Reviewed: Dec. 5, 2012

I followed this recipe to the letter, but instead of using Splenda I used Xylo Sweet and the cookies came out soft and fluffy. Much better than Splenda.

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Reviewer:

autogirl83

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Sherman Oaks, California, USA

Reviewed: Nov. 21, 2011

they taste lovely. I made mine with stevia. I made the smallest cookies I possibly could and it came out to 38 so I had to refigure the nutrition--I am diabetic and have to count every carb. The are very yummy but I would recommend making half the cookies it calls for and just double what the nutrition says each cookie is for other people who have to be a precise with their diets as i do. I enjoyed them with almond milk so I could have a few at a time (almond milk only has one carb compared to cows milk which has 11). Well, I enjoyed them the first time and I am about to get up and make them a second time. I will certainly keep these in the freezer from now on as a fast and tasty snack. Just pop it in the microwave for about 20 seconds and I have a warm, gooey, chocolaty cookie. mmmmmmmmm, chocolate!

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Reviewer:

XYNESHIA

Cooking Level: Expert

Reviewed: Mar. 9, 2011

These were easy to make. I used granulated stevia in the raw for my sweetner, which worked fine. You need to shape these as they didn't spread out and look very cookie like. My 4 yrs old ate them up just fine. I added a scoopful of ground flax and omited the pecans.

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Reviewer:

woobelle

Reviewed: Dec. 19, 2010

Wonderful!!! I did as suggested and used 1/2 splenda brown sugar and 1/2 splenda I also used milk instead of water they were wonderful!! Nobody knew they were sugar free!!!

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Reviewer:

DianaSC

Reviewed: Aug. 22, 2010

I'm 3 months post gastric bypass, and can't have sugar. This recipe was fantastic!!!! My entire family loved them, you can't even tell they are sugar free...

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Reviewer:

lovemy2girls9905

Reviewed: May 10, 2010

i made these a few times and they were great...i also adjusted the recipe by using dark chocolate and mint chips for a different taste and also added unsweetened cocoa for a chocolate chocolate chip cookie....

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Reviewer:

mikeyr77

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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Reviewer:

jburkett2001

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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Reviewer:

Theresa M

Cooking Level: Expert

Home Town: North Arlington, New Jersey, USA

Living In: Roanoke, Texas, USA

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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Reviewer:

TARIYORK

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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