Sugar free cookies are just as easy to bake at home as regular cookies, and they taste better! For these first recipes, I chose coconut-based cookies so they would certainly taste as sweet but with less sugar than usual. Coconut also lends moisture to cookies which creates a lovely texture.
I must say that I found them quite easy to put together. The most time consuming part is rolling out spoonfuls of mixture. The lovely smell of coconut cooking made me want to eat them straight away but I held on until they were cool enough to fill.
The second recipe, "Coconut Yo-Yo's" does not strictly meet the low fructose mantra due to a chocolate filling. I recommend finding the least-sugar dark chocolate at your shop. The cookie part has enough sweetness for the whole. But after all, there is only 60g spread through the whole batch.
My one-year old son loves both of these cookies. Since they are low-sugar, I am happy to give him a treat.
Mix butter and dextrose in a small bowl with electric mixer, until light and creamy. Add egg and mix until combined.
Transfer to a large bowl. Stir in flours and coconut. Add milk if needed to make dough come together.
Roll teaspoons of mixture into balls and flatten to about 4 cm diameter on baking trays.
Bake at 160 degrees Celcius for approximately 10-12 minutes, until the sugar free cookies are lightly coloured.
Cool on trays for 10 minutes then transfer to wire racks to finish cooling.
Beat the butter and glucose syrup with an electric mixer until light and fluffy.
Add ginger and dextrose and beat until combined.
Sandwich 2 cookies with cream filling.
Beat egg whites in a small bowl with electric mixer, until firm peaks form. Fold in coconut, dextrose and flour.
Using wet hands, roll teaspoons of mixture into balls and flatten slightly onto greased baking trays.
Bake at 160 degrees Celsius for approximately 12-15 minutes, until just lightly coloured.
Cool on trays for 5 minutes, then transfer to cooling racks.