Low Calorie Chocolate Chip Biscuits

    27 minutes

    Lower calorie chocolate chip biscuits. Keep in mind sugar substitutes vary; use an amount equivalent to 3/4 cup regular sugar.

    88 people made this

    Makes: 48 biscuits

    • 125g butter, softened
    • 3/4 cup granulated artificial sweetener
    • 2 tablespoons water
    • 1/2 teaspoon vanilla essence
    • 1 egg, beaten
    • 1 1/8 cups plain flour
    • 1/2 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1/2 cup dark chocolate chips
    • 1/2 cup pecans, chopped

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 190 degrees C.
    2. In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla and egg. Sift together the flour, bicarb soda and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop biscuits by heaping teaspoonfuls onto a baking tray.
    3. Bake in the preheated oven for 10 to 12 minutes. Remove from baking trays to cool on wire racks. These biscuits freeze well.

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    Reviews in English (84)


    Here is a little hint to make these cookies as much like "regular cookies" as possible, for every 1c sugar substitute, add 1/2c dry milk and 1/2t baking soda. Just check cookies 3-5 mins. prior to original recipes bake time. You can use this for any cookie recipe, just trade out sugar for substitute and extra needed items. Works everytime! Enjoy!  -  02 Jan 2008  (Review from Allrecipes USA and Canada)


    Exactly what I was looking for!! Great taste and an easy recipe to follow. And as a hint to others, Hershey's makes a sugar free chocolate chunk made especially for baking. You can find it stores like Walmart in their candy isle not the baking isle. Also there is a grain sweetened chocolate chip out there called Sunrise. It's usually found in your organic health food stores. But it does melt much easier in higher heats. Also if you spray the cookies with butter flavored pan spray a couple of mins before cookies are done baking it will help turn the cookie brown.  -  27 Jan 2006  (Review from Allrecipes USA and Canada)


    These were EXCELLENT. Make sure you flatten and shape these a little yourself because the 'spread factor' is minimal. They don't really brown much, either, (when my husband came home and saw them on the cookie sheet he didn't think I had baked them yet), so don't look for browning as a sign of doneness. I took another reviewer's suggestion and popped a couple in the microwave for a few seconds before giving them to my husband, who's diabetic. He LOVED 'em, and so did I! You would never know they were virtually sugar free. My yield was only about 13 cookies, but I'm sure I must have made them a lot bigger than I was supposed to. lol  -  26 Feb 2002  (Review from Allrecipes USA and Canada)