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I love the Lord and my big crazy family. My husband and I have been together for 43 years. I am a mother of two grown children and a grandmother to four biological grandchildren and six others. I own and operate my own home care business primarily for the elderly. Many sites have been sold or did upgrades which messed up back links, if you find a broken link let me know and I will fix it.I have written online articles for Bubblews, Seekyt, TopicSpotter and Triond. You may still find some of my articles on Ehow/Demand Studio.

Thursday, May 19, 2011

Sugar-Free Chocolate Chip Cookies

Sugar-Free cookies are delicious and important for dieters as well as diabetics.
Sugar-Free Chocolate Chip Cookies with sugar-free Hershey’s Chocolate Chips are even better.

Are you a diabetic or are you dieting and watching your weight but need just that little bit of sweetness to get you through the day? Carmen’s recipe for Chocolate Chip Cookies will do just that.

Ingredients for Sugar-Free Chocolate Chip Cookies:

  • 1 cup plus 2 tbsp flour; sifted
  • ½ tsp baking soda
  • ½ tsp salt
  • Electric mixer
  • ½ cup butter; melted
  • Splenda or stevia in the raw
  • 1½ tsp vanilla
  • ¼ tsp water
  • 1 egg
  • Wooden spoon
  • 6 oz package of Hershey’s sugar-free chocolate chips
  • Greased baking sheets

 Instructions to make Sugar-Free Chocolate Chip Cookies:


1.     Preheat the oven to 375 degrees Fahrenheit.

2.     Sift the flour, add the baking soda and salt; set that bowl aside.

3.     Using another mixing bowl, combine the melted butter, splenda, vanilla and water. Mix it until smooth and creamy.

4.     Add in the eggs and beat, slowly adding the flour mixture until it is thoroughly combined.

5.     Stir in with a wooden spoon the Sugar-free chocolate chips.

6.     Grease your baking sheets.

7.     Using a teaspoon, drop the dough onto the baking sheets.

8.     Bake for 10-12 minutes.

Tips and Warning:
  • Maltitol, the sugar alcohol that makes the sugar-free chocolate chips sweet comes with a warning label, the Hershey’s package reads, “individuals sensitive To sugar substitutes may experience a laxative effect. Maltitol, a sugar substitute, is a slowly metabolizedcarbohydrate that generally causes only a small rise in bloodglucose level.”
  • This is the definition of maltitol by Wikipedia, “Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. It has 75-90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it has fewer calories, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is known under trade names such as Maltisorb, Maltisweet and Lesys.”
  • Sugar-Free cookies will not get golden brown, they will just get hard, do not over bake.


  1. I love "healthy" treats... and healthy treats too! :) Thanks for linking up to Friday Potluck.

  2. Sounds like a keeper to me. Thanks for linking this up to Sweets for a Saturday.