rice cake confessional

adventures in eating

splenda(did) chip cookies

with 2 comments

My dear old Dad was diagnosed with diabetes a few years back. He’s lost something like 35lbs in these last few years. Takes a lot of will power to refrain from gorging on steamy white rice (speaking of rice, what is UP with the price doubling?!) and sugary desserts. Luckily he doesn’t have to never eat these things, he just has to enjoy them in moderation.

Since Dad and the brothers (the oldest and the youngest) were visiting I figured it would be a good time to try out this recipe for chocolate chip cookies that was on the back of a trial bag of Splenda Sugar Blend for Baking.

They turned out pretty good. If I did it again, I would probably cut down a bit on the chocolate chips or the sugar blend. Blasphemy, I know but I thought it was a bit too sweet with all that chocolate. Here’s the recipe straight from the bag. Credit goes to the makers of Splenda. Makes about 3 dozen cookies.


  • 2 1/4 cup of all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter or margarine
  • 1/2 cup of Splenda
  • 1/2 cup of firmly packed light brown sugar
  • 1 tsp vanilla extract (I used vanilla bean paste)
  • 2 large eggs (I used one regular egg and 1 egg beater)
  • 1 12oz package semi-sweet chocolate morsels


  1. Preheat oven to 375 degrees.
  2. Mix flour, baking soda, and salt in a small bowl.
  3. Beat butter, sugars, and vanilla on medium using an electric mixer.
  4. Add eggs one at a time. Mix well and scrape down the sides as you need to.
  5. Add flour mixture gradually.
  6. Stir in chocolate chips.
  7. Plop rounded tablespoon sized drops onto an ungreased cookie sheet.
  8. Bake for 9 to 11 minutes.
  9. Ta da.


Written by joann

April 13, 2008 at 3:52 pm

Posted in dessert, experiments

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2 Responses

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  1. I’ll be eating more of it tonight


    April 14, 2008 at 1:45 pm

  2. Good!


    April 14, 2008 at 9:33 pm

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