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.
Nutrition Facts : Calories 68 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 71 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
HEALTHY CHOCOLATE CHIP COOKIES
Whole-wheat pastry flour and dried fruit make these irresistible chocolate chip cookies less indulgent, but you don't have to tell your kids that.
Provided by Food Network Kitchen
Categories dessert
Yield 26 cookies
Number Of Ingredients 11
Steps:
- Evenly position two racks in the middle of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats. (If you have only one baking sheet, let it cool completely between batches.)
- Whisk the sugars, eggs, oil and vanilla in a large bowl until smooth.
- Whisk the flours, salt and baking soda in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips and dried fruit.
- Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2 inches apart on the pans. Bake until golden but still soft in the center, 12 to 14 minutes, depending on how chewy or crunchy you like your cookies. Transfer the hot cookies with a spatula to a rack to cool. Serve.
- Store the cookies in a tightly sealed container for up to 3 days.
SUGAR-FREE CHOCOLATE CHIP COOKIES
Craving a childhood classic? These sugar-free chocolate chip cookies will bring you all the comfort and joy you remember. Savor the crisp, lightly browned edges or dunk in a tall glass of cold milk. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
DIABETIC CHOCOLATE CHIP COOKIES
This is an adaptation of the cookie recipe off of a butter crisco can. Substitute twice as much regular brown sugar if you don't have a diabetic at home. These cookies are delicious, always a crowd pleaser.
Provided by TalPalCal
Categories Drop Cookies
Time 28m
Yield 36-48 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Place foil/parchment paper on cookie sheets and counter to save time.
- Combine butter flavor crisco, brown sugar, milk, and vanilla in bowl.
- Beat at medium speed of electric mixer until well blended. Beat egg into mixture.
- Combine flour, salt, baking soda, Mix into creamed mixture until blended. Stir in chips.
- Drop cookies on parchment paper/foil. Bake 8-10 minutes. Be careful not to over bake.
- Place on a cooling rack.
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