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Chocolate Chip Cookies for Special Diets

Chocolate Chip Cookies for Special Diets

"Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package."
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50 m servings 60 cals
Serving size has been adjusted!
Original recipe yields 48 servings


  • Calories:
  • 60 kcal
  • 3%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 54 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.
  3. Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

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Read all reviews 76
  1. 91 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 b...

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Most positive
Least positive

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 ...

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 s...

These were EXCELLENT. Make sure you flatten and shape these a little yourself because the 'spread factor' is minimal. They don't really brown much, either, (when my husband came home and saw t...

Reading this recipe, I am a bit confused. Should I be looking for sugar-free chocolate chips? Aren't chocolate chips a problem?

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...

very light and flaky. perhaps could use some other flavoring, as the splenda i used provides the main flavor. i left the cookies on the sheet after baking for about 10 minutes, and the bottoms...

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. Ne...

I made these today, for my Diabetic Grandpa. I'm sending them to him for Valentines Day. I tried them, as well as my 3 kids & my boyfriend. We all liked them & thought they were good for having ...

This recipe is great, but instead of using artificial sweetener I used the brown sugar twin and it turned out great. Even my kids loved it. I bake a lot for diabetics and this recipe works gre...

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