Tiffany's Splenda Cookies
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 129.7
- Total Fat: 6.3 g
- Cholesterol: 26.8 mg
- Sodium: 109.9 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Tiffany's Splenda Cookies calories by ingredient
Introduction
My daughter made these delicious cookies. She went easy, initially, on the whole wheat and milled flax as to not ruin the taste. She may adapt the recipe to include even more whole wheat and flax the next time around. My daughter made these delicious cookies. She went easy, initially, on the whole wheat and milled flax as to not ruin the taste. She may adapt the recipe to include even more whole wheat and flax the next time around.Number of Servings: 26
Ingredients
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Butter, salted, 2/3 cup
Dark Brown Sugar, 2/3 cup
Splenda Sugar Blend for Baking, 2/3 cup
Vanilla Extract, 2 tsp
Egg, fresh, 2 large
Flour, white, 1 1/8 cup
Whole Wheat Flour, 1/4 cup
Flax Seed - Hodgson Mill Milled Flax Seed, 2 tbsp
Baking Soda, 1 tsp
Salt, 1/4 tsp
Ghiradelli Chocolate 60% Cacao Bittersweet Chocolate Chip, 1 cup
Directions
Preheat oven to 350 degrees.
Combine all dry ingredients except chocolate chips. Set aside.
Combine butter and sugars. Mix well until light and fluffy.
Add eggs, one at a time, until thoroughly combined.
Add vanilla and combine.
Add dry ingredients and mix until incorporated.
Add chocolate chips and mix until incorporated.
Bake 12 minutes. Remove from oven. Let sit for a couple of minutes before removing from pan to cooling rack.
Serving Size: Makes approximately 26 3-inch cookies
Number of Servings: 26
Recipe submitted by SparkPeople user DAWN620.
Combine all dry ingredients except chocolate chips. Set aside.
Combine butter and sugars. Mix well until light and fluffy.
Add eggs, one at a time, until thoroughly combined.
Add vanilla and combine.
Add dry ingredients and mix until incorporated.
Add chocolate chips and mix until incorporated.
Bake 12 minutes. Remove from oven. Let sit for a couple of minutes before removing from pan to cooling rack.
Serving Size: Makes approximately 26 3-inch cookies
Number of Servings: 26
Recipe submitted by SparkPeople user DAWN620.