We have been trying to use sugar substitutes to reduce my husband’s sugar intake lately.
As you can imagine, I am up to the challenge to create sugar-free sweets as he loves baked goods almost as much as I do.
Chocolate chip cookies are a favorite in my home (as with most homes, I would guess!) so this is the first recipe I tried making. We went to the grocery store and I found our that Hershey’s made sugar free chocolate chips! Hurray! And on the back of the package, there is a recipe for sugar-free chocolate chip cookies that I decided to try, with some modifications.
Most of the sugar-free sweets I had before are dry, and compared to my regular cookies this is a little on the dry size. But my husband loves it so I’m sharing it here in case you’re looking for sugar free chocolate chip cookies recipe as it made delicious cookies.
1 cup butter, softened
1/3 cup sucralose granulated sugar substitute
1/3 cup sucralose brown sugar blend, packed
2 teaspoons vanilla paste, or extract
2 large eggs
1 cup unbleached all purpose flour
1 cup spelt flour(I used sprouted spelt this time)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups sugar-free chocolate chips (I used Hershey’s brand)
1 cup chopped walnuts
1. Preheat oven to 375F.
2. Beat butter , sugars and vanilla in the bowl of an electric stand mixer.
3. Add eggs and beat well.
4. Add flour, baking soda, and salt. Mix well.
5. Stir in chocolate chips.
6. Stir in walnuts, if using.
7. Drop teaspoonfuls of dough onto 2 large ungreased cookie sheets.
8. Bake 10 minutes at 375F until edges are lightly browned.
9. Cool for a few minutes before removing to a wire rack to cool completely.
10. Enjoy! This recipe makes 4 dozens so feel free to share!