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| Photo: King Arthur Flour |
If you are a regular reader
of The Cook’s Tour, you know that when it comes to desserts, I am a full-on
butter, sugar, all-in kind of girl. But
recently the hubby’s doctor advised him to cut back (way back) on refined
sugars. This forced me to rethink things a bit.
I could continue to bake fabulous sugar-y desserts, which would be all
too convenient for him to reach in the kitchen. Or I could look for recipes
that either reduce or omit sugar altogether, but are still delicious (this is
paramount!). Obviously, I chose the latter. Now that doesn’t mean I won’t bake
with sugars for parties, friends, etc., but when it’s just to have some goodies
around the house, a new regime is in place.
All this leads me to telling
you about the wonderful cookies I discovered at King Arthur Flour and a sugar
substitute called “Whey-Low.” This
all-natural product is perfect for low-cal, low-carb dieters, type-2 diabetics,
or just plain health conscious folks (and who isn’t these days?). For baking
purposes, it measures 1 for 1 like regular sugar, which makes recipe conversion
(or non-conversion in this case) super easy.
Whey-Low comes in several varieties, including substitutes for brown
sugar and confectioner’s sugar. And that brings us to these luscious cookies, brimming with fudge-y, espresso-y goodness.
I’m a huge KA fan (don’t
tell anyone, but one of the items on my bucket list is to spend a week in
bucolic Vermont attending a KAF baking workshop!) and visit their site
regularly for inspiration. A few weeks ago, I came across their Flourless
Chocolate Fudge Cookies. At first, I made them according to the recipe, which
calls for two cups of confectioner’s sugar. They were outrageous! But given the
husband’s new mandate for no sugar combined with his serious chocolate addiction, I knew I
had to try the Whey-Low substitute. I’m happy to report that they were still
just as fabulous with the Whey-Low confectioner’s sugar. I also tried them out
on a friend at work who is a serious connoisseur of gluten-free baked goods, and
she declared them a winner! And even
though I don’t have any gluten or sugar issues, it probably doesn’t hurt to cut
back where I can.
They are ridiculously easy
to make, but a couple of tips I want to pass along to you: in order to obtain
the soft, batter-like dough called for in the recipe, I had to use four egg
whites, instead of three. I also made these smaller than the original recipe
just because I am not a fan of huge cookies, but don’t let that influence you
one little bit. Read the original recipe here.
Hope you enjoy these wonderful
little cookies! Drop me a note to let me
know if you try them and how they turned out.
Happy Baking!
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