Chocolate Chip Cookies, recipe below
Sugar-free ice cream or frozen yogurt
Sugar-free or low-sugar whipped cream or topping
Sugar-free Chocolate chips for garnish
For the Cookies:
2 cups whole-wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened
1/4 cup canola or coconut oil
1/4 cup unsweetened applesauce
1/3 cup Splenda Granulated
1/3 cup Splenda Brown Sugar Blend
2 tsp vanilla extract
2 large eggs
1 1/3 cups sugar-free chocolate chips
1 cup chopped pecans
Preheat oven to 375 degrees.
In a medium bowl combine the flour, baking soda, and salt; set aside.
In a large mixer bowl, beat the butter, oil, applesauce, Splenda Granulated, Splenda Brown Sugar until creamy. Add the eggs and vanilla extract, mixing well. Gradually add the flour mixture, beating well to blend. Stir in the chocolate chips and pecans.
Place dough into lightly greased small pie pans or drop by 1/4 cup onto lightly greased baking sheets. Bake at 375 degrees until lightly browned, about 10 minutes. Time will vary depending on cookie size. Remove to wire racks to cool completely or leave in pie pans and cool on wire racks.
Place cookie on dessert plate (or serve in pie pan if desired) and top with a scoop of sugar-free ice cream. Top ice cream with whipped topping and sprinkle with chocolate chips for garnish.