Making sugar free cookies using Splenda is one of the most commonly used methods in the world. If you are suffering diabetes, you will know how hard it is to find foods that fit into your sugar free lifestyle. Luckily, you do not have to be an expert to make sugar free cookies using Splenda.
Pasteurized egg white substitute (or 5 egg whites): ⅔ cup
Cream of tartar: ½ tsp
Splenda, granular: ½ cup
Vanilla extract: 1 tsp
Mixer with whisk attachment or wire whisk
Metal mixing bowl: ½ cup
Sugar-free jam or peanut butter
Consider setting the oven temperature to 350 degrees Fahrenheit. Allow the oven to heat up before placing cookie molds into it. Next, place a baking sheet with parchment paper on the slab.
Take a metal mixing bowl and add the white part of the egg into it. Set the blender on high power and beat the egg for at least 5 minutes to achieve the desired thickness and texture.
Now pour some cream of tartar into the blender and beat the mixture for some more time. When you observe smooth mixture without any lumps, add the Splenda, vanilla, salt, water and rest of the ingredients. Continue to beat until stiff peaks are formed.
Make sure the peaks are really thick. This can be done by taking out the bowl of the mixer and holding it upside down. If the mixture remains upright then consider removing it from the bowl instantly.
Using a wooden spoon, drop tablespoons full of butter onto the parchment paper. Place all the molds into the oven preheated to 350 degrees Fahrenheit. Bake the cookies for at least 20 minutes. When you are sure they are thoroughly baked and golden brown in colour, remove them from the oven.
Allow the cookies to cool down at room temperature. Drop a little bit of peanut butter on the cookies if desired.