Lisa Leonard Designs

chocolate chip cookies

August 29th | older posts

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they LOOK delicious and the boys loved them. but we made them with whole wheat flour and splenda and they were okay, but not delicious like I’d hoped. they are kind of fluffy. anyone know a really good whole wheat, low sugar recipe for chocolate chip cookies?? or may be whole wheat, low sugar defeats the purpose entirely!!

19 Responses

  1. judi says:

    I’ve actually made some recently with whole wheat and brown sugar splenda.

    I’ve learned that whenever I’ve used whole wheat…… I need to use just a bit of white as well or perhaps a bit less than called for. It seems to soak up your liquids super fast and changes the consistancy.

    I’ve also used Splenda Brown sugar which is part splenda and part brown sugar….. it’s super yummy and bakes like a dream!

    You can find so many of these at http://www.allrecipes.com

    Hope this helps!

    P.S: I love my new Blessed necklace so much!

  2. Sarah Markley says:

    Too bad the good stuff isn’t that good for you. My experience is to use the “bad” recipe and only eat one! But, then, who can eat just one when they are sitting on your counter. I don’t have a good low sugar recipe for cookies…the best ones are chock-full of the bad stuff. I’ll pass one along if I find one!

  3. Joy says:

    personally, i think it defeats the purpose, but…good luck and if you find a good recipe please share! good seeing you (if only briefly) yesterday.

  4. lindsey cheney says:

    i always think that if you drink a big glass of milk with your cookies, then you’re actually doing something good for yourself. the milk is healthy and you get the mental “aaaahhh” of a cookie….or two….or three!

  5. chrissie says:

    Matty’s expression is so angelic. What a darling picture.
    Love you tons! Can’t wait for Monday.

  6. Carrie Haughey says:

    Matty looks so blissful… How many cookies had he eaten when that picture was taken?? ;0)

  7. Kuckie says:

    I like to use oat flour instead when baking cookies. Usually half oat, half unbleached white. And they are still yummy! And I won’t use artificial sweeteners except for Stevia (which isn’t really artificial…it’s an herb), so I can’t help you with that one. Just remember…a little sugar never hurt anyone!

  8. Trina says:

    I was just gonna shout out about Stevia too… you don’t need much.. I know there is a recipe for Stevia cookies somewhere…

  9. Karen says:

    They look pretty good to me! Can’t help you with a whole wheat/Splenda cookie recipe. We don’t do “healthy” cookie recipes around here! Fortunately for me we don’t bake cookies too often.
    😉

  10. Ellen says:

    I must admit I’m a chocolate chip cookie fanatic. My answer is just baking one or two in the toaster oven. Automatic portion control!

  11. Jeannett Gibson says:

    I agree with staying away from the artificial sweetners. Remember that as bad as sugar may be for us, our bodies actually know how to process it. It’s natural. The fake stuff is chemicals and while it may be lower in calories is higher in preservatives and who knows what else! The same logic applies to butter versus margarine. Any food in it’s whole state is vastly better for you than a “reduced fat chemically created” version.

    Do check out allrecipes.com. And make sure you read the reviews…a lot of people have ways of cutting here, doubling there to make the recipe even better!

  12. Lisa Leonard says:

    I know what you mean about artificial sweetners and we try to limit them. BUT I wanted to come up with a yummy low-sugar treat. Maybe we should just do the real thing. It’s just sooo hard to maintain self-control!
    I want to learn more about Stevia.
    Thanks everyone for all your thoughts!!

  13. Carrie Haughey says:

    Lisa, Go look at my blog. Feel free to link it if you want to…. :0)

  14. pennymalley says:

    Katie N. has a great recipe for delicious choc chip cookies- and I’ve tried a lot of them! I think her trick is to use 1/2 Splenda and 1/2 real sugar. That way there’s no strange aftertaste, and they aren’t “cake-like”, either. They were also low in points, for all those WWs out there!

  15. Rachel Slagle says:

    on occasion I use spelt flour and raw sugar. the cookies turn out pretty good. I’ve made oatmeal cookies with these two things and you can’t tell the difference.

  16. Heather says:

    I shared my chocolate chip cookie recipe on my blog last summer (http://www.knitorknot.net/?p=55). I wrote the recipe for half white and half wheat flour, but I often make it using all whole wheat. It also uses brown sugar, but you may be able to decrease the amount a bit. But on the positive side, the recipe does call for a banana, oats, and pecans…so maybe these healthy ingredients cancel out the not-so-healthy ones! (I can dream, right?)

  17. Denise says:

    I’ve attempted making these too,yuck!
    No substitute for a good cookie. Lindsey has it down “milk it does a body good!”

  18. Andrea* says:

    I SWEAR by these delicious cookies… mmmm……

    Banana Walnut Chocolate Chunk Cookies

    1 cup all purpose flour
    1/2 cup whole-wheat flour
    1 tsp salt
    1/2 tsp baking soda
    3/4 cup (1 1/2 sticks) butter, softened
    1/2 cup sugar
    1/2 cup packed light brown sugar
    1 large egg
    1 1/2 tsp pure vanilla extract
    1 large ripe banana, mashed
    1 cup oatmeal
    8 oz. semisweet chocolate chips or chunks
    1/2 cup coarsely chopped walnuts

    1. Preheat oven to 375*. Whisk together flours, salt, and baking soda, and set aside. Put butter and sugars into bowl, and mix with an electric mixture fitted with a paddle attatchment; mix until light and fluffy. Add egg, vanilla, and banana, and mix well. Add flour mixture and mix till just combined. Stir in oats, chocolate, and walnuts.

    2. Drop dough onto baking sheets lined with parchment paper (I used Wax paper!). Bake cookies until golden brown and just set, 12- 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Let cool completely. Cookies can be stored in airtight container for up to 2 days. Makes about 2 dozen.

    HTH! And I’ve got your necklaces on my wishlist :c)

    ~Andrea*

  19. Charlotte says:

    When I use an organic, ‘raw’ sugar, I find that I can use about 1/2 what the recipe calls for, and can’t taste the difference.

    HElps 2 ways. Less sugar, nothing artificial.

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