In an effort to reduce—though most definitely not eliminate—carbohydrate intake, I’ve been experimenting with using stevia in desserts. It generally works well in custards and puddings, though you have to be OK with the slight anise flavor the stevia lends. Baking is trickier—one brownie recipe ended up too dry. But this chocolate chip cookie recipe worked out really well.
I started with a recipe from a Nutrition Action Newsletter, so it wasn’t my idea to use whole wheat flour and non-hydrogenated margarine. (I’m sure butter would work fine for those avoiding margarine.) It was the sugars I adapted.
- 2½ cups whole wheat flour
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup non-hydrogenated tub margarine
- Baking stevia equivalent to ¾ cup granulated sugar
- 1 cup packed brown sugar *
- 1 whole egg
- 1½ tsp vanilla extract
- 2/3 cup Stevia chocolate chips (I used Krisda brand)
- ½ cup chopped walnuts
* I believe some sugar is necessary to avoid overly dry cookies
Preheat the oven to 350ºF. Combine the flour, baking soda, and salt in a bowl and set aside. In a large bowl, combine the margarine, baking stevia, and sugar and beat with an electric mixer until smooth. Add the egg and vanilla and beat until combined. Add the flour mixture and beat until all the flour is combined. Stir in the chocolate chips and walnuts with a mixing spoon until incorporated.
Drop the dough, one teaspoonful at a time, onto an ungreased baking sheet. Bake for 10 to 15 minutes or until the cookies are just browned. Remove from the sheet to cool, Makes about 5 dozen cookies.
These cookies were really good—no need to grade them on a curve. And of course they’re not exactly a health food, but a treat. Just one that happens to have a bit of fiber, low sat fat, and somewhat fewer carbohydrates.