| Before we modified our diet, when I baked chocolate chip cookies
to a golden brown Gary complained that they were burnt.
And when he
did the baking, they
were more like slightly warmed-up dough. The nice thing about
using Fruit Sweet
instead of sugar is you can bake the cookies to
a golden brown and they're
still moist and chewy. There’s a wonderful recipe book full of sugar-free desserts, Sweet & Natural Baking by Mani Niall. This recipe is basically his Chocolate Chip and Pecan Cookies recipe with the slightest of tweaks. 1. Preheat oven to 350 degrees. 2. In a medium bowl with an electric hand-held mixer, cream together:
3. Stir in until well blended:
4. Stir in: 5. Drop by heaping tablespoon onto cookie sheets. 6. Place in oven and set timer for 7 minutes. When timer goes off, switch racks and bake an additional 7 minutes (do not over-bake).* 7. Let cool slightly on cookie sheets and then place on waxed paper to cool completely. Store in airtight container. Makes 18 large cookies. *NOTE: When baking cookies, I have always switched racks and turned cookie sheets around for even baking … but Mani Niall’s recipe is the only one I’ve ever seen with these instructions actually included. We keep our cookies stored in the freezer and try to limit to one a day.
|
||
|
|||||||||
|
||
|
||
|
||