Wednesday, December 6, 2017

Something for everyone

In 2016, due to acute pancreatitis, my husband became a Type 1 diabetic. The simplified difference in Type 1 and Type 2 is that Type 2 diabetics still make insulin. Their bodies aren't using it properly or they aren't making enough if it to keep glucose levels stable. With Type 1, the pancreas isn't making insulin at all.

Needless to say, it's been a big adjustment for him. Blood sugar is a fickle thing!

It's hard enough during the year to pass up all the treats that are constantly put before us. But the holidays are especially hard. And really, no one should have to go without.

So, I've slowly been building the diabetic desert section of my recipes. Today I made diabetic friendly chocolate chip cookies.


They do still have a little bit of sugar, but not enough to make them forbidden. So if you're cooking for a diabetic,  or just want to cut down on sugar this year, give this one a try.

2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup  (2 sticks) butter, softened
1/3 cup sucralose-granulated sugar blend
1/3 cup sucralose-brown sugar blend
2 tsp vanilla extract
2 eggs
1-1/3 cups (8 oz pkg) Hershey's sugar free chocolate chips
1 cup chopped nut (optional)

1. Heat oven to 350.
2. Stir together flour, baking soda and salt. In another bowl, beat butter, sugars and vanilla until creamy. Add eggs, beat well. Gradually add flour mixture,  beating well. Stir in chips and nuts. Drop by rounded teaspoons onto ungreased cookie sheet.
3. Bake 7-9 minutes or until edges are lightly browned.  Makes about 54 cookies.


The holidays are so much more fun when the treats aren't on the naughty list!

5 comments:

  1. I had a room mate who was type 1 diabetic and I learned a lot on how to cook for him. Mashed potatoes, rice and other lovely carb things were mostly off the table are in small quantities. I too also found a lot of neat sugar free dessert recipes. I think it's wonderful that you sharing this recipe. It would had been useful to me back then.

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  2. Sorry about your husband's illness :(

    Thanks for the recipe! I'm always looking for ways to lower sugar but still eat treats

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  3. Those sure do look good

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  4. Crisco has a really good recipe and you can always replace the brown sugar with Splenda brown sugar.

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    1. I used the sugar substitutions. Turned out pretty good!

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