So I have this amazing friend who is a foodie. In a BIG way. However, she is a Vegan foodie. Now I am an omnivore, always have been, probably always will be, but I have also eaten many of the baked good my friend has made. They are ALL so yummy! There are many occasions I have
stolen borrowed her recipes and tried them at home. When I make them they are yummy too, but as an avid Weight Watchers person, I substitute Truvia or Splenda baking mix for sugar and a white whole wheat flour/white flour combo for just white flour.
Anyway, I have mentioned to her a few times that she should blog, and lo and behold she finally decided to share her amazingness with the world and you can find her here at The Vegan Virtuoso.
One of the first recipes she posted was for Vegan Chocolate Chip cookies. They looked yummy, so I tried them using my traditional (gotta make them lower in sugar) substitutions. Batch one did not turn out so good, ended up throwing the cookies and remaining batter out after Bluebell ate one and made a face that can only be described as “stinky face”. I consulted Bluebell and the Virtuoso about making improvements, and they both gave me sound advice, which I took to heart. I made batch two the way The Virtuoso did, so I could get the “taste” right in my head. They were so good, but I gave them to Bluebell who has a higher metabolism and can tolerate more calories than me.
Then I tinkered some more and VOILA! Batch three was healthier and oh so yummy! This time amazing cookies emerged from my oven! They are two Weight Watchers points each! So here they are:
Diabetic Chocolate Chip Cookies
- 1/2 C coconut oil, melted (I just melted in the microwave)
- 1/4 C firmly packed Splenda brown sugar baking mix
- 1/4 C 1% or skim milk
- 1 T vanilla
- 1 1/4 C all-purpose flour
- 3/4 cup white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Ghiradelli bittersweet chocolate chips
Preheat oven to 350F.
In a large bowl, whisk coconut oil, Splenda brown sugar, milk, and vanilla.
In a separate bowl, sift together the flours, baking powder and soda, and salt.
Stir dry ingredients into the wet just until incorporated, then fold in the chips.
Use a 1T cookie scoop to measure the dough and drop onto a cookie sheet. Use the back of the scoop or the palm of your hand to gently flatten the cookies.
Bake 10-15 minutes, until edges look firm and are starting to turn golden.
Let cool on cookie sheet 1-2 minutes before transferring to a wire rack. ENJOY!
I am making a double batch today! I did not take a picture of my cookies because they were just gone too quickly so I am going to borrow the picture from The Virtuoso. Here is the link to her recipe. I promise you amazing things come from her kitchen!!