Chocolate Chip Cookies

Diabetic Chocolate Chip Cookies

Ingredients

• 2 ¼ cups Flour -see post for alternatives for low carb or gluten free 1 tsp Baking Soda
• 17 tbsp Butter -softened to room temp
• 1 cup Splenda -see post for alternatives, use a granular sugar alternative that measures 1:1 with sugar and can be baked with.
• ½ cup Surkin Gold -see post for alternatives, use a brown sugar alternative that is granular, can be baked with, and measures 1:1 with sugar. 2 Eggs – room temperature
• 1 tsp Vanilla Extract
• 1 cup Sugar Free Chocolate Chips – see post for details TIP: Use a sugar alternative that measures 1:1 with sugar for best results!

Instructions

1. Start by preheating your oven to 350 and prepping a cookie sheet for nonstick.
2. In a medium sized mixing bowl, use a fork or a whisk to mix together the flour and baking soda. Set this bowl aside. Next, in a large mixing bowl, cream together the butter and the sugar alternatives (white and brown alternatives).
3. Stir in the dry ingredients from the medium mixing bowl (flour and baking soda) until just blended Then stir in the eggs and the vanilla extract. Do not over mix. Then fold in the chocolate chips.
4. Bake your cookies for 10-12 minutes or until they begin to brown. Then allow them to cool on a baking rack.