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.
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READY IN: 11mins
YIELD: 36 cookies
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄4cups whole wheat flour
- 1teaspoon baking soda
- 2
- 2large eggs
- 1cup flaked coconut
- 1 1⁄2cups semi-sweet chocolate chips
- 1cup margarine
- 1cup walnuts
- 1teaspoon vanilla
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DIRECTIONS
- 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.
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