fat free sugar free crispy cookies

HI IM LOOKING FOR A RECIPE FOR FAT FREE SUGAR FREE CRISPY COOKIES OR SOMETHING THAT I CAN EAT PRE MENSTRALLY BECAUSE ALL I CRAVE IS SUGAR AND IM NOT ALLOWED IT!!

ANY IDEAS OUT THERE??

THE RECIPES I FOUND INVOLVED FRUIT INSTEAD OF FAT AN THE COOKIES SEEMED MORE CAKE LIKE THAN CRUNCHY!!!

Since what makes cookies crisp is the fat and sugar, I doubt you'll find anything.  But maybe somebody has some ideas to satisfy your need for crunch.

Have you ever tried sweet potato chips, baked?  All you do is make paper thin slices of sweet potato, spread them on a non stick cookie sheet in a single layer, and bake at, I think 300 F until they are dry and crispy.  They are very satisfying and sweet too, and loaded with good vitamins.

Well thats why i cant find any!! feel silly big time!!!:o) Love the sweet potato idea, will try that later.  Anyone have any ideas on flap jacks you know with the oats?  Is molassis and honey bad for you if your diabetic. What could i put in it instead??

Any ideas on sweet goodies that are ok would be much appreciated.

thanks thanks thanks again

Animal crackers aren't that bad. The kind I get are fat free, but they still have sugar. You get 16 for 120 calories.

EDIT: You can also get sugar free chocolate most places.. it probably has some fat though. There are fat free-sugar free pudding cups, those are good. :) 

My kids brought me some chocolate meringues from Trader Joe's.  They are crunchy and sweet.  A dozen of them is about 100 calories.  They do contain a good bit of sugar, but I'm finding that 3 pieces is all I need to satisfy the sweet tooth.

If I come across any diatetic recipes for sweets I'll pass them on to you. 

Molasses, honey, cornsyrup, maple syrup and 'table sugar' all contain sugar, just in slightly different forms, and they all affect your bloodsugar levels. I'm afraid that if you're diabetic they're all going to be equally bad for you.

Yeah, don't we all wish there was some magic cookie like that lol.

Most diabetics I know rely on artificial sweeteners.  I don't like the after taste, but can see how it might satisfy a craving for a little something sweet.  Have you seen the cookbooks put out by the American Diabetes Assoc?  I understand they are quite good.

A diabetic friend of mine told me that he finds that starches like bread and potatoes raise his blood sugar too.

THIS ALL SOUNDS GREAT, IM BRITISH THOUGH SO I DONT KNOW MUCH ABOUT CORN SYRUP?? I DONT KNOW WHAT TRADER JOE IS EITHER HEE HEE!!! WHAT ARE ANIMAL CRACKERS TOO? AND PUDDING CUPS?? I USE SPENDA AND HAVE VISITED THEIR WEBSITE WHICH SEEMS PRETTY GOOD. THE US SITE IS BETTA THAN THE UK SITE.  HAVE BEEN COOKING WITH SOYA MARG DONT KNOW IF THAT IS BETTA ON FAT THAN NORMAL MARG. ITS ALL NEW TO ME WHICH IS WHY IM ON HERE TO GAIN SOME OF YOUR FANTASTIC ADVICE AND WISDOM. IM NOT ACTUALLY DIABETIC BUT WAS BORDERLINE A YEAR AGO WHEN  PREGNANT.  DAD HAS LATE ONSET DIABETIES SO IM TRYING TO LEARN TO LIVE WITHOUT SUGAR TO SEE IF I CAN STAVE OFF THE DIABETIES!!

DO THE SWEET POTATO CRISPIES KEEP FOR LONG IN A TUB AND STAY CRISPY DOES ANYONE KNOW??

You might find this website useful

British Diatetic Association

It seems to be packed with great information.

Keep off the caps man, they hurt.

animal crackers are animal shaped crackers for kids.  don't know if u have them in britain.  arrowroot cookies might be good too.  or plain popcorn (kinda sweet), airpopped, u could drizzle some honey on it for extra sweetness

You could make your own meringues, they are pretty easy, I'm at work so I don't have the recipe available, but they are just egg whites and sugar beaten til stiff the baked at 170F until crispy, (about an hour). Cooks.com or a similar site should have recipes, its usually three egg whites and about a cup of sugar, some recipes add a little cream of tartar, and beat til stiff then bake, I use a sheet of parchment or a silpat to keep them from sticking.

I have made them with splenda, they taste almost the same as regular ones, and then the whole batch has less than 100 calories, that's about two dozen guilt free cookies.

