Best Low Sugar Chocolate Chip Cookies Recipes

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LOW SUGAR CHOCOLATE CHIP COOKIES



Low Sugar Chocolate Chip Cookies image

I found this on a diabetic recipe site and have made them several times since. They don't taste low sugar and produce a very soft flavorful cookie. I hope you'll like them, too!

Provided by glitter

Categories     Drop Cookies

Time 25m

Yield 36 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine
1/2 cup sugar (I use 1/2 cup Splenda)
1/4 cup light brown sugar
1 large egg
1/4 cup unsweetened applesauce
2 tablespoons 1% low-fat milk
2 teaspoons vanilla extract
1/2 cup chocolate chips

Steps:

  • Preheat oven to 350F.
  • Lightly coat 2 baking sheets with cooking spray.
  • In a large bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy.
  • Add the sugars, egg, applesauce, milk, and vanilla and beat one minute.
  • Stir in chocolate chips and the flour mixture.
  • Drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes.
  • Remove and cool on a baking rack.

Nutrition Facts : Calories 73, Fat 3.4, SaturatedFat 1, Cholesterol 5.2, Sodium 66.4, Carbohydrate 10, Fiber 0.3, Sugar 5.8, Protein 0.9

WHOLE WHEAT LOW SUGAR EGGLESS CHOCOLATE CHIP COOKIES



Whole Wheat Low Sugar Eggless Chocolate Chip Cookies image

yummy cookies! the recipe makes 12 very small cookies. If you prefer "normal" sized cookies, it makes about 6.

Provided by flppyft

Categories     Dessert

Time 20m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 6

1/2 cup light margarine
1/4 cup Splenda sugar substitute
1 teaspoon vanilla
3/4 cup whole wheat flour
1/8 teaspoon baking powder
1/2 cup semi-sweet chocolate chips

Steps:

  • Mix margarine, Splenda and vanilla.
  • Add in flour & baking powder.
  • Add in chocolate chips.
  • Separate into 12 balls and flatten slightly.
  • Bake at 300°F for 10 minutes.

Nutrition Facts : Calories 60, Fat 2.2, SaturatedFat 1.3, Sodium 5, Carbohydrate 9.9, Fiber 1.3, Sugar 3.9, Protein 1.3

CHOCOLATE CHIP COOKIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE



Chocolate Chip Cookies - Low Sugar/Diabetic Friendly Recipe image

Another recipe from the Splenda website. These were surprisingly good! I adjusted the recipe a little, using the Splenda Brown Sugar Blend (instead of regular brown sugar) and I did not dip the cookies into a chocolate sauce. So the carb count shown here is probably slightly more than what this recipe actually is. NUTRITION...

Provided by Traci Coleman

Categories     Chocolate

Number Of Ingredients 9

1 3/4 c flour
3/4 tsp baking soda
1/4 tsp salt
1/2 c semi-sweet chocolate chips
3/4 c butter, softened
1/2 c packed spenda brown sugar blend
1/2 c splenda sweetener, granulated
1 egg
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350.
  • 2. Combine flour, baking soda and salt in medium sized bowl. Set aside.
  • 3. Combine butter, brown sugar, granulated sweetener in large bowl until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture.
  • 4. Stir in chocolate chips.
  • 5. Drop dough onto ungreased baking sheets by heaping tablespoonfuls, 2 inches apart.
  • 6. Bake 8-11 minutes or until lightly browned. Cool on baking sheet 1 minute then move to wire rack.

LOW SUGAR CHOCOLATE-CHIP COOKIES



LOW SUGAR CHOCOLATE-CHIP COOKIES image

Categories     Cookies     Chocolate     Dessert     Bake     Quick & Easy     Low/No Sugar

Yield 12 cookies

Number Of Ingredients 8

2 1/4 cup all-purpose flour
1/3 cup brown sugar (light or dark)
1/3 cup granulated sugar
1 16 oz. bag semi-sweet chocolate chips
2 large eggs (preferably brown eggs)
1 tsp. baking soda
1 cup salted high-quality butter (NOT unsalted)
tablespoon of vanilla extract

Steps:

  • Preheat oven to 375 (Farenheit) 1. In a small bowl, combine flour and baking powder, set aside. 2. In the bowl of an electric mixer, beat butter and brown and white sugars at medium speed until fluffy and light in color. 3. Add the vanilla, beat on low speed until incorparated 4. Add the eggs, one at a time, beating until incorparated 5. Beat the flour mixture in three additions, beating at low speed after each addition. 6. Remove bowl from stand mixer, mix in chocolate chips with a wooden spoon. 7. Cover a cookie sheet with aluminum foil to prevent sticking. 8. Add cookies to the sheet by heaping spoonful. (about the size of a small scone for best results) 9. Bake 10-15 minutes (IMPORTANT: this time is not nesecarilly acurate, it depends on your oven and how soft you want your cookies, they will be well done when they are golden brown, I however, like my cookies soft and just do it long enough so that the eggs are cooked through for safety reasons.)

LOW SUGAR DOUBLE CHOCOLATE CHIP COOKIES



Low Sugar Double Chocolate Chip Cookies image

This is an adaptation of a Hershey's recipe I developed for the 2006 'Zaar cookie swap. These are small cookies but they have a wonderful soft cakey texture and a rich chocolate flavor. I made them with a 1 tablespoon cookie scoop and got 26 cookies. Stick with measuring out a teaspoon or so of dough and you should get the full three dozn. They do get dry after a few days, much more so than a typical cake cookie. My advice, share them and enjoy.

Provided by justcallmetoni

Categories     Drop Cookies

Time 17m

Yield 36 serving(s)

Number Of Ingredients 11

6 tablespoons butter, softened
2 tablespoons light butter, softened
1/4 cup Splenda brown sugar blend (equal to 1/2 cup brown sugar)
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
2 -3 tablespoons cocoa (I like Droste)
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons skim milk
1/2 cup sugar-free chocolate chips (If yo can't find the chips, a bar chopped into bits works too)

Steps:

  • Preheat oven to 375°.
  • In medium bowl, beat butters and brown sugar together until well blended. Add egg and vanilla continuing to beat well.
  • Stir together flour, cocoa, baking soda and salt. Add dry ingredients alternately with milk to butter mixture.
  • Stir in small chocolate chips (or chopped chocolate).
  • Drop by teaspoonfuls onto ungreased cookie sheet. Flatten tops of cookies using the bottom of a glass or the palm of your hand. (Note these cookies do not spread.) Bake 7 to 9 minutes or just until set.
  • Remove from cookie sheet to wire rack. Cool completely.

Nutrition Facts : Calories 42.6, Fat 2.6, SaturatedFat 1.5, Cholesterol 11.1, Sodium 48.8, Carbohydrate 4.2, Fiber 0.1, Sugar 0.6, Protein 0.7

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