Splenda Chocolate Cookies Recipes

I make these with the Splenda sugar baking blend to cut down on the sugar. No one in my family could tell the difference.

A lower sugar and fat version of my favorite recipe

I made these using all Splenda sugars, instead of the original Splenda recipe which calls for regular brown sugar.

Also switched out the butter for light butter (not margarine). You can switch out 2 eggs for 1/2 cup of egg beaters if you like, and you can also use 1 cup white flour and half a cup wheat flour if you like.

Results are cake-like cookies. Not like you might be used to, but wonderful none the less!

A little twist on the Splenda Crispy Chewy Oatmeal Cookies - these add chocolate chips instead of raisins.

You can substitute lots of things to reduce the calories and fat in these:

Swap egg beaters for the eggs.
Swap applesauce (or use benecol or take control) for the butter.

You can also add more spices... either more cinnamon (I did that), nutmeg, ginger, or allspice. Part of what makes oatmeal cookies great is the flavor!

The traditional no bake chocolate oatmeal cookies, with Splenda instead of sugar, and a little extra milk

Makes 30 cookies

Yummy and lower calorie :)

Light and fluffy, delicious

Slightly lighter than Splenda's reciepe

dessert