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
- Preheat the oven to 350 F. Lightly grease a cookie sheet and set aside.*
- In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside.
- 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.
- 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.
- 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.
{ 14 comments… read them below or add one }
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.
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.
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”.
Try Dr. Oz black bean brownies with stevia yum
Don’t the chocolate chips have SUGAR in them?
Yes, the choc chips do have sugar in them. How about carob chips..?
try adding 1 more egg to the recipe
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.
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
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
I agree. I’ve made these before…yuck.
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.
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.
Was that suppose to say 1/2 cup of stevia for the cookies