Steviachocolatechipcookies Recipes

Steps:

• Preaheat oven to 350 degrees F. Lightly grease a cookie sheet (or line with parchment paper) & set aside.
• In a medium mixing bowl sift together the flour, salt & baking powder.
• Place the egg, stevia & vanilla in a large mixing bowl & beat well with a wooden spoon or hand-held electric mixer. Slowly add the butter, continuing to beat until the mixture is smooth & creamy.
• Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.
• Drop heaping teaspoons of batter onto the cookie sheet about 2-inches apart. Bake 20-25 minutes or until the cookies are golden brown.

Steps:

• In a mixing bowl thoroughly combine flour stevia, and salt. Set aside.
• Chop oats in a blender until flakes are about half size.
• Pour hot water over baking soda and oats in medium mixing bowl and beat to combine.
• Add oil, vanilla extract, and butterscotch flavoring.
• Add dry ingredients and stir well.
• Mix in chocolate chips and sesame seeds.
• Using 2 teaspoons of dough per cookie, roll into balls and place on lightly greased cookie sheets.
• Bake in a preheated oven at 325 degrees for 13 to 15 minute Cookies will be lightly browned on the bottom. Cool on racks and store in an airtight container.

Steps:

• In a bowl mix together flour, salt, and baking soda. Set aside.
• In the bowl of a mixer cream yogurt, pumpkin or banana, vanilla and stevia powder until creamy, scraping the sides down at least one time.
• Add in eggs one at a time.
• Slowly add the flour mixture.
• Chop the unsweetened chocolate into very small peices. Add in all the chocolate and mix.
• Drop by TB size onto a cookie sheet. Then with lightly wet fingers pat down the top of the cookie until flat.
• Bake at 350 for 15-18 minutes or until golden brown.

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.

Steps:

• Preheat oven to 350 degrees.
• Cream sugars and butter.
• Add vanilla and eggs and mix well.
• Combine dry ingredients together and gradually add to creamed mixture.
• Stir in chips and nuts.
• Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
• Bake for 10 to 12 minutes.

Steps:

• Preheat oven to 375 degrees F. In a large bowl, beat together the melted butter, egg, vanilla extract and Sugar In The Raw® (or Sugar In The Raw®/Stevia In The Raw® combo).
• Meanwhile, mix dry ingredients (flour, baking soda, salt) in a separate bowl. Add dry ingredients to wet ingredients and stir well to combine. Slowly add nuts and chocolate chips until well combined.
• Drop the dough in spoonfuls onto ungreased baking sheets. Bake for 10 minutes.

Steps:

• Preheat oven to 300°F.
• Soften real butter.
• combine soft butter and remaining ingredients.
• electric mix until smooth.
• form 16 balls and place on ungreased cookie sheet.
• bake 20 minutes, stopping at 7 minutes to flatten with fork.