Kristines Splenda Chocolate Chip Coconut Cookies Recipes

SPLENDA CHOCOLATE CHIP COOKIES

Splenda Chocolate Chip Cookies image

My husband is diabetic so I'm always looking for sugar free sweets I can make for him. This recipe calls for Splenda Brown Sugar blend and Herseys sugar free chocolate chips. They are sooo good you won't know you're eating a practically sugar free cookie!

Provided by Glenda Guilfoil

Categories Cookies

Time 15m

Number Of Ingredients 9

Ingredients

2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c butter, melted
1 c splenda brown sugar blend
2 large eggs
1 Tbsp vanilla extract
2 c hersey's sugar free chocolate chips

Steps:

1. Preheat oven to 375 degrees F. Line Cookie sheets with parchment paper
2. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.
3. Mix butter and Splenda Brown Sugar Blend in a large bowl. Stir in eggs one at a time. Add vanilla and mix. Stir in flour mixture. Fold in chocolate chips. Add 1 cup of nuts if desired.
4. Drop dough by rounded tablespoons onto cookie sheets. Bake for 11-13 minutes. Allow cookies to cool for 2 minutes before moving to wire racks to cool completely.

CHOCOCONUT CHIP COOKIES

Chococonut Chip Cookies image

I came up with this scrumptious recipe one day, just trying to find a way to use the bag of coconut flakes sitting in the cupboard. It was just a cross between family recipes for cookies and my own special touch of imagination. Well I'm glad that I came up with it as are my family and friends. I hope you enjoy as much as we did.

Provided by Reena B.

Categories Desserts Cookies Fruit Cookie Recipes Coconut

Time 20m

Yield 72

Number Of Ingredients 10

Ingredients

1 cup butter
1 cup white sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
2 cups flaked coconut

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips and coconut. Drop by rounded spoonfuls onto cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.8 g, Cholesterol 11.9 mg, Fat 4.7 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 3 g, Sodium 76.6 mg, Sugar 7.1 g

SPLENDA BLEND CHOCOLATE CHIP COOKIES

SPLENDA BLEND CHOCOLATE CHIP COOKIES image

I made this platter of cookies for the CHRISTmas holidays, along with an Angel Food Cake and a Splenda Sugar Free Cheesecake to give to a needy family at Christmas,where 2 of the family members are diabetic. They were very pleased. These chocolate chip cookies were really good. I used mini chocolate chip pieces which is why there...

Provided by Rose Mary Mogan

Categories Cookies

Time 35m

Number Of Ingredients 9

Ingredients

2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 stick butter, melted
1 c splenda brown sugar blend, (not packed)
2 large eggs, room temperature
1 Tbsp pure vanilla extract
2 c semi sweet chocolate chips

Steps:

1. DIRECTIONS: Preheat oven to 375 degrees F. Line cookie sheet with parchment paper, or spray with non stick cooking spray.
2. Combine flour, baking powder, baking soda, & salt in a small bowl. Set aside.
3. Mix butter and brown sugar blend in a large bowl. Stir in eggs one at a time.Beating after each addition. Add vanilla & mix. Stir in flour mixture & mix to blend,then fold in chocolate chips.
4. Drop dough by rounded tablespoon onto cookie sheets. Bake for 11 to 13 minutes.
5. Remove from oven,and allow cookies to remain on cookie sheet at least 2 minutes, and then remove and place on wire rack to cool completely.

KRISTINE'S SPLENDA CHOCOLATE CHIP -COCONUT COOKIES

Kristine's Splenda Chocolate Chip -Coconut Cookies image

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.

Provided by xdbcurry

Categories Dessert

Time 11m

Yield 36 cookies

Number Of Ingredients 9

Ingredients

1 1/4 cups 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

Steps:

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.

Nutrition Facts : Calories 139.9, Fat 10.3, SaturatedFat 3.2, Cholesterol 10.3, Sodium 105.7, Carbohydrate 12.2, Fiber 1.3, Sugar 7.4, Protein 1.8

SOFT SPLENDA CHOCOLATE CHIP COOKIES

Soft Splenda Chocolate Chip Cookies image

I've adapted this over time from multiple recipes. I wouldn't say these cookies are exactly good for you, but at least they don't have quite as much sugar in them as usual. I'm a sucker for a buttery taste, so I make them with butter and butter flavored shortening. But, they turn out pretty well with margarine instead. Also, depending on the climate I'm in, I don't always wind up using quite all of the flour, and cooking times vary. Any kind of chocolate chip will do for the recipe, I just happen to prefer the Kissables. Sometimes I swap out some of the chocolate for nuts.

Provided by joanna.l.wilson

Categories Dessert

Time 22m

Yield 28 cookies

Number Of Ingredients 11

Ingredients

1/2 cup butter, softened
1/2 cup shortening, butter flavored
1 tablespoon vanilla extract
1/2 cup Splenda sugar substitute
1/4 cup Splenda brown sugar blend, and
2 tablespoons Splenda brown sugar blend, packed
1 (1 ounce) package sugar-free instant white chocolate pudding mix
2 large eggs
2 1/4 cups flour
1 teaspoon baking soda
1 (10 1/2 ounce) package Hershey kissables (roughly 1 1/3 c.)

Steps:

Preheat oven to 350 degrees.
Beat butter, shortening, and vanilla.
Beat in sugar, brown sugar, and pudding mix.
Beat in eggs.
Gradually mix in flour and baking soda.
Fold in cocolate chips/nuts.
Mold dough into 36 balls (roughly the size of ping pong balls).
Place on ungreased cookie sheets.
Bake 12 minutes if you would like a soft cookie, longer if you prefer crispy cookies.

Nutrition Facts : Calories 118.1, Fat 7.4, SaturatedFat 3.1, Cholesterol 22, Sodium 79.5, Carbohydrate 11.2, Fiber 0.3, Sugar 2.1, Protein 1.5

COCONUT CHOCOLATE CHIP COOKIES

Coconut Chocolate Chip Cookies image

Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner. -Laura Bankard, Manchester, Maryland

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 1-1/4 dozen.

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon coconut extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut

Steps:

In a large bowl, cream butter and sugar. Beat in egg and coconut extract. Combine the flour, baking soda and salt; add to the creamed mixture. Stir in chocolate chips and coconut. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 11-13 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 431 calories, Fat 23g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 420mg sodium, Carbohydrate 55g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

SPLENDA BLEND -- CHOCOLATE CHIP COOKIES

Splenda Blend -- Chocolate Chip Cookies image

Delicious chocolate chip cookies, using the new Splenda Blend for baking. The recipe comes from Splenda.com.

Provided by Barb G.

Categories Drop Cookies

Time 26m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
1/2 cup Splenda granular
1/2 cup firmly packed Splenda brown sugar blend or 1/4 cup light brown sugar
1 teaspoon vanilla extract
2 large eggs
1 (12 ounce) package semisweet chocolate morsels

Steps:

Preheat oven to 375°F.
Combine flour, baking soda, and salt in a small bowl, set aside.
Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.

Nutrition Facts : Calories 136.9, Fat 7.9, SaturatedFat 4.8, Cholesterol 24.2, Sodium 149.2, Carbohydrate 14.8, Fiber 0.8, Sugar 6.3, Protein 1.6

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