Chocolate Chip Cookies Recipe No Calorie Sweetener Sugar Substitute Splenda Sweeteners Food

NO-SUGAR SUGAR COOKIES

Steps:

• In a mixing bowl using an electric mixer, blend butter, Splenda® Sweetener, and vanilla extract on medium speed.
• Add egg substitute, water, and vinegar and mix briefly.
• Add flours, salt, and baking powder. Mix on low speed until dough is formed; do not overmix.
• Divide dough in half. Pat each half into a circle and wrap in plastic wrap. Refrigerate about 1 hour.
• Preheat oven to 350°F. Lightly grease a baking sheet.
• Remove dough from refrigerator and roll out on a floured work surface to about ¼" thick. Cut with cookie cutters. Place cookies on prepared baking sheet.
• Bake for 10-12 minutes or until lightly browned on the back. Cool slightly, then transfer to a wire rack to cool completely.

CHOCO-CHIP COOKIES

Steps:

• Preheat oven to 350ºF.
• In a mixing bowl, cream butter, brown sugar, and Splenda Sweetener.
• Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
• Add flour, baking soda, and salt. Mix until well blended. Stir in chocolate chips.
• Scoop level tablespoons of cookie dough onto an ungreased baking sheet.
• Bake 10-12 minutes or until golden brown.
• Remove from oven and cool on a wire rack.

THE BEST SUGAR FREE CHOCOLATE CHIP COOKIES

Steps:

• Start by preheating your oven to 350 and prepping a cookie sheet for nonstick.
• In a medium sized mixing bowl, use a fork or a whisk to mix together the flour and baking soda. Set this bowl aside. Next, in a large mixing bowl, cream together the butter and the sugar alternatives (white and brown alternatives).
• Stir in the dry ingredients from the medium mixing bowl (flour and baking soda) until just blended Then stir in the eggs and the vanilla extract. Do not over mix. Then fold in the chocolate chips.
• Bake your cookies for 10-12 minutes or until they begin to brown. Then allow them to cool on a baking rack.

NO SUGAR(OR SUBSTITUTES) CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Beat butter, sweetener, and vanilla in large mixer bowl.
• Add the egg and beat well.
• Mix flour, baking soda and salt in a separate bowl, then gradually beat into the butter mixture.
• Stir in chocolate chips and nuts.
• Drop by rounded tablespoon onto silicone baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Let stand for 2 minutes, then remove to wire racks to cool completely.
• To make bar cookies.
• Prepare the dough as above, then spread it into a greased 15"x10" jelly-roll pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars and serve.

SUGAR SUBSTITUTE CHOCOLATE CHIP COOKIES

Steps:

• PREHEAT oven to 375°F.
• COMBINE flour, baking soda and salt in small bowl.
• Beat butter, coconut palm sugar, splenda and vanilla extract in large mixer bowl until creamy.
• Add eggs, one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in chocolate chips.
• Drop by rounded tablespoon onto baking sheets (I use parchment paper on mine).
• BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, baking soda, and salt in a small bowl, set aside.
• Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
• Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.