Cooking & Baking

Phentex

(16,334 posts) Mon Jan 30, 2017, 06:58 PM Jan 2017

Wasn't there a thread about making cookies with less sugar?

I can't find it.

I've been in the mood for ranger cookies, those really crunchy oatmeal cookies. I can't find my old recipe but I know it used corn flakes and possibly nuts and no coconut. I looked online and found about a billion versions so I picked one that sounded close.

The only thing is they were SO sweet. 1/2 cup white sugar and 1/2 cup brown sugar. I rarely use much sugar these days and I know it can be an essential part of baking but do you think I could substitute stevia for the white sugar with success?

10 replies

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Highlight:

Wasn't there a thread about making cookies with less sugar? (Original Post) Phentex Jan 2017 OP

I don't know about stevia, but Croney Jan 2017 #1

lol at your last line... Phentex Jan 2017 #4

good page on it here arithia Jan 2017 #2

great article... Phentex Jan 2017 #5

Very informative - thanks! flor-de-jasmim Jan 2017 #7

I believe you could use Stevia... Dalai_1 Jan 2017 #3

I'll spend some time figuring this out... Phentex Jan 2017 #6

You didn't mention oil, but if you use egg replacer, you can cut fat by about 60-70%! :-) flor-de-jasmim Jan 2017 #8

I should probably be concerned about the fat... Phentex Feb 2017 #9

I generally just use less sugar than the recipe calls for MagickMuffin Feb 2017 #10

Croney

(4,661 posts)

1. I don't know about stevia, but

Reply to Phentex (Original post)

Mon Jan 30, 2017, 07:26 PM

Jan 2017

I have a Splenda cookbook and use Splenda in place of sugar, at least partly, in many recipes. I say go ahead and try it! (I know artificial sweeteners are bad for us, but I'm old, so will probably die of something else.)

Phentex

(16,334 posts)

4. lol at your last line...

Reply to Croney (Reply #1)

Tue Jan 31, 2017, 10:45 AM

Jan 2017

Yep, I'm too old to die young, as they say.

arithia

(455 posts)

2. good page on it here

Reply to Phentex (Original post)

Mon Jan 30, 2017, 07:48 PM

Jan 2017

https://food52.com/blog/15911-what-experts-know-about-reducing-sugar-in-baking-recipes

Long story short, you can safely cut up to about a third of the sugar from most recipes before the chemical processes of baking get f*cked.

Phentex

(16,334 posts)

5. great article...

Reply to arithia (Reply #2)

Tue Jan 31, 2017, 10:46 AM

Jan 2017

very interesting to read. Thanks!

flor-de-jasmim

(2,125 posts)

7. Very informative - thanks!

Reply to arithia (Reply #2)

Tue Jan 31, 2017, 04:48 PM

Jan 2017

Dalai_1

(1,301 posts)

3. I believe you could use Stevia...

Reply to Phentex (Original post)

Tue Jan 31, 2017, 12:13 AM

Jan 2017

I have made those cookies and they are the best!

Phentex

(16,334 posts)

6. I'll spend some time figuring this out...

Reply to Dalai_1 (Reply #3)

Tue Jan 31, 2017, 10:47 AM

Jan 2017

I like the idea of cutting back on at least a third of the sugar as well.

flor-de-jasmim

(2,125 posts)

8. You didn't mention oil, but if you use egg replacer, you can cut fat by about 60-70%! :-)

Reply to Phentex (Original post)

Tue Jan 31, 2017, 04:49 PM

Jan 2017

Phentex

(16,334 posts)

9. I should probably be concerned about the fat...

Reply to flor-de-jasmim (Reply #8)

Wed Feb 1, 2017, 10:54 AM

Feb 2017

considering the Crisco used but I was going for a less sugar version. Thanks for the tip!

MagickMuffin

(15,943 posts)

10. I generally just use less sugar than the recipe calls for

Reply to Phentex (Original post)

Thu Feb 2, 2017, 05:34 AM

Feb 2017

For chocolate chip cookies I cut the sugar in half. It doesn't effect the cookies at all, and less sugar really helps cut down on the overall sweetness.

I hope this helps and that you give it a go!

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