Stephanie’s Sugar-free Chocolate Cherry Cookies (without the cherries)

Posted on 10. Mar, 2010 by Jillian in Glycogen Storage Disease, recipes

This recipe is from a fellow GSD mom. It makes about 2 dozen cookies, and sounds sooo good.

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
Mix together in a small bowl. Set aside.

1/2 cup butter/margarine
1/2 cup Sugar Twin (or sugar substitute – I’ve had great results with baking with Sugar Twin)
1/2 cup dextrose
1/4 tsp. EACH of salt, baking powder, baking soda
Beat butter in large mixing bowl for 30 seconds until fluffy. Add Sugar Twin, dextrose, salt, baking powder and baking soda. Beat until well mixed.

2 eggs
1 1/2 tsp. vanilla
Add to butter mix and blend well. Gradually beat in the dry flour mix.
Shape into 1 inch balls and place on an ungreased cookie sheet. Press down center of cookie with thumb.

FROSTING:
1 cup (6 oz.) Hershey’s Sugar Free Chocolate Chips (in the baking section – last I checked they did not have sorbitol in them)
2 T. soy milk (do not make too runny) — sidenote from Jill– I wonder if unsweetened almond milk would taste better.
1 T. (or less) maraschino cherry juice (contributes an insignificant amount of sugar – less than 5 grams for the entire tablespoon)
Melt in a saucepan on low heat, stirring constantly. Spoon onto about a tsp. or less into each thumbprint on the cookies.

Bake cookies 350 for about 10 minutes – until edges of cookie become “crusty” or “slightly firm” to touch. Remove from baking pan and cool on wire racks.

Another neat trick from Stephanie…  For any remaining chocolate frosting, cover pretzels with the chocolate and freeze to harden. That woman is brilliant!

Tags: cookies, food, recipe