SUGAR-FREE CHOCOLATE CHIP COOKIES
Craving a childhood classic? These sugar-free chocolate chip cookies will bring you all the comfort and joy you remember. Savor the crisp, lightly browned edges or dunk in a tall glass of cold milk. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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
LOW SUGAR DOUBLE CHOCOLATE CHIP COOKIES
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
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
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.)
CATIE'S HIGH FIBER CHOCOLATE CHIP COOKIES.
Make and share this Catie's High Fiber Chocolate Chip Cookies. recipe from Food.com.
Provided by lisacheshire
Categories Drop Cookies
Time 28m
Yield 72 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugars until light and fluffy.
- Add eggs and vanilla, mix well.
- Add 1/2 cup of each flour, baking soda, and salt, mix well.
- Add remaining flour and mix well.
- Add Chocolate Chips and stir to combine.
- Drop by spoonfuls onto cookie sheets.
- Bake at 375 degrees for 8-10 minutes.
Nutrition Facts : Calories 167.8, Fat 8.4, SaturatedFat 5, Cholesterol 38, Sodium 165.8, Carbohydrate 22.1, Fiber 1.4, Sugar 13.2, Protein 2.2
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THE BEST SUGAR FREE CHOCOLATE CHIP COOKIES RECIPE
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4.3/5 Calories 68 per servingCategory Cookies, Dessert
- In a medium sized mixing bowl, use a fork or a whisk to mix together the flour and baking soda. Set this bowl aside. Next, in a large mixing bowl, cream together the butter and the sugar alternatives (white and brown alternatives).
- Stir in the dry ingredients from the medium mixing bowl (flour and baking soda) until just blended Then stir in the eggs and the vanilla extract. Do not over mix. Then fold in the chocolate chips.
- Bake your cookies for 10-12 minutes or until they begin to brown. Then allow them to cool on a baking rack.
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