Classic chocolate chip cookies with less sugar and calories using Stevia In The Raw.

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Recipe Summary

prep:
40 mins
cook:
10 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F. In a large bowl, beat together the melted butter, egg, vanilla extract and Sugar In The Raw® (or Sugar In The Raw®/Stevia In The Raw® combo).

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  • Meanwhile, mix dry ingredients (flour, baking soda, salt) in a separate bowl. Add dry ingredients to wet ingredients and stir well to combine. Slowly add nuts and chocolate chips until well combined.

  • Drop the dough in spoonfuls onto ungreased baking sheets. Bake for 10 minutes.

Substitution:

Instead of 3/4 cup Sugar In The Raw(R), you can use 1/4 cup Sugar In The Raw(R) plus 1/2 cup Stevia In The Raw(R).

Nutrition Facts

229 calories; protein 3g; carbohydrates 21g; fat 16.6g; cholesterol 35.8mg; sodium 211.8mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/21/2018
I used 1/2 cup Stevia and 1 small ripe banana and a touch more butter. Super fluffy and light with a hint of banana bread flavor! I also used cacao chips instead of traditional chocolate chips to reduce sugar even more. Very good. Made 2 dozen small cookies. Read More
(3)

Most helpful critical review

Rating: 1 stars
09/16/2019
I will use Sweetleaf Stevia...which really is "raw" real pure etc....unlike "Stevia in the Raw". The latter has a little stevia...PLUS a lot of what they term "bulking agents." These are comprised of maltodextrin and dextrose. These are used to CUT the pure stevia for the purposes of saving the manufacturer money. However these 2 ingredients ALSO add sugars AND raise insulin levels. Pure Sweetleaf Stevia alone does not raise insulin. I find so many businesses today dishonest. They mislead the consumer without batting an eye. And speaking of eyes the consumers are so overehelmed by wide-spread lying in marketing and manufacturing they have simply resorted to turning a blind eye. I will try this recipe with Sweetleaf Stevia and a very small amount of real maple syrup or agave...which are more easily tolerated by the body. Agave raises insluin minimally and slowly...unlike sugar maltodextrin and dextrose. I will also substitute unsweetened carob chips for chocolate chips. Carob is naturally sweet. I will post my results tomorrow. Read More
9 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/08/2018
I made these according to the directions and they turned out AMAZING!!!!! The only thing I would do differently is double the recipe. Read More
(5)
Rating: 5 stars
02/20/2018
I used 1/2 cup Stevia and 1 small ripe banana and a touch more butter. Super fluffy and light with a hint of banana bread flavor! I also used cacao chips instead of traditional chocolate chips to reduce sugar even more. Very good. Made 2 dozen small cookies. Read More
(3)
Rating: 5 stars
12/28/2018
My dad loved these... I made them for him at Christmas time. Read More
(2)
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Rating: 5 stars
03/28/2020
I have made these in the past lost the recipe and was soooo happy to find it again! These really are the best. My husband asked me if I remembered those cookies you used to make and the last time I made them was probably close to 10 years ago...so if HE is still thinking about them they re definitely a keeper! Read More
Rating: 1 stars
09/16/2019
I will use Sweetleaf Stevia...which really is "raw" real pure etc....unlike "Stevia in the Raw". The latter has a little stevia...PLUS a lot of what they term "bulking agents." These are comprised of maltodextrin and dextrose. These are used to CUT the pure stevia for the purposes of saving the manufacturer money. However these 2 ingredients ALSO add sugars AND raise insulin levels. Pure Sweetleaf Stevia alone does not raise insulin. I find so many businesses today dishonest. They mislead the consumer without batting an eye. And speaking of eyes the consumers are so overehelmed by wide-spread lying in marketing and manufacturing they have simply resorted to turning a blind eye. I will try this recipe with Sweetleaf Stevia and a very small amount of real maple syrup or agave...which are more easily tolerated by the body. Agave raises insluin minimally and slowly...unlike sugar maltodextrin and dextrose. I will also substitute unsweetened carob chips for chocolate chips. Carob is naturally sweet. I will post my results tomorrow. Read More
Rating: 4 stars
03/23/2020
They were delicious! I didn't use nuts and used less salt and Stevia. I reduced to 2/3 cup of Stevia in the raw and 1/4 tsp of salt. They were mildly sweet. Just what I wanted! Making more now! Read More
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Rating: 2 stars
07/16/2019
I made no substitutions and mine turned out heavy and lacking in flavor. Ended up tossing the remainder. Read More
Rating: 5 stars
11/09/2019
These were really good! I used 1/2 c baking stevia and 1/4 c of brown sugar Read More
Rating: 5 stars
04/18/2020
not hard at all. easy peasy.....now to make sure the guys don't eat them all before I get more. LOL Read More
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