I have a sugar cookie recipe from my mother that's really yummy but it uses two cups sugar. Being diabetic I thought to cut the sugar amount to one cup and use one cup stevia flakes, making up the two cups.
I've done some research and found that using stevia generally makes the cookies crisper/crunchier. Suggestions were to add 'some' applesauce or uncooked oats to make a softer/chewier cookie.
I'm wondering if any of you have used stevia as a sugar substitute when baking?
If so, how did the final product turn out compared to the original recipe? Did you add anything extra for moisture? A bit of milk, maybe?
Any helpful hints would be appreciated.
For what it's worth, here's the recipe:
2 cups butter
2 cups sugar (blend butter and sugar until extremely creamy)
2 eggs (add one at a time)
2 cups flour (add slowly, creaming in between each addition
drop by spoonful on cookie sheet - they flatten and really spread out a lot and just make really nice rounds. Place two chocolate chips on the center of each spoonful.
bake 350 for 7 or 8 minutes till edges start turning brown.
This recipe is all about creaming everything well together.
To finish, melt some chocolate chips, put the melted mixture in a piping bag and pipe a smile on each cookie (the chocolate chips placed before cooking make the eyes).