SPLENDA BLEND -- CHOCOLATE CHIP COOKIES
Delicious chocolate chip cookies, using the new Splenda Blend for baking. The recipe comes from Splenda.com.
Provided by Barb G.
Categories Drop Cookies
Time 26m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 136.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 24.2, Sodium 149.2, Carbohydrate 14.8, Fiber 0.8, Sugar 6.3, Protein 1.6
KRISTINE'S SPLENDA CHOCOLATE CHIP -COCONUT COOKIES
I created this recipe using Splenda as my husband is Type 1 diabetic and avoids sugar, except when he has an insulin reaction. I have worked it for quite a long time to get the texture just right. The coconut helped the texture and I think theseturned out cookies are wonderful, especially just out of the oven. I sometimes trade the whole wheat (1 cup) and the all purpose flour (1/2 cup) measurements.
Provided by xdbcurry
Categories Dessert
Time 11m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Cream eggs, margarine, vanilla and Splenda. Add flours, baking soda, coconut, chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 11 minutes.
Nutrition Facts : Calories 139.9, Fat 10.3, SaturatedFat 3.2, Cholesterol 10.3, Sodium 105.7, Carbohydrate 12.2, Fiber 1.3, Sugar 7.4, Protein 1.8
SPLENDA CHOCOLATE CHIP COOKIES
Make and share this Splenda Chocolate Chip Cookies recipe from Food.com.
Provided by thirdrocker
Categories Drop Cookies
Time 30m
Yield 54 Cookies, 54 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Sift together flour and baking soda and set aside.
- In large bowl, cream together the butter, brown sugar, fiber supplement and white sugar. Beat in the instant pudding powder until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto greased cookie sheet (line with foil for easy clean up).
- Bake for 10 to 12 minutes until edges are golden brown.
Nutrition Facts : Calories 83.6, Fat 4.5, SaturatedFat 2.7, Cholesterol 11.4, Sodium 46.3, Carbohydrate 10.5, Fiber 0.5, Sugar 4.7, Protein 1.2
CHOCOLATE CHIP & WALNUT COOKIES (SPLENDA)
Make and share this Chocolate Chip & Walnut Cookies (Splenda) recipe from Food.com.
Provided by BeansnRice
Categories Drop Cookies
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and spray 2 cookie sheets with butter-flavored cooking spray.
- Cream margarine and Splenda together in a bowl using a sturdy spoon.
- Stir in egg and vanilla.
- Add flour, baking soda and salt.
- Mix gently to combine (dough will be stiff).
- Fold in chocolate chips and walnuts.
- Drop by tablespoonful to form 24 cookies.
- Lightly flatten cookies with bottom of a glass sprayed with cooking spray.
- Bake for 8-10 minutes.
- Place cookie sheets on wire racks and cool.
CHOCOCONUT CHIP COOKIES
I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.
Provided by Reena B.
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Time 20m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g
SOFT SPLENDA CHOCOLATE CHIP COOKIES
I've adapted this over time from multiple recipes. I wouldn't say these cookies are exactly good for you, but at least they don't have quite as much sugar in them as usual. I'm a sucker for a buttery taste, so I make them with butter and butter flavored shortening. But, they turn out pretty well with margarine instead. Also, depending on the climate I'm in, I don't always wind up using quite all of the flour, and cooking times vary. Any kind of chocolate chip will do for the recipe, I just happen to prefer the Kissables. Sometimes I swap out some of the chocolate for nuts.
Provided by joanna.l.wilson
Categories Dessert
Time 22m
Yield 28 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Beat butter, shortening, and vanilla.
- Beat in sugar, brown sugar, and pudding mix.
- Beat in eggs.
- Gradually mix in flour and baking soda.
- Fold in cocolate chips/nuts.
- Mold dough into 36 balls (roughly the size of ping pong balls).
- Place on ungreased cookie sheets.
- Bake 12 minutes if you would like a soft cookie, longer if you prefer crispy cookies.
Nutrition Facts : Calories 118.1, Fat 7.4, SaturatedFat 3.1, Cholesterol 22, Sodium 79.5, Carbohydrate 11.2, Fiber 0.3, Sugar 2.1, Protein 1.5
CHOCOLATE CHIP COOKIES WITH SPLENDA RECIPE - (3.8/5)
Provided by campbellkid36
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Line cookie sheets with parchment paper. Combine flour, baking powder, baking soda and salt in small bowl. Set aside. Mix butter and SPLENDA® Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.
COCONUT CHOCOLATE CHIP COOKIES
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 1-1/4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
SPLENDA CHOCOLATE CHIP COOKIES
My husband is diabetic so I'm always looking for sugar free sweets I can make for him. This recipe calls for Splenda Brown Sugar blend and Herseys sugar free chocolate chips. They are sooo good you won't know you're eating a practically sugar free cookie!
Provided by Glenda Guilfoil
Categories Cookies
Time 15m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375 degrees F. Line Cookie sheets with parchment paper
- 2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
- 3. Mix butter and Splenda Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips. Add 1 cup of nuts if desired.
- 4. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.
CRANBERRY, CHOCOLATE CHIP AND COCONUT COOKIES
This recipe was in an email today from the www.recipe4living.com website. "These cookies are flat, chewy and full of chunks! The coconut is hardly detectable and just adds some nice texture." The yield size is estimated as I have not made these yet and it wasn't listed on the website.
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cream butter and sugars. Add eggs and vanilla and mix to combine. In a separate bowl, combine dry ingredients. Add into wet ingredients gradually.
- Drop spoonfuls onto cookie sheets. Bake for 10 minutes until edges are crisp and center is slightly gooey. Let rest on cookie sheet for a few minutes before moving to cooling rack to cool completely.
Nutrition Facts : Calories 147.6, Fat 7.9, SaturatedFat 5, Cholesterol 25.3, Sodium 95.2, Carbohydrate 18.8, Fiber 0.9, Sugar 12.5, Protein 1.6
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