Recipe by Bernie
"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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granulated artificial sweetener
1 1/8 cups
semisweet chocolate chips
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!
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.
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.
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 them on the cookie sheet he didn't think I had baked them yet), so don't look for browning as a sign of doneness. I took another reviewer's suggestion and popped a couple in the microwave for a few seconds before giving them to my husband, who's diabetic. He LOVED 'em, and so did I! You would never know they were virtually sugar free. My yield was only about 13 cookies, but I'm sure I must have made them a lot bigger than I was supposed to. lol
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 & 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.
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 were slightly browned and a little bit crispy. as for diabetics not having chocolate chips, there are only about 4/cookie, coming to ~2g of sugar. so unless you have to be very strict, the chocolate chips are ok. and if you have to be that strict, you probably shouldn't be eating this much white flour either!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Cookies for Special Diets
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 31
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