Be sure to use a heat-stable sugar substitute in these sugar-free chocolate chip cookies. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package. To make the cookies completely sugar free, be sure to use chocolate chips made with a sugar substitute. These cookies freeze well.
Ingredients
- butter: 0.5 cup (softened)
- granulated artificial sweetener: 0.75 cup
- water: 2 Tbsp
- vanilla extract: 0.5 tsp
- egg: 1 piece (beaten)
- ⅛ cups all-purpose flour: 1 piece
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- semisweet chocolate chips: 0.5 cup
- pecans: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C).
-
In a medium bowl, cream together butter and sugar substitute. Mix in water, vanilla, and egg.
-
Sift together flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans.
-
Drop dough by heaping teaspoonfuls onto cookie sheets.
-
Bake in the preheated oven 10 to 12 minutes. Remove from the cookie sheets to cool on wire racks.
