Trim down the urge for heavily sugared cookies and indulge yourself in a few chocolate chip cookies that are sugar-free and still taste sweet, gooey and delicious. Are you a chocolate lover? Can’t resist the smell of chocolate chip cookies? Here is the answer to your prayers. These treats are virtually guilt free and diabetic friendly. So indulge in a great little dessert! Finally, you can say you ran out of excuses to splurge on cookies with chocolate.
Share these cookies with your children. Everyone knows that too much sugar makes them a bit overactive. No more worries. A cookie snack in the afternoon with a cold glass of milk will lift their spirits and you’ll hear those wonderful words afterwards too. Thank you!
- ½ cup of softened margarine
- 1 egg
- 1 teaspoon vanilla extract
- ¼ cup of non-fat dry milk
- ½ cup of Splenda
- ¼ cup of water
- 1 cup of flour
- ½ teaspoon of baking soda
- 2 ounces of dietetic chocolate - diced
- Preheat oven to 350’.
- In a large mixing bowl cream the margarine and sugar together.
- Add the egg, milk water and vanilla.
- Beat for a minute or two. Set your mixer speed at medium.
- Fold in the chocolate pieces into the batter mixture. Do this manually with a wooden spoon so the chocolate chunks won’t blend completely into the batter.
- Drop batter onto an ungreased cookie sheet using a teaspoon.
- Bake for 30-25 minutes.
- Visit a local sweet shop within the area - pick up a block of homemade chocolate.
- Chop it in chunks for the cookies. If there is some left over place in plastic bag and refrigerate.
- Grate the rest to sprinkle on pancakes, decorate a cake or freeze remainder until the next time a batch of cookies is due to be baked.
© 2013 Beverly Mucha / All Rights Reserved
Never miss another recipe, cooking tip or news story again! Subscribe to Beverly Mucha @ Jackson Cooking Examiner and receive a free notification every time something new is published.
More reading topics from this author: