Egg-Free Chocolate Chippers
Cinnamon and spice, pumpkin and everyone’s favorite—chocolate—make this cookie more than nice. These are terrific.
3/4 cup Splenda® Granulated No Calorie Sweetener
1 cup butter, softened
1 (15-ounce) can pumpkin purée
2 teaspoons vanilla extract
4 cups all-purpose flour
2 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips
- Preheat oven to 375°F (190°C).
- Cream the Splenda® Granulated Sweetener, butter, pumpkin, and vanilla together. Mix in the flour, baking soda, and ground cinnamon. Stir in the chocolate chips.
- Drop by teaspoons onto an ungreased baking sheet.
- Bake in a preheated oven at 375°F (190°C) for 12 to 15 minutes, or until set. Let cookies cool on a rack.
Makes 48 cookies.
Nutritional Information Per Serving (1/48 of recipe; 1 cookie): Calories 110 | Calories from Fat 60 | Fat 6g (sat 3.5g) | Cholesterol 10mg | Sodium 125mg | Carbohydrates 14g | Fiber 1g | Sugars 5g | Protein 2g.
Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.