Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package.

Recipe Summary

prep:
15 mins
cook:
12 mins
additional:
23 mins
total:
50 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.

  • Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

Nutrition Facts

60 calories; protein 4.2g 8% DV; carbohydrates 3.5g 1% DV; fat 3.4g 5% DV; cholesterol 9mg 3% DV; sodium 53.8mg 2% DV. Full Nutrition
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Reviews (81)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2008
Here is a little hint to make these cookies as much like "regular cookies" as possible, for every 1c sugar substitute, add 1/2c dry milk and 1/2t baking soda. Just check cookies 3-5 mins. prior to original recipes bake time. You can use this for any cookie recipe, just trade out sugar for substitute and extra needed items. Works everytime! Enjoy! Read More
(103)

Most helpful critical review

Rating: 1 stars
01/08/2009
I am a cookie LOVER but am trying to cut back on calories so I was so excited when I found this recipe. I read the reviews and took the advice of others to make this more 'regular' cookie-like but was very disappointed. They were dry and tasteless even with the modifications others suggested. This might be OK for people who aren't cookie lovers but for those of us who know a good cookie-this recipe isn't going to cut it. Read More
(6)
97 Ratings
  • 5 star values: 52
  • 4 star values: 31
  • 3 star values: 6
  • 2 star values: 6
  • 1 star values: 2
Rating: 5 stars
01/02/2008
Here is a little hint to make these cookies as much like "regular cookies" as possible, for every 1c sugar substitute, add 1/2c dry milk and 1/2t baking soda. Just check cookies 3-5 mins. prior to original recipes bake time. You can use this for any cookie recipe, just trade out sugar for substitute and extra needed items. Works everytime! Enjoy! Read More
(103)
Rating: 5 stars
01/27/2006
Exactly what I was looking for!! Great taste and an easy recipe to follow. And as a hint to others, Hershey's makes a sugar free chocolate chunk made especially for baking. You can find it stores like Walmart in their candy isle not the baking isle. Also there is a grain sweetened chocolate chip out there called Sunrise. It's usually found in your organic health food stores. But it does melt much easier in higher heats. Also if you spray the cookies with butter flavored pan spray a couple of mins before cookies are done baking it will help turn the cookie brown. Read More
(85)
Rating: 5 stars
12/13/2003
These were EXCELLENT. Make sure you flatten and shape these a little yourself because the 'spread factor' is minimal. They don't really brown much either (when my husband came home and saw them on the cookie sheet he didn't think I had baked them yet) so don't look for browning as a sign of doneness. I took another reviewer's suggestion and popped a couple in the microwave for a few seconds before giving them to my husband who's diabetic. He LOVED 'em and so did I! You would never know they were virtually sugar free. My yield was only about 13 cookies but I'm sure I must have made them a lot bigger than I was supposed to. lol Read More
(48)
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Rating: 5 stars
08/14/2003
Reading this recipe I am a bit confused. Should I be looking for sugar-free chocolate chips? Aren't chocolate chips a problem? Read More
(34)
Rating: 4 stars
10/27/2003
very light and flaky. perhaps could use some other flavoring as the splenda i used provides the main flavor. i left the cookies on the sheet after baking for about 10 minutes and the bottoms were slightly browned and a little bit crispy. as for diabetics not having chocolate chips there are only about 4/cookie coming to 2g of sugar. so unless you have to be very strict the chocolate chips are ok. and if you have to be that strict you probably shouldn't be eating this much white flour either! Read More
(27)
Rating: 5 stars
11/12/2006
This cookie was a huge hit with everyone especially the kids. They had no idea that it was made without sugar. I did make some changes after reading everyone's comments. I doubled the recipe & still did not get more than 60 cookies - I used a mini scoop. To make the color better I used 1/2 Splenda & 1/2 Splenda Brown Sugar. Instead of regular chips I used mini chips (it looked like more chips). I used 1/2 vanilla & 1/2 almond extract. I would definitely make these again. Read More
(27)
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Rating: 4 stars
02/04/2007
Very good! I did as others suggested: doubled vanilla used milk instead of water used half splenda half brown sugar used whole wheat flour omitted the nuts and flattened before baking. Next time I'll try a sugar-free brown sugar and sugar-free choc chips. Read More
(22)
Rating: 4 stars
12/13/2003
I made these today for my Diabetic Grandpa. I'm sending them to him for Valentines Day. I tried them as well as my 3 kids & my boyfriend. We all liked them & thought they were good for having a sugar substitute. I used Splenda like some other people due to the fact that it has no bitter after taste. I baked them at exactly 10 min & they came out nice & chewy! Thanks for helping satisfy my Gpa's sweet tooth!! Read More
(17)
Rating: 5 stars
09/15/2003
This recipe is great but instead of using artificial sweetener I used the brown sugar twin and it turned out great. Even my kids loved it. I bake a lot for diabetics and this recipe works great for them. Read More
(16)
Rating: 1 stars
01/08/2009
I am a cookie LOVER but am trying to cut back on calories so I was so excited when I found this recipe. I read the reviews and took the advice of others to make this more 'regular' cookie-like but was very disappointed. They were dry and tasteless even with the modifications others suggested. This might be OK for people who aren't cookie lovers but for those of us who know a good cookie-this recipe isn't going to cut it. Read More
(6)
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