Not-So-Sweet Chocolate Chip Cookies
This recipe makes a cookie that’s lower in sugar but still tasty.
In the schoolbakesales.com test kitchen, we wanted a cookie that was a lot less sweet, a little bit healthier, and still tasty. Our sugar-free experiments left us feeling like something was missing, so we used semisweet chocolate chips for a cookie that is just sweet enough. For a truly sugar-free cookie, you may substitute sugar-free dark chocolate or carob chips, found at health food stores. Also, you would need to make sure to use unsweetened soy milk.
These cookies are especially good for toddlers!
Ingredients:
1 very ripe mashed banana
¾ cup brown rice syrup
¼ cup soy milk
¼ cup vegetable oil
3 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. In a medium bowl, combine banana, brown rice syrup, soy milk, and vegetable oil. Stir well. In a large bowl, combine flour, salt, baking powder, and baking soda. Add banana mixture to flour mixture and stir until just combined. Add chips and nuts, folding just to combine. Drop by spoonfuls onto an ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown, being careful not to overbake. Let cool on a wire rack.
