Chocolate Chip Walnut Cookies Splenda
Indulge in the perfect balance of sweetness and texture with these delectable Chocolate Chip Walnut Cookies made with Splenda! Designed for those looking to enjoy a lower-sugar treat without sacrificing flavor, this recipe combines the rich, buttery goodness of soft-baked cookies with the crunch of chopped walnuts and the melty delight of semisweet chocolate chips. A blend of Splenda Granulated Sweetener and a touch of light brown sugar ensures just the right amount of sweetness, while a hint of vanilla adds warmth and depth. Quick to prepare and bake in under 30 minutes, these easy cookies are perfect for satisfying cravings or sharing with family and friends. Enjoy guilt-free indulgence with a batch of these irresistible cookies that are deliciously chewy, nutty, and oh-so-chocolatey!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Splenda Granulated Sweetener
- 0.25 cup Packed light brown sugar
- 1 teaspoon Vanilla extract
- 2 pieces Large eggs
- 1.5 cups Semisweet chocolate chips
- 1 cup Walnuts, chopped
Instructions
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, Splenda Granulated Sweetener, and light brown sugar until smooth and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Gently fold in the semisweet chocolate chips and chopped walnuts using a spatula or wooden spoon.
Scoop tablespoon-sized portions of cookie dough and place them about 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are golden brown. The centers may still look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 7.2 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 68 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
