Becca Jane St Clair

My first Christmas dealing with my diabetes, and I think I did okay. I had some mince pies ( but never more than one in a single day), I had a few glasses of wine (again, never more than one), Ate a few small pieces of chocolate (Tim bought me an advent calendar, but I only ate the chocolate on a few days), and I indulged in a small piece of the Christmas Pudding I had made (just to taste it as I had never even had it!). But I also only drank sugar free fizzy drinks or slim tonic water, ate low-carb, and avoided the starchy foods – no potatoes, parsnips, carrots, etc. So overall, I did pretty good.

Making Christmas Cookies are a HUGE deal to me as it’s been a family tradition since forever. Fortunately, my mom sent me some Splenda Blend for Baking and some Splenda Brown. Both these products I have been unable to locate in the UK, but you can order them through importers on eBay (though it will be pricey, it’s worth it!)

The first thing I needed to do was bake some chocolate chip cookies as those are my favourite cookie of all-time and Mom also got me some sugar free chocolate chips! However, don’t go crazy looking for them. I compared the bag of SF chips to a bag of Toll House, a container of dark chocolate chunks from Waitrose, and to some plain chocolate chips from Asda and they all contained around the same amount of sugar per 100g. After I added the bag of SF chips I decided it needed more chips anyway, so my cookies wound up with a combination of Hershey Sugar Free, Toll House Semi-Sweet, and Waitrose dark chocolate chunks. They were amazing and no one could tell they were sugar free!

(This recipe was modified off the back of the Hershey Sugar Free Chocolate Chips, so is measured using US measurements)

You will Need:
1 Cup white flour
1 Cup wholegrain flour
1 tsp baking soda (or 2 tsp Bicarb of Soda if you don’t have access to American baking soda)
1/2 tsp Salt
1 Cup butter (Soft – I used stork out of a tub)
1/3 Cup Splenda for Baking
1/3 Cup packed Splenda Brown Sugar Blend
2 tsp Vanilla extract
2 eggs
2 1/2 Cups chocolate chips or chunks (sugar free, semi-sweet, dark, or plain. Using milk chocolate will add more sugar)

-Preheat the oven to 200C and line your baking trays with parchment paper.
-Mix together the flours, baking soda, and salt in a small bowl.
-In a larger bowl, beat butter, the two Splendas, eggs, and vanilla.
-Slowly mix in the flour.
-using a wooden spoon, stir in the chocolate chips/chunks.
-Drop by teaspoons onto your baking sheets. You should be able to get 12 on a sheet.
-Bake each sheet for 9-12 minutes until cookies are golden.
-Cool on the sheet for a few minutes, then continue to cool on a baking tray.

Makes about 3 and a half dozen soft cookies, depending on how big you make them. I went through THREE batches of them this season because everyone loved them so much.

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