Soz about the caps!! its habbit.  love the meringues idea, have tried to make some before but they went spongy and werent hard thought it might be the splenda that did it. Im not the greatest cook but willing to try anything.  I think ive heard of arrowroot biscuits and will hunt round for them. 

Have got  recipe for oaty cakes/biscuits from splenda site. They seem  nice. will try the other web site for the meringues too.

http://www.splenda.com/

http://www.fatfree.com/recipes/cookies/

Your all great with the ideas. thanks very much indeed. :0))))))

Hi!

I like cooking for prep-diabetic stuff too ;)

Here's a recipe I love:

Ingredients:

1 1/2 cups Whole Wheat Flour

 2 tsp baking powder

1 tsp baking soda

1 tsp salt

1/4 cup Unsweetened Applesauce

2 egg whites

2 tbs imitation vanilla extract

1 1/2 cup splenda granular

1/4 cup Brummel & Brown (a margarine/butter made from yogurt)

1/2 cup Unsweetened Soy Milk (I use "Silk" brand)

5 pieces Sugar-Free Peanut Butter Cups (I use Russel-Stover)

2 servings Sugar-Free Dark Chocolate (I used some diabetic brand I found in the drug store)

Directions

Mix everything together for the base cookie mix. Then add in 1 good size bar of dark chocolate (diabetic chocolate, the one I used was 70% bitter cocoa and also the whole bar was 200 cals and sugar free). Then I used Russell Stover's Peanut Butter Cups. I used 3.5 packages (total of 7 PB cups). These are also Sugar free and low in cals. Then I made 10 gigantic cookes and tossed em in a oven preheated to 350 for about 12 minutes. I like 'em kinda chewy though and you could most definitely make em biscotti like if you cooked them for about 20 minutes and shaped them thinner.

Have fun!

If you need American products you can check eBay. I find that a lot of foods are there if you can't buy American based products where you're at :). Not too bad for prices either ;D.

Lemme know if you need other ideas/recipes... I bake 1-2x a week &  I have a horrid sweet tooth but love Splenda

Google "sugar free fat free cookies" and you'll find lots of recipes that include various alternatives like splenda, sweet and low and stevia. As for the fat some substitutes include egg whites, oatmeal (each of which do contain a very small amount of fat.. less than one gram per serving) and applesauce. My favorite secret cookie ingredient is BEANS! White beans (canellini) cooked up nice and soft and then blended with sugar (or sugar substitute) makes a great starter for cookies. Here's a recipe 

I took 1/2 cup of white beans), cooked and made about one cup of mashed beans I creamed them with 1/2 cup white splenda 1/2 cup brown splenda 1 tsp vanilla 1/2 tsp salt, but obviously you can leave that out I then took four cups of rolled oats, and ground them up in the food processor (coffee grinder) until it was flour with a little grit to it. Mix in the oat flour just described 1 tsp baking powder 1 tsp baking soda Now chop 1/4 lb. dried apricots into fourths or so, and mix them in. (You can leave out the apricots because they contain quite a bit of natural sugar Heat the oven to 375F Either 1. divide the batter into 12 huge balls and bake for about 15 minutes to make 12 huge cookies, or 2. divide the batter into 24 big balls and bake for about 10 minutes If you end up with cookies that are cooked but are still chewy set the oven temperature 100 degrees lower and continue cooking them until they are dehydrated and crunchy! This recipe is from fatree.com :)

That's an interesting idea, to dehydrate the chewy cookie until it is crisp. 

Oatmeal Packet Cookies
1 packet instant oatmeal
2 Splenda packets
1/2 tsp baking powder
sprinkle cinnamon
1/4 C water
Stir together. Let sit for 5 minutes. Spoon into 4 cookie rounds. Bake 15 mn at 350  

These are a soft cookie but if you leave them in the oven longer maybe they will crisp up?

Try googling a carb free peanut butter cookie recipe. I don't have it with me and don't remember where I got it...but it just involved splenda and peanut butter I think....was really easy to make and I ate them when I was doing a very low carb diet and liked them.  Don't remember how crispy they were. 

The peanut butter cookie recipe I think hcannon23 is talking about is this one:

• 1 cup peanut butter, creamy or crunchy
• 1 1/3 cups baking sugar replacement (recommended: Splenda)
• 1 egg
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar replacement, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar replacement. Cool slightly before removing from pan.

This is actually Paula Deen's recipe. !!!

I think they can be crispy if you make them flat enough. They are fantastic either way!