Chocolate Chip Cookies for Special Diets

Chocolate Chip Cookies for Special Diets

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"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

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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.


  1. 85 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...

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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