My Splenda Sweet Swap: Chocolate Chip Cookies6:25 PM
Disclosure: This post is part of the SPLENDA® 365 SWEET SWAPS ™ blogger program by McNeil Nutritionals, LLC. and The Motherhood, who sent me products and compensated me for my time. Opinions, experiences and photos shared here are my own, and I hope you enjoy them.
We have been trying different recipes with Splenda at our house, especially those that we traditionally use to satisfy our sweet tooth! Our challenge with this post was to do a "Sweet Swap" with a recipe, and include a Splenda Blend in place of our traditional 100% white and brown sugars.
When using Splenda Blends (which are a blend of Splenda and sugar), we needed to use 1/2 the amount of the product in place of regular sugars. This didn't affect the overall consistency or flavor of the cookie, however. We mixed up our recipe, like normal, and came out with a beautiful dough.
These scooped up as usual, but took a little bit longer to bake. (As with many of the recipes that have subbed out sugar, you'll want to watch your food closely, as they may not have the exact same cook times. The cookies also weren't as brown as we were used to, but the flavor was the same.)
These were so amazingly awesome fresh out of the oven. My kids had no clue that they weren't our regular recipe. As with any sweet treat, we watch our portions and don't let the kids go overboard with how many they have. But we also feel a bit better knowing that using Splenda in our recipes gives us ways to use less added sugar.
To make these cookies (a double batch), you will need:
- 3/4 cup Splenda Blend (white)
- 3/4 cup Splenda Blend (brown)
- 2 1/2 sticks margarine
- 3 eggs
- 2 tsp. vanilla
- 4 c. flour
- 2 tsp soda
- 1/4 tsp salt
- 12 oz. chocolate chips
Looking for more sweet ways to swap? Check out the 365 Sweet Swaps website for a new tip every day this year!