Alternatively you can scoop the dough into 1 tablespoon sized balls and bake them as well, or gently flatten them into a disk shape abs bake them.

Lightly flour your work surface, or place the cookie dough between 2 pieces of wax paper and roll it with a rolling pin to 1/4” thick. Then flour your desired cookie cutter (any shape you prefer, simple shapes are easiest to work with) press the cookie cutter into the rolled out dough, transfer cookies onto a baking sheet (I line mine with parchment paper)with a metal spatula. And you’re then ready to bake them. I have lots of posts with more tips on cut out cookie here https://www.createdby-diane.com/2017/09/how-to-bake-perfect-cut-out-cookies.html

I have not used stevia in these cookies, it tends to taste overly sweet for me. If you have baked with it before feel free to substitute it in this recipe in the amount you would adjust it to in other recipes. As it is most likely not a 1:1 substitution ratio.

Thanks, I think my niece may have something that she enters in the ingredients and it calculates everything. Your cut out cookies were very easy to make and my family loved them.

Thanks again
Karen

I do not know, I suggest putting the ingredients into an online calorie counter. Some people will make larger cookies, some smaller, all calculators are estimates so whatever you would normally use for figuring out your needs (or the needs of people you feed) will be more accurate than for me to do it. Some poles remove items out of a final count for net carbs/total carbs, either way there are many options to calculate.

My 4 year old grad nephew has type 1 diabetes and my niece has to adjust the amount of insulin given before meals according to the number of carbs he’s going to have. Apparently these days it’s not so much about sugar as it is about carbs raising blood sugar.

ThankS,
Karen