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Post by figchip on Nov 15, 2012 9:39:26 GMT -5
Hello! I am going to try (maltitol) chocolate chip cookies, using dextrose, but I'd like to find a way to mimic the brown sugar. I'll replace it with dextrose, too, and I may try to add some artificial maple extract for that richer flavor, but...anyone have a more tried-and-true method for brown sugar replacement? Thanks! (My daughter is allowed a small amount of fructose a day--she does not have HFI, but fructose-1,6-biphosphatase deficiency, so can tolerate some fructose.)
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Post by jejns1 on Nov 15, 2012 12:24:05 GMT -5
We use "Sweet and Low Brown" and it works very well. You use a very small amount and it mimics the brown sugar taste. My kids love Oatmeal cookies, so we use Dextrose and the Sweet and Low Brown.
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Post by figchip on Nov 15, 2012 13:19:09 GMT -5
Ooh, I didn't know that existed! Thank you!
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Post by Tammy on Nov 16, 2012 1:24:55 GMT -5
I just use the dextrose but it does make the cookie a little drier, so add a touch more of whatever liquid is in the recipe. Usually milk, butter or water.
For chocolate cookies we put sugar free chocolate pudding in it. They are really good. I haven't found any safe chocolate chips in our area yet.
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Post by charlie on Nov 16, 2012 5:02:55 GMT -5
Oh, god, universal groan here..................... I am going to post on bill's behalf  Why oh why would you want to try and make these for a fructose intolerant child, they would be loaded with sugars and bound to be way above their safe level. Don't forget for something like this you have to take into account their days level of fructose not just a meal as it builds up in the liver and won't disappear in just a couple of hours. I quick googled sweet n low, if it is the one you use it probably has honey in it listed as a natural sweetener. Just because choc chip cookies are eaten by people doesn't mean a child HAS to have them. I never did as a child and I have no sugar intolerances. There are much safer sweet snacks you can make they will enjoy just as much. We make very safe shortbread type biscuits using dextrose and extra cream to improve the dryness, we have lots of fun shaped cookie cutters and she enjoys them just as much. |
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Post by colormist on Nov 16, 2012 10:14:21 GMT -5
Just a note for those reading this thread with HFI:
I had a very bad reaction to malitol (so these chocolate chips would not be a safe bet for people with HFI). I know Regina doesn't react to it, but that doesn't mean it's okay for everyone with HFI to eat. I have never found a sweetened chocolate that was across-the-board-safe for people with HFI. Bakers Chocolate comes close, but it tastes awful as it has no sweetener.
However, if you really want to make something similar to cookies, why not oatmeal or no-bake cookies?
On the other hand, all the cookies I have ever made that were sweet tasted really, really gross (to me). But, other people (without food restrictions) seemed to enjoy them.
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Post by jejns1 on Nov 16, 2012 10:14:41 GMT -5
The amount of Sweet and Low Brown required to Mimic the brown sugar taste in very small. The serving sppon that comes in the box is 1/10 of a teaspoon, so in a batch of Oatmeal cookies it would be miniscule. The kids do not react to the cookies, so as a treat once in a while, it works.
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Post by ukbill on Nov 18, 2012 16:49:46 GMT -5
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