CHOCOLATE CHIP COOKIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE
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
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
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
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
CHOCOLATE CHIP COOKIES
This is such an easy chocolate chip cookie. No special equipment, no creaming -- a perfect cookie to do with kids. We love how versatile this dough is, too. It makes an awesome rocky road bar cookie.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 30 cookies
Number Of Ingredients 9
Steps:
- Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
- Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
- Whisk the flour, baking soda and salt 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 or chunks.
- 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 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
- For a Rocky Road Bar:
- Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.
LOW SUGAR CHOCOLATE-CHIP COOKIES
Categories Cookies Chocolate Dessert Bake Quick & Easy Low/No Sugar
Yield 12 cookies
Number Of Ingredients 8
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.)
CHOCOLATE CHIP COOKIES FOR SPECIAL DIETS
Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package.
Provided by Bernie
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.
Nutrition Facts : Calories 59.6 calories, Carbohydrate 3.5 g, Cholesterol 9 mg, Fat 3.4 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 1.6 g, Sodium 53.8 mg, Sugar 1 g
DIABETIC NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES RECIPE - (3.6/5)
Provided by AzWench
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Combine flour, baking soda, and salt in small bowl. Beat butter, sweeteners, 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 morsels and nuts. Drop by rounded tablespoon onto baking sheets. Bake for 18 to 20 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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5/5 (7)Category CookiesCuisine AmericanTotal Time 1 hr 45 mins
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter on high speed until completely smooth and creamy, about 2 minutes. Add the sucanat and beat on medium high speed for 3 full minutes. Stop and scrape down the sides as needed. Beat in the egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be gold in color, sticky, and thick. Fold in the chopped chocolate. Cover tightly and chill in the refrigerator for at least 1 hour and up to 3 days.
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll.
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- In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the egg, stopping as soon as it is blended.
- Add the dry ingredients to the wet ingredients. With a rubber spatula, stir to combine, stopping as soon as the dry ingredients disappear. The dough will seem very stiff and dry at first. Use the spatula to gently push and "smush" the dough and stir and fold as needed. It will come together.
- Fold in the chocolate chips. Chill the dough for at least 1 hour, or press plastic over the top and chill for up to 2 days.
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