The Best Sugar Free Chocolate Chip Cookies

 IF YOU WERE TO ASK A GROUP OF PEOPLE WHAT THEIR FAVORITE COOKIE IS, I WOULD BET THAT A MAJORITY OF THESE PEOPLE WOULD AGREE ON THE CHOCOLATE CHIP COOKIE. While chocolate chip may not be the number one favorite cookie for everyone, I would guess that it would place in the top three for most folks. 

This could have something to do with the variety of ways that you can make these yummy cookies. Perhaps the bigger question to ask a group of people is their favorite way to eat a chocolate chip cookie. Some folks like their chocolate chip cookies just out of the oven (raising my hand indeed). Other folks want their cookies firm enough to dip into their glass of milk or other beverage, with no blame passed here.


2 1/4 cups Flour see post for alternatives for low carb or gluten free 

1 tsp Baking Soda 

17 tbsp Butter softened to room temp

 1 cup Splenda 

1/2 cup Surkin Gold 

2 Eggs 

1 tsp Vanilla Extract

 8 ounces Sugar Free Chocolate Chips 

TIP: Use a sugar alternative that measures 

1:1 with sugar for best results! Instructions Start by preheating your oven to 350 and prepping a cookie sheet for nonstick. In a medium sized bowl, whisk together the flour and baking soda. Set this bowl aside. Next, in a mixing bowl, cream together the butter and the sugars. For the next step we are going to add the dry ingredients from the first bowl to the ingredients in the second bowl. To do so, add half of the dry ingredients to the mixing bowl, stir gently and then add the remaining ingredients and stir gently again. Then add the eggs and the vanilla extract. Lastly, fold in the chocolate chips. Bake your cookies for 10-12 minutes or until they begin to brown. Larger cookies will most likely take longer than smaller cookies to bake. Also, some folks prefer their cookies baked longer than others.

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