The week of cookies

Last week we made four groups of cookies with different types of sugar: two groups with original sugar, one group with Sucralose, and the other group with Aspartame. All of them are delicious in different ways, and here are the recipes of these three kinds of sugar.

Basic recipe with original sugar:

224 g Shortening

150 g Sugar

158 g Brown sugar

5 ml Vanilla

94 g Egg

248 g Flour

4 g Baking soda

6 g Salt

Recipe with Sucralose:

224 g Shortening

3/4 cup Sucralose

158 g Brown sugar

5 ml Vanilla

94 g Egg

248 g Flour

4 g Baking soda

6 g Salt

Recipe with Aspartame:

224 g Shortening

18 g Aspartame

158 g Brown sugar

5 ml Vanilla

94 g Egg

248 g Flour

4 g Baking soda

6 g Salt

They are mostly the same, except for the types of basic sugar they used. And here is the difference between these four groups of cookies:

From this chart above, it can be told that even with the same ingredients, the results can be different (like the two groups with original sugar).

Then, here is a recipe I created for diabetes based on my research on sugar substitutes:

224 g Shortening

18 g Aspartame

3/8 cup Truvía Brown Sugar Blend (1/2 cup used for 1 cup of brown sugar)

5 ml Vanilla

94 g Egg

248 g Flour

4 g Baking soda

6 g Salt

The ingredients in red can be any kind of sugar substitutes, which contain low calorie. According to my research, sugar substitutes used in food can help people with diabetes take in less calorie, which is good for their health, because they contain very low calorie while they can still provide the sweetness as regular sugar.

From my research, sugar diabetes from big companies like Stevia, Xylitol, Erythritol are completely natural and organic. They contain much less calorie than general sugar, which is mush more healthier for people’s health.