Kristine's Splenda Chocolate Chip -Coconut Cookies |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 4 |
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I created this recipe using Splenda as my husband is Type 1 diabetic and avoids sugar, except when he has an insulin reaction. I have worked it for quite a long time to get the texture just right. The coconut helped the texture and I think theseturned out cookies are wonderful, especially just out of the oven. I sometimes trade the whole wheat (1 cup) and the all purpose flour (1/2 cup) measurements. Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat flour |
1 teaspoon baking soda |
2 cups splenda sugar substitute |
2 large eggs |
1 cup flaked coconut |
1 1/2 cups semi-sweet chocolate chips |
1 cup margarine |
1 cup walnuts |
1 teaspoon vanilla |
Directions:
1. Cream eggs, margarine, vanilla and Splenda. Add flours, baking soda, coconut, chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 11 minutes.
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