Chocolate Chip Cookies

marsha-tbay

Well-known member
Splenda Chocolate Chip Cookies - Diabetic

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup butter or margarine

1/2 cup Splenda sugar blend

1/2 cup light brown sugar, firmly packed

1 teaspoon vanilla extract

2 large eggs

1 12-ounce package semisweet chocolate chips

Preheat oven to 375 F.

Combine flour, baking soda and salt in a small bowl. Set aside.

Beat butter, Splenda, brown sugar and vanilla at medium speed with an electric mixer until blended.

Add eggs one at a time, mixing well after each addition.

Gradually add flour mixture, beating until blended. Stir in chocolate chips.

Use a spoon to drop tablespoon-size balls of dough onto ungreased baking sheets.

Bake cookies 9 to 11 minutes or until lightly browned. Remove from oven and cool on a wire rack.

Nutrition information per cookie: 150 calories, 70 calories from fat, 8 g fat, 5 g saturated fat, 25 mg cholesterol, 18 g carbohydrates, 160 mg sodium, 12 g sugar

This recipe created by Edie Sutton, educator, Purdue Univ. extension. Shared by Jamie, Healthy Tastes Group

 
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