Monday, April 11, 2011

(Almost) Sugar-Free Chocolate Chip Cookies

If you have the brown-sugar version of Splenda, you can make these completely sugar-free. Otherwise I use all regular Splenda and add a little molasses to make up the flavor difference.

While I think all sugar-free baked goods are a little lacking behind their full-sugar counterparts, I must say that these are about the best I've ever had! The recipe is my own original, modified from my regular chocolate chip cookie recipe. These are lower-carb than usual, but I wouldn't say low-carb because of the flour.

And I didn't take pictures, but I can promise you that these look like my other chocolate chip cookies! My dad didn't like them, but my mom (hi, mom!) wouldn't let me take them back home with me.

Try making these for any diabetics you know and love. Anyone dieting on South Beach or Atkins (some people still do!) would like them as well, but I estimate these at about 8 effective carbs each.


(Almost) Sugar-Free Chocolate Chip Cookies
(makes about 24)

2/3 cup butter
2/3 cup butter-flavored Crisco
2 cups Splenda
2 tbsp molasses
2 eggs
1 tbsp vanilla
1/2 tsp baking soda
1 tsp salt
3 cups all-purpose flour
1 bag sugar-free chocolate chips

1. Soften butter in microwave.
2. Mix in Splenda, molasses, eggs and vanilla.
3. Add baking soda, salt and flour. Mix until combined.
4. Add the chocolate chips.
5. Ball into cookies and bake at 350 until just starting to brown. Let cool before transferring to a plate. Store in a Ziploc bag or airtight container.

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