1/2 cup firmly packed Splenda Brown Sugar Blend
1/2 cup Splenda granulated
1/2 cup butter
1/2 cup coconut oil
1 tsp vanilla extract
1 large egg
1 1/4 cup white whole-wheat flour
1/2 cup butter
1/2 cup coconut oil
1 tsp vanilla extract
1 large egg
1 1/4 cup white whole-wheat flour
1/2 cup garbanzo bean flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/4 to 1/2 tsp salt
1 cup sugar-free chocolate chips
1/2 cup chopped pecans or almonds, optional but highly recommended as nuts are good for diabetics
Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.
In a large mixing bowl, cream both Splendas, butter and coconut oil until light and fluffy. Blend the vanilla extract and the egg into the mixture.
Blend the flours, cocoa, baking soda and salt into the butter mixture. Stir in the chocolate chips and nuts.
Drop the dough by teaspoonfuls onto the prepared baking sheets and bake at 375 degrees for 7 to 11 minutes or until set.
Remove from oven and cool in pan for 1 minute then remove to wire racks to cool completely.
Yield: Approximately 4 dozen cookies.
PERSONAL NOTE: I recommend diabetics eat no more than 1 large or two small cookies a day. The key to a diabetic' enjoying "sweets" is to eat them in moderation. If you can't do that, perhaps you should skip them altogether.
1/4 cup unsweetened cocoa
1 tsp baking soda
1/4 to 1/2 tsp salt
1 cup sugar-free chocolate chips
1/2 cup chopped pecans or almonds, optional but highly recommended as nuts are good for diabetics
Preheat oven to 375 degrees.
Line 2 cookie sheets with parchment paper; set aside.
In a large mixing bowl, cream both Splendas, butter and coconut oil until light and fluffy. Blend the vanilla extract and the egg into the mixture.
Blend the flours, cocoa, baking soda and salt into the butter mixture. Stir in the chocolate chips and nuts.
Drop the dough by teaspoonfuls onto the prepared baking sheets and bake at 375 degrees for 7 to 11 minutes or until set.
Remove from oven and cool in pan for 1 minute then remove to wire racks to cool completely.
Yield: Approximately 4 dozen cookies.
PERSONAL NOTE: I recommend diabetics eat no more than 1 large or two small cookies a day. The key to a diabetic' enjoying "sweets" is to eat them in moderation. If you can't do that, perhaps you should skip them altogether.
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