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.