Best Chocolate Chip Cookies Recipe No Calorie Sweetener Sugar Substitute Splenda Sweeteners Recipes

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.

CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Line baking sheets with parchment paper.
• In a bowl, combine flour, baking powder, baking soda, and salt.
• In a mixing bowl, mix together vegetable oil spread and Splenda Brown Sugar Blend.
• Mix in eggs one at a time. Stir in vanilla extract.
• Mix in flour mixture, then fold in chocolate chips.
• Drop dough by rounded tablespoons onto baking sheets.
• Bake for 11-13 minutes. Allow cookies to cool slightly before transferring to wire racks to cool completely.

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.