Prep 15 mins
Cook 20 mins
From "The Stevia Cookbook" by Ray Sahelian MD & Donna Gates
- 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
- 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.
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.
I thought tastaegood especially using Stevia. I have found that stevia only taste good with certain recipes, banana muffins taste good also with stevia. It seems it takes another sweet ingredient to make stevia to taste right.Thanks.
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!