Stevia Chocolate Chip Cookies

Yield: About 4 dozen

  • 2 cups all-purpose flour
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon white stevia powder
  • 1 teaspoon vanilla flavoring
  • 1 cup salted butter, softened
  • 1 1/4 cups chocolate chips
  1. Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.*
  2. In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.
  3. Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy.
  4. Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.
  5. Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.

* Instead of greasing a cookie sheet, you can cover it with parchment paper, which makes for quick and easy cleanup.

From The Stevia Cookbook, copyright 1999 Ray Sahelian and Donna Gates.

{ 46 comments… read them below or add one }

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Victoria February 5, 2014 at 10:04 am

These cookies really suck…. They’re super dry and salty

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Laura July 26, 2013 at 10:56 pm

Hi! I’ve tried this recipe adding one more egg (like many suggestions), and instead of chocolate chips, I’ve used a sugar free spanish milk chocolate that melted so well, obviously, chopped in tiny chunks. The cookies were really good, if you consider that they are sugar free and sucralosa-acelsufame K free. I’m satisfied :)

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Kat April 14, 2013 at 9:59 pm

To me these taste like biscuits with chocolate chips added. They were dry and crumbled easy, the chips fell off. The 2nd time I made them I reduced the flour to 1 1/2 cup and reduced the salt to 1/2 teaspoon, increased the egg to 2 eggs and increased the vanilla flavoring to about 1 1/4 teaspoon. I used my hands to knead the chips into the dough. I dropped them on the cookie sheet a bit bigger than the size of a quarter. Reduced the cooking time to 15-18 minutes. They still turned out to be a biscuit w/chocolate chips added but they were not as dry and didn’t crumble that easily and the chips still fell off. (serving size 1 cookie).
The nutritional facts turned out to be: Per serving; Calories-73, Carbs.-5, Fat-6, Protein-1, Sodium-48, Sugar-0.
The nutritional facts are from a free nutritional calculator on the web and may or may not be correct. You should put in your own ingredients and brand name, because that does make a difference.

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Kat April 26, 2013 at 3:34 pm

Update: Used the stevia w/maltodextrin blend for baking……much improvement in taste.
Mixed 1 cup of the stevia blend with the flour instead of the egg mixture as it should be, all other changes stayed the same.
Now a sweet biscuit w/chocolate chips.

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Michael December 18, 2012 at 3:17 am

Nice bread dough recipe. If you’re going for cookie dough, add 1/2 cup of stevia with 1 cup of Greek yogurt.
This recipe to the letter produced a very dry, bland, chalky tasting ball of half baked dough.

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kim December 15, 2012 at 3:39 am

If whole wheat flour is used do I use less flour or add more liquid in some form?

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Vickie January 18, 2013 at 4:51 pm

When using Whole Wheat flour in baking: the ratio is 50/50 General purpose Flour to Whole Wheat Flour.

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Mike December 2, 2012 at 6:49 am

i came here looking for how many carbs are in regular toll house cookies made with stevia.. didnt find it but i also didnt read all the comments. i ask cause im diabetic and have already made the cookies im asking about. also the cookies turned out great the way i made them , they didnt flaten or burn and are still soft after 5 days wich is unusual but im not complaining! lol fyi i subed 18 stevia packets for the regular amount of sugar if tht will help with some one answering my question about how many carbs r in them.

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Donna Pope October 14, 2012 at 9:02 pm

I have fibromyolgia and have problems with sugars and starches (flour included). Does anyone have a carab stevia recipe that does not have flour in it?

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Darcy November 9, 2012 at 6:34 pm

The recipe I have is from the Gluten-Free Almond Flour Cookbook and thus I can not post it. However, the point is there are many non starch flour replacements out there. Almond flour being one of them. Find a recipe online and based on research as to the sweetness of Stevia, replace the other sweeteners or artificial sweeteners with the appropriate amount of Stevia and replace the chocolate chips with carab.

Good luck.

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Vickie January 18, 2013 at 5:07 pm

Use Regular Oatmeal run through your Blender to make grind it just a bit. Use the same amount as flour. May want to hit Health Store and try some 9 Grain Ceral Mix. Makes great Cookies :)

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Rachel September 14, 2012 at 2:22 am

They were good beacause I could eat them, but I kept on having to add more Stevia and they tasted alot like baking powder. P.S. listen to the comments on the bottom. Over all not bad

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Rachel September 14, 2012 at 2:24 am

Not the bottom of the recipe but the comments from others.

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Nancy Wilder September 1, 2012 at 2:09 pm

It would be helpful to have complete nutritional information. My husband and daughter are diabetic so they count carbohydrates instead of calories. Thanks

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Scott August 22, 2012 at 3:59 am

I substituted coconut oil for the the butter and added shredded coconut (1/4 c) + 1 T Flax Seeds and 2 eggs and 1/2 C applesauce. The cookies tasted good and disappeared in short order.

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Lucy September 29, 2012 at 10:09 pm

can you elaborate on your recipe: how/when to add the above? Sounds awesome and I need to impress my classmates with the deliciousness of stevia!

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Jerry July 19, 2012 at 1:38 pm

I made the cookies and they taste great. I made half the recipe and got 10 small cookies. Shouldn’t I have gotten 24?

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Claude W. September 11, 2012 at 6:25 pm

You must have eaten some of the cookie dough.I do that all the time.

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Megan June 3, 2012 at 7:41 pm

I am a culinary student and do a lot of baking at my job. I have issues with sugar and decided to try baking with Stevia. I took the advice of others on here and added an extra egg. I also added about 1/4 of a cup of peanut butter for flavor. I used carob chips since they have less sugar and they melted nicely. As others said these do not spread so you will have to press them down with a fork like you would with a peanut butter cookie. Stevia doesn’t caramelize so these do not turn out brown like a normal chocolate chip cookie would. They came out more like a butter cookie but that isn’t such a bad thing. They are a little dry which is expected, so I might add a little mashed banana next time for moisture. Over all not a bad sugar free cookie.

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Megan June 8, 2012 at 2:54 pm

Bumped up the peanut butter to 1/2 cup and added a banana. mixed everything with my hands. They spread more and have more flavor. They also are darker in color because of the peanut butter. The banana gives them way more moisture, they actually taste like regular chocolate chip cookies. If you can’t have bananas I would try some apple sauce.

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xx May 26, 2012 at 7:03 pm

Yay, I have flour balls instead of cookies! They didn’t flatten, and have no cookie flavor. They actually just taste like flour! The chocolate chips didn’t even melt (most of them anyway).

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Nana April 29, 2012 at 7:19 pm

I used this recipe (with a few variations) to make probably the best cookies I’ve ever baked. I did add the extra egg as several have suggested, and used unsalted butter. I also substituted 1 1/4 cup of NuNatural MoreFiber Stevia Baking Blend for the stevia powder in the recipe. This gave the cookie more of the volume, texture, and taste of shortbread. We LOVED them!

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rachel April 15, 2012 at 7:54 pm

What if you add applesauce for some moisture?

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Sylvia January 30, 2012 at 3:36 am

These were very nice made with 2 /12 cups of spelt flour – the spelt gave them a much more authentic cookie texture. Yes, you need to flatten them with a fork or they won’t spread.

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Shelly December 4, 2011 at 5:08 am

I used to do the Toll house as double batch same semi sweet chip. You can find dark chocolate chips, or use broken up dark chocolate chunks.
It is 1/2 teaspoon. half a cup would be obnoxious sweet.
I will be trying these so thanks for the tip on kneading them, I will be using whole wheat and unbleached flour so will see.

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Cheryl December 2, 2011 at 10:46 am

I made these cookies for my 9 yr old granddaughter who is a Type 1 Diabetic. I added a second egg to the recipe, reduced the chocolate chips to 1/2 cup. I made each cookie with 3/4 oz of raw dough and flattened the dough with my fingers to make a larger, nicer looking finished cookie. Also instead of mixing the recipe with a spoon or mixer I used my hands, it seems the heat from your hands and working the dough made for a smoother batter. According to my granddaughter they are “real good”.

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suzannah smith November 27, 2011 at 4:05 am

Try Dr. Oz black bean brownies with stevia yum

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Laura October 7, 2011 at 1:33 pm

Don’t the chocolate chips have SUGAR in them?

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Monica February 11, 2012 at 6:18 am

Yes, the choc chips do have sugar in them. How about carob chips..?

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patrick August 22, 2011 at 5:03 am

try adding 1 more egg to the recipe :)

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Michelle August 20, 2011 at 10:56 pm

These cookies may not be fantastic, or even very good, but they are ALL I CAN HAVE,
which makes them WONDERFUL.

When you can NOT have sugar (at all) due to candia, and will not use fake sugar subtitutes, stivia is a natural way
to make items like cookies to help fill the void.

And I am very greatful to have them!

I am sure to have ‘regular cookies’ for friends and family, and keep stiva cookies around for me.
Again, I am greatful. To me it is nice to have something for a change after going years and years without sugar.

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Hanna May 16, 2011 at 1:24 am

This did NOT work out…I did everything listed above, but the cookies never even cooked!. I left them in there for nearly 30 mins and they came out all flakey and chalky..

Not impressed. What a disappointment

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Hanna May 16, 2011 at 1:46 am

Ok… so I tasted them and they actually werent that bad :) so dont be alarmed if they dont look like “normal cookies” they are a bit “chalky”, but the remind me of wedding cookies ( or butter cookies) with choc chips added..

give these a try

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Erin July 2, 2011 at 9:56 pm

I agree. I’ve made these before…yuck.

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Sandi December 21, 2011 at 11:14 pm

My cookies did not melt like normal choc chip recipes do – they held their raw shape. They cooked but did not brown, are are very delicate… when you bite into it the cookie turns to powder! It’s like having a mouthful of flour! Very weird. Also, not overly sweet, even though I used 2 stevia packets, which is probalby about 3/4 tsp.

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Rachel April 21, 2011 at 11:21 pm

1/2 tsp is probably correct. Stevia is 200-300 times sweeter than ‘regular’ white sugar, so it only takes 1 tsp of the stevia powder to equal 1 cup of ‘regular’ sugar.

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Tonia April 14, 2011 at 1:36 am

Was that suppose to say 1/2 cup of stevia for the cookies

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