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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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
Directions
Step 1
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
Step 2
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside.
Step 3
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.
Step 4
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition until fully incorporated.
Step 5
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6
Gently fold in the semisweet chocolate chips and chopped walnuts using a spatula or wooden spoon.
Step 7
Scoop tablespoon-sized portions of cookie dough and place them about 2 inches apart on the prepared baking sheets.
Step 8
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.
Step 9
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.
Step 10
Store the cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (1236.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5563.8 |
| Total Fat 332.4g | 0% |
| Saturated Fat 162.5g | 0% |
| Cholesterol 759.5mg | 0% |
| Sodium 2620.7mg | 0% |
| Total Carbohydrate 627.4g | 0% |
| Dietary Fiber 38.5g | 0% |
| Total Sugars 247.2g | |
| Protein 82.3g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 478.0mg | 0% |
| Iron 29.4mg | 0% |
| Potassium 2204.3mg | 0% |
Source of Calories