Splenda Chocolate Chip Cookies - All Splenda
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!
CALORIES: 87.6 |
FAT: 3.4g |
PROTEIN: 1.1g |
CARBS: 12.4g |