sugar... right? Already that's too much for a 2 cup sugar recipe. So we should be replacing 1 cup sugar with 1/10th of a cup of stevia. Hmmm... yeah.. I think 1/8th to 1/4 would be about right for suncrystals. We'll try again next time.
So... Sun crystals appears to be a good solution. It browns like baked goods should and is very sweet, with a much reduced caloric content. I'm wondering if changing the proportions of sugar in the recipe will cause any other problems. We'll see next time. I'll post the cookie recipe when we get it just right.
1 comment:
I've baked chocolate chip cookies and peanut butter cookies with my SweetLeaf stevia and they turnes out well. You do need to add another ingredient to make up for lost volume. Of course, it helped to have a cookbook dedicated to baking with stevia! What's great about SweetLeaf is that there are 0 calories, 0 carbs, and a 0 glycemic index!There is a conversion chart, as well as yummy-looking recipes at www.sweetleaf.com
Happy baking!
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