Reviewed: Dec. 5, 2009

I made these for my diabetic father, but everyone liked them. They didn't flatten out like the picture, but they still had a lot of flavor.

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jburkett2001

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Reviewed: Sep. 21, 2009

Very good cookie, i used milk instead of water, doubled the vanilla and used about a third of brown sugar and the rest splenda. I baked a bit longer than 12 min, about 15 and they turned out great. My husband recently became diabetic and he is VERY VERY picky but he loved loved loved these cookies. Thanks!

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Theresa M

Cooking Level: Expert

Home Town: North Arlington, New Jersey, USA

Living In: Roanoke, Texas, USA

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Reviewed: Apr. 26, 2009

My husband requested some sugar-free cookies and I was out of white flour so I substituted with whole wheat flour. The flour wasn't the problem, it was the after-taste that splenda leaves in baking. They were biscuit-like: dry and crumbly.

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TARIYORK

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Reviewed: Jan. 8, 2009

I am a cookie LOVER but am trying to cut back on calories so I was so excited when I found this recipe. I read the reviews and took the advice of others to make this more 'regular' cookie-like but was very disappointed. They were dry and tasteless even with the modifications others suggested. This might be OK for people who aren't cookie lovers, but for those of us who know a good cookie-this recipe isn't going to cut it.

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Cakes

Cooking Level: Intermediate

Home Town: Ashland, Nebraska, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 19, 2008

I have diabetes and I've tried lots of sugar-free friendly foods, but this is one of my favorites. The cookies stayed soft, despite being well-cooked. The semi-sweet chocolate chips add extra carbs, but not significantly compared to the carbs straight sugar would add. This wouldn't rank at the top of my favorite cookies of all time, but definitely my favorite sugar-free cookie. Double or triple this recipes though. Not a lot of dough, only made 24 small cookies (under size of golf ball).

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PromQueen

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jun. 24, 2008

I am on a low carb diet and came across this recipe to satisfy my sweet tooth. I was pleasantly surprised. These cookies are sooo yummy! I used sugar free chocolate chips to further reduce the sugar. They did not flatten much like regular choc. chip cookies do when baked. Also, I only got about 15 cookies out of this recipe. This recipe is a keeper for those limiting their sugar intake!

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Paula

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Reviewed: Jan. 2, 2008

Here is a little hint to make these cookies as much like "regular cookies" as possible, for every 1c sugar substitute, add 1/2c dry milk and 1/2t baking soda. Just check cookies 3-5 mins. prior to original recipes bake time. You can use this for any cookie recipe, just trade out sugar for substitute and extra needed items. Works everytime! Enjoy!

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slkbb03

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Reviewed: Jan. 2, 2008

I made 2 variations of this recipe for my dad this holiday and they came out great :). Substituted: 1/2 C. flour with 1/2 C. soy protein flour substitute; 1/8 C. flour w/ 1/8 C. ground almond. I used splenda for the sugar sub. Be sure to flatten the cookies a bit before baking. 1st variation: added 1/2 tsp. almond extract & used Hershey's sugar-free chocolate almond bars chopped + chopped roasted almonds. I accidentally left out the egg in this, but it came out great still (crumbles a bit easier, but dad loved this one best). 2nd variation: sub'd 1/2 tsp. vanilla w/ 1/2 tsp. peppermint extract; added 1/8 C. unsweetened hershey's cocoa powder; used 1/4 C. sugar-free choc bar chopped + 1/4 C. andy's mints chopped.

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MSLINH

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Reviewed: Nov. 9, 2007

Batter's viscosity was a little weird. It was goopy & nothing like cookie batter (maybe this was my error). Verrrrry sticky batter which caused a problem when forming them on my cookie sheets. While in the oven, the edges burned but the middle stayed raw (I did flatten these cookies as well prior to baking them). But i'll give you two stars because the raw batter tasted great! ;-)

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Carrie

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

They were ok I guess for a 'special diet' cookie. They have a weird texture, kind of flaky and soft. I used Splenda, and 1% milk instead of water. Also the dough had a weird consistency, and tasted kind of like sugar cookies which was nice :)

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LowfatDANCER

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Mar. 18, 2007

my cookies came out more like a bread-cake cosistency than anything else, without much taste at all. i think i may make again, but with more butter and maybe alittle regular sugar. thanks anyway.

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noelle122

Cooking Level: Intermediate

Living In: Ashburn, Virginia, USA

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Reviewed: Feb. 4, 2007

Very good! I did as others suggested: doubled vanilla, used milk instead of water, used half splenda, half brown sugar, used whole wheat flour, omitted the nuts and flattened before baking. Next time I'll try a sugar-free brown sugar and sugar-free choc chips.

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Debbie

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Reviewed: Jan. 20, 2007

My dad is a diabetic & a very picky eater lol. I make these with Splenda, and he loves them. I omit the nuts, double the vanilla, and use skim milk instead of water. The rest of the family loves them too. Thanks for the recipe!

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sissabelle

Cooking Level: Expert

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Reviewed: Dec. 18, 2006

This recipe was pretty good. The cookies were pretty tasty within a few hours after being baked. The next day they were quite dry and crumbly. I made these for a neighbor who is a diabetic...I'm glad that I waited to taste them again the next day before giving them to her. I don't think I'll be making them again though.

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LOVE5523

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Reviewed: Nov. 11, 2006

This cookie was a huge hit with everyone, especially the kids. They had no idea that it was made without sugar. I did make some changes after reading everyone's comments. I doubled the recipe & still did not get more than 60 cookies - I used a mini scoop. To make the color better, I used 1/2 Splenda & 1/2 Splenda Brown Sugar. Instead of regular chips, I used mini chips (it looked like more chips). I used 1/2 vanilla & 1/2 almond extract. I would definitely make these again.

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Louise

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 18, 2006

I made this recipe for a diabetic friend,she said they were the best chocolate chip cookies she's had. I tasted them and thought they were pretty good. I would definitely make these again.

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Valerie FACS

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Reviewed: Jun. 22, 2006

I made your cookies the other night, it wasmy first time using sugar substitute when baking. I loved them they turned out awesome. I even used light marg. I was alittle unsure when they didn't brown. but they were great!!!!!!!!!1

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Lindsy

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Reviewed: Jan. 27, 2006

Exactly what I was looking for!! Great taste and an easy recipe to follow. And as a hint to others, Hershey's makes a sugar free chocolate chunk made especially for baking. You can find it stores like Walmart in their candy isle not the baking isle. Also there is a grain sweetened chocolate chip out there called Sunrise. It's usually found in your organic health food stores. But it does melt much easier in higher heats. Also if you spray the cookies with butter flavored pan spray a couple of mins before cookies are done baking it will help turn the cookie brown.

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Ella

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Reviewed: Jan. 3, 2006

This Christmas my family held a cookie exchange, and since my dad's a diabetic, I decided to make these. I was surprised at how easy they were to make! And even though I may have underbaked them just a skosh, they were a hit with my dad, and everyone else who tried them. No one could believe they were low-sugar. To be fair, some of the other sugar-loaded cookies may have tasted a bit better than these, but hey, for a low-sugar treat, I was impressed. It's not a "health-bar" kind of cookie, or a fruity cookie stand-in. It's a real cookie. And a real treat. Enjoy.

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