Chocolate Chip Cookies (Using Stevia)
"From "The Stevia Cookbook" by Ray Sahelian MD & Donna Gates"
photo by Pops Bonnin
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
48 cookies
- Serves:
- 48
ingredients
- 2 cups all-purpose flour
- 3⁄4 teaspoon sea salt
- 3⁄4 teaspoon baking powder
- 1 egg
- 1⁄2 teaspoon white stevia powder
- 1 teaspoon vanilla
- 1 cup salted butter, softened
- 1 1⁄4 cups chocolate chips
directions
- Preaheat oven to 350 degrees F. Lightly grease a cookie sheet (or line with parchment paper) & set aside.
- In a medium mixing bowl sift together the flour, salt & baking powder.
- Place the egg, stevia & vanilla in a large mixing bowl & beat well with a wooden spoon or hand-held electric mixer. Slowly add the butter, continuing to beat until the mixture is smooth & creamy.
- Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.
- Drop heaping teaspoons of batter onto the cookie sheet about 2-inches apart. Bake 20-25 minutes or until the cookies are golden brown.
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Reviews
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Horrible cookie recipe. More like a scone. Buy yourself a bag of brown stevia sugar and sugarless chips. Go with the recipe on the stevia. You then have some good sugarless cookies.
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I really enjoyed these! I replaced all purpose flour for Spelt flour, and I replaced chocolate chips Carob Chips - making them 100% sugar free and whole-grain. These definitely have a shortbread cookie texture - which I enjoyed! Definitely not a replicate of the traditional chocolate chip cookie - but that's impossible if you want a healthy cookie! Thanks for the recipe! -
These cookies were not good. I made them because I wanted to have a dessert with low to no sugar but wanted something sweet. This was not sweet at all, it was like eating biscuits or scones. I definitely think that chocolate chip cookies need to have brown sugar or at least a brown sugar substitute. I would strongly recommend that you heed the warning that they are more like scones or biscuits before you make these.
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As I was following the recipe it seemed off. Firstly why use stevia then add chocolate? So I used cranberries. But like other reviews, yuck! The batter is bland and all in all not sweet enough. I'll try more stevia and they also need pressing down before baking as they didn't spread. -
They were WAY too salty. The ratio was way off. More like biscuits than cookies. Actually tastes gross to me. Tried to fix it by adding more stevia, nothing really worked. Have tried other recipes that worked fine. It's not the stevia, it's the salt ratio. I would recommend not using salted butter. And then it might be fine. But not sure, as I don't even want to try this recipe again.
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Tweaks
-
Nothing
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Choc for cranberries, remain keeping added sugar down.
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I really enjoyed these! I replaced all purpose flour for Spelt flour, and I replaced chocolate chips Carob Chips - making them 100% sugar free and whole-grain. These definitely have a shortbread cookie texture - which I enjoyed! Definitely not a replicate of the traditional chocolate chip cookie - but that's impossible if you want a healthy cookie! Thanks for the recipe!
RECIPE SUBMITTED BY
Mary Scheffert
Peoria, IL
I have been a Central Illinois resident all my life.
My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)!
I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery.
Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!
