Best 5 Chocolate Chip Cookies Low Sugardiabetic Friendly Recipes

CHOCOLATE CHIP COOKIES - LOW SUGAR/DIABETIC FRIENDLY RECIPE

Steps:

• 1. Preheat oven to 350.
• 2. Combine flour, baking soda and salt in medium sized bowl. Set aside.
• 3. Combine butter, brown sugar, granulated sweetener in large bowl until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture.
• 4. Stir in chocolate chips.
• 5. Drop dough onto ungreased baking sheets by heaping tablespoonfuls, 2 inches apart.
• 6. Bake 8-11 minutes or until lightly browned. Cool on baking sheet 1 minute then move to wire rack.

LOW SUGAR CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350F.
• Lightly coat 2 baking sheets with cooking spray.
• In a large bowl, whisk together flour, baking soda, and salt.
• In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy.
• Add the sugars, egg, applesauce, milk, and vanilla and beat one minute.
• Stir in chocolate chips and the flour mixture.
• Drop the dough by teaspoonfuls onto the prepared baking sheet and bake until lightly browned, 14-16 minutes.
• Remove and cool on a baking rack.

CHOCOLATE CHIP COOKIES

Steps:

• Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F. (on convection setting if you have it.) Line 2 baking sheets with parchment paper or silicone sheets. (If you only have 1 baking sheet, let it cool completely between batches.)
• Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. (Alternatively melt in a small saucepan.) Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
• Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the pans. Bake, until golden, but still soft in the center, 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
• Store cookies in a tightly sealed container for up to 5 days.
• For a Rocky Road Bar:
• Lightly butter a 9 by 13-inch baking pan. Make the batter as per cookie recipe and fold in 1 cup chopped walnuts along with the chocolate chips. Spread batter in prepared pan. Bake until the edges are light brown and the batter sets, about 45 minutes. Cool slightly and cover surface with 4 cups marshmallows and 1 cup chocolate chips. Broil at least 8 inches from the heat until marshmallows turn golden brown, about 2 minutes. (Keep an eye on the marshmallows, and turn the pan frequently--they go from golden to char in a wink.) Cool, cut and serve.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

DIABETIC NESTLE TOLL HOUSE CHOCOLATE CHIP COOKIES RECIPE - (3.6/5)

Steps:

• Preheat oven to 300°F. Combine flour, baking soda, and salt in small bowl. Beat butter, sweeteners, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto baking sheets. Bake for 18 to 20 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.