Low-Sugar-Chocolate Chocolate Chip Cookies

Low-Sugar-Chocolate Chocolate Chip Cookies

So we're keeping up with our low sugar theme by trying out these soft, drop type chocolate cookies. They call for 1/4 a cup of sugar or a 1/2 cup of sugar substitute. I did have some Splenda on hand but chose to go with the 1/4 cup of granulated sugar which if you think really isn't that much! They turned out great and yielded about 15 cookies. Here's the recipe and the link http://www.diabetic-recipes.com/recipes/dec99_a.9.htm:

1/2	cup (1 stick) butter or margarine, softened

1/4

cup sugar

granulated sugar substitute to equal 1/2 cup sugar

1

large egg

1	teaspoon vanilla extract

1	cup all-purpose flour

3	tablespoons Hershey's Cocoa or Hershey's European style Cocoa

1/2	teaspoon baking soda

1/8	teaspoon salt

2	tablespoons skim milk

1/3	cup Hershey's mini chips Semi-Sweet Chocolate

1. Heat oven to 375°. In medium bowl, beat butter, sugar and sugar substitute until well blended. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in small chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely.

Per 1 cookie:

50 calories, 1 g protein, 3 g fat, 5 g carbohydrate, 5 mg cholesterol, 50 mg sodium