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Sugar Free Chocolate Tea Cookies

Sherry Lewis

Sherry Lewis

This is a simple and good sugar free recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Cream shortening. Add sugar substitute, egg, vanilla and milk and blend well.
  2. Add half the flour, mix well and stir in chocolate and the rest of the flour.
  3. With cookie press, press onto an ungreased cookie sheet. Use hands and make small ball if you do not have press. Putting flour on your hands, this keeps dough from sticking. Press down with fingers on top of each cookie.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes.
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Reviews

Ruby Homemaker
27

Ruby Homemaker

12/3/2007

These are a bit more like a biscotti than a cookie because they are so dry. I reduced the amount of vanilla extract to 1/2 tsp. and added 1/2 tsp. peppermint extract. I think the peppermint might be the only thing that saved the cookie. A few came out of the press okay, but most of them I had to peel off the press. I commend you for a valiant effort. I may make them now and then, but I will shape them as a biscotti and dunk them in coffee.

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