Chewy Chocolate Chip Cookies (Sugar-Free)

By Hklbrries

One of the hardest parts of life with diabetes is having to be ever-vigilant about indulgences like cookies. Sugar-free varieties may seem doomed to disappoint, but today's increasingly sophisticated selection of sugar substitutes has changed all that.

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"Believe it or not, sometimes sugar-free recipes allow the other flavors—like lemon, cinnamon, peanut butter and, of course, chocolate—to really shine through," says Liz Scott, author of The Complete Idiot's Guide to Sugar-Free Cooking & Baking (Alpha Books, 2012). So, bake up a few batches of these holiday staples and see for yourself just how tasty sugar-free can be.

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Tip: Using cake flour in cookie recipes creates a softer, melt-in-your-mouth consistency.

Ingredients

• 1 cup granulated brown-sugar substitute
• 1 cup (2 sticks) unsalted butter, melted
• 2 large eggs
• 1 Tbsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 2 cups sugar-free chocolate chips

Preparation

Step 1

Preheat oven to 375 F. Line cookie sheets with parchment paper.
In a large bowl, stir together brown-sugar substitute and melted butter until blended.

Add eggs, one at a time, and vanilla extract. Beat by hand for 1 minute.
In another large bowl, whisk together flour, baking soda, baking powder and salt.

Add flour mixture to egg mixture in 2 batches, beating well to combine. Fold in sugar-free chocolate chips.

Drop the mixture by rounded tablespoons onto prepared cookie sheets. Bake for 9–11 minutes or until lightly browned around the edges but still soft in the middle.

Cool cookies on wire racks and store in an airtight container.

Nutrition Information:
Per cookie
155 calories
2 g protein
18 g carbohydrates
1 g fiber
1 g sugar
11 g fat
7 g saturated fat
29 mg cholesterol
87 mg sodium