1 cup all-purpose flour**
1 1/4 cups white whole-wheat flour
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened applesauce
1/4 cup ground flaxseed
1/4 cup coconut oil
1/2 cup Splenda Granulated
1/4 cup Splenda Brown Sugar Blend
1 tsp vanilla extract
2 eggs
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans*, optional
Preheat oven to 375 degrees.
Line cookie sheets with parchment paper; set aside.
In a small bowl, combine the flours, baking soda and salt; set aside.
Using an electric mixture at medium speed, blend the applesauce, flaxseed, coconut oil, both Splenda products and the vanilla extract just until blended. Add the eggs, one at a time, mix well. Gradually add the flour mixture, beating until blended. Stir in the chocolate chips and the pecans, if using.
Spoon rounded tablespoonfuls of the dough onto the prepared cookie sheets. Bake at 375 for 9 to 11 minutes or until lightly browned. Cool on wire racks.
Yield: Approximately 3 dozen.
*I always use nuts in my cookies, if possible, as they are a great addition to a diabetic diet.
**I usually use 2 1/4 cups white whole-wheat flour and omit the all-purpose. Sometimes I substitute 1 cup garbanzo bean flour for the all-purpose. I eliminated refined grains from my kitchen about twelve years ago so I never use all-purpose flour for anything.
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened applesauce
1/4 cup ground flaxseed
1/4 cup coconut oil
1/2 cup Splenda Granulated
1/4 cup Splenda Brown Sugar Blend
1 tsp vanilla extract
2 eggs
1 pkg sugar-free chocolate chips
1/2 cup chopped pecans*, optional
Preheat oven to 375 degrees.
Line cookie sheets with parchment paper; set aside.
In a small bowl, combine the flours, baking soda and salt; set aside.
Using an electric mixture at medium speed, blend the applesauce, flaxseed, coconut oil, both Splenda products and the vanilla extract just until blended. Add the eggs, one at a time, mix well. Gradually add the flour mixture, beating until blended. Stir in the chocolate chips and the pecans, if using.
Spoon rounded tablespoonfuls of the dough onto the prepared cookie sheets. Bake at 375 for 9 to 11 minutes or until lightly browned. Cool on wire racks.
Yield: Approximately 3 dozen.
*I always use nuts in my cookies, if possible, as they are a great addition to a diabetic diet.
**I usually use 2 1/4 cups white whole-wheat flour and omit the all-purpose. Sometimes I substitute 1 cup garbanzo bean flour for the all-purpose. I eliminated refined grains from my kitchen about twelve years ago so I never use all-purpose flour for anything.
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