Published on November 24th, 2015 | by Kristen Swain0
Flourless Deep Dark Chocolate Cookies
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SplendaHoliday #CollectiveBias
These Flourless Deep Dark Chocolate Cookies are delightful Death by Chocolate. They also hold a delicious secret. Lower in sugar, they have no added fat and no flour, and with just a few simple ingredients can be whipped up in a couple minutes.
My girls devoured these cookies. The outside is lightly crispy with a dark fudgey inside. No one knew that these cookies were made with SPLENDA® Sugar Blend!!
I have been looking for new alternatives to sugar to add to my recipes and baked goods. I love the taste and flavor of sugar, so it’s been hard to find items to exchange for it that still taste great. I’ve tried a few kinds of non sugar items and am still looking.
While I was shopping at Walmart, I was checking out the low calorie sweeteners section and I saw this SPLENDA® Sugar Blend. I bought some to give a try. I figured since it still has some sugar in it, I could try it in a baked item to see if it was going to be noticeable.
While I was reading the packaging, I saw that SPLENDA® has an initiative called Sweet Swaps™- where you can find Sweet Swaps™ Ideas and Sweet Swaps™Recipes. “Tis the season for SPLENDA@ Sweeteners and spice and everything nice – with less added sugar!”
You can find other SPLENDA® products at Walmart as well, including a brown sugar blend, yum!
With this holiday season gearing up, my intention is to switch out a little of the sugar from my recipes so that we aren’t consuming as much at home. We are still trying to eat the Low Carb life style, and I can easily keep the bread, flour and potato carbs out of our diet or to a minimum, but we love our sweets and the sugar is the hardest part for us. Did you know that most American’s consume more then 22 teaspoons of added sugar a day? I want to reduce that amount in our diets. Cutting out some of that added sugar will certainly help us all to keep a better watch on our figures!
The first thing I did was taste the SPLENDA® when I got home. I wanted to see if it had that sweetener taste to it.
The sugar blend I tasted was just like sugar. It gave me high hopes for my baked goodies! And another bonus is that with the conversion chart, I only needed 1/2 the sugar my recipe calls for!
First, separate the eggs. You will need the whites, not the yolks which you can reserve for cooking later.
Place the whites into a clean bowl and begin whisking them.
I PROMISE it only takes about 30-45 seconds of whisking to get them where you need them.
Once the egg whites are frothy and softly whipped, begin adding your SPLENDA® Sugar Blend in gradually.
I pour with one hand and whisk with the other. Once the sugar is blended in, stop whisking.
Add your dry ingredients, and vanilla, then gently stir.
Take all the dark chocolate chips and microwave them two times for 30 seconds, adding more time if needed to completely melt the chips.
Add the melted chocolate chips to the batter.
Once you add the melted chocolate, the batter will thicken up quite a bit. It will be like brownie batter.
Line a cookie sheet with parchment. Take spoonfuls of the dough and make walnut sized balls of the cookie dough.
Freeze for one hour ( this is a great time to stop, put them in zipper baggies and freeze to bake another day)
Once they are frozen, heat the oven to 350degrees and bake the frozen dough for about 15-18 minutes. I freeze the dough so my cookies are thick, with a fudge-like inside.
Makes 15 cookies.
What Sweet Swaps ™ do you have planned with SPLENDA®? With an easy to convert 1/2 cup for a whole cup sugar swap, what recipes would you like to convert to make lower in sugar?