Monday, July 19, 2010

Chocolate Dunk Cookies with Splenda

So, I know there's a huge debate over artificial sweetners, but some of us are "sugar impaired". However, if anyone knows of any natural sweetners that have a low glycemic index, I'm all ears!  Feel free to substitute regular granulated sugar and I'll include those substitutions in my recipe. Please note that the nutritional information at the bottom of the recipe is based on the "Splenda" version. 

Chocolate Dunk Cookies with Splenda

1-3/4 cups flour

3/4 tsp. baking soda
1/4 tsp. salt
4 squares BAKER'S Semi-Sweet Chocolate, divided
3/4 cup (1-1/2 sticks) margarine, softened
1/4 cup SLENDA brown sugar, OR 1/2 cup packed brown sugar
1/2 cup SPLENDA® No Calorie Sweetener, Granulated (same amount for regular sugar)
1 egg
1 tsp. vanilla
1 Tbsp. thawed COOL WHIP Sugar Free Whipped Topping
1 tsp. warm water

MIX flour, baking soda and salt. Chop 2 chocolate squares.

BEAT margarine, brown sugar and SPLENDA® Granulated Sweetener in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chopped chocolate. Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.

BAKE 11 to 12 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.

MELT remaining chocolate squares as directed on package. Stir in COOL WHIP and water. Dip half of each cookie in chocolate; let stand until firm.

VERY tasty!
Nutritional Information (1 cookie)
Calories 90

Total fat 5g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 90mg
Carbohydrate 10g
Dietary fiber 0g
Sugars 4g
Protein 1g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 0%DV
Iron 2%DV

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