Chocolate Chip Cookies for Special Diets66 Reviews
- Prep: 15 min
- Cook: 12 min
- Ready In: 50 min
“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.” - by Bernie
Original recipe yields 4 dozen
- 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.
Amount Per Serving (48 total)
- 60 cal
- 3.4 g
- 3.5 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"Exactly what I was looking for!! Great taste and an easy recipe to follow. And as a hint to others, Hershey's makes a sugar free chocolate chunk made especially for baking. You can find it stores ..." See morelike Walmart in their candy isle not the baking isle. Also there is a grain sweetened chocolate chip out there called Sunrise. It's usually found in your organic health food stores. But it does melt much easier in higher heats. Also if you spray the cookies with butter flavored pan spray a couple of mins before cookies are done baking it will help turn the cookie brown."
"Here is a little hint to make these cookies as much like "regular cookies" as possible, for every 1c sugar substitute, add 1/2c dry milk and 1/2t baking soda. Just check cookies 3-5 mins. prior to ori..." See moreginal recipes bake time. You can use this for any cookie recipe, just trade out sugar for substitute and extra needed items. Works everytime! Enjoy!"
"These were EXCELLENT. Make sure you flatten and shape these a little yourself because the 'spread factor' is minimal. They don't really brown much, either, (when my husband came home and saw them on..." See more the cookie sheet he didn't think I had baked them yet), so don't look for browning as a sign of doneness. I took another reviewer's suggestion and popped a couple in the microwave for a few seconds before giving them to my husband, who's diabetic. He LOVED 'em, and so did I! You would never know they were virtually sugar free. My yield was only about 13 cookies, but I'm sure I must have made them a lot bigger than I was supposed to. lol"
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