You may also like
Categories:
flour baking soda salt light margarine brown sugar Splenda sugar vanilla eggs chocolate chips pecans
Viