Kristine's Splenda Chocolate Chip -Coconut Cookies

I created this recipe using Splenda as my husband is Type 1 diabetic and avoids sugar, except when he has an insulin reaction. I have worked it for quite a long time to get the texture just right. The coconut helped the texture and I think theseturned out cookies are wonderful, especially just out of the oven. I sometimes trade the whole wheat (1 cup) and the all purpose flour (1/2 cup) measurements.

• Ready In: 11 mins
• Yields: 36 cookies

Ingredients

• 1 1⁄4 cups whole wheat flour
• 1  teaspoon baking soda
• 2  cups Splenda sugar substitute
• 2  large eggs
• 1  cup flaked coconut
• 1 1⁄2 cups  semi-sweet chocolate chips
• 1  cup margarine
• 1  cup walnuts
• 1  teaspoon vanilla

Directions

1. Cream eggs, margarine, vanilla and Splenda. Add flours, baking soda, coconut, chocolate chips and nuts. Drop by spoonfuls onto greased cookie sheets. Bake at 375 degrees for 11 minutes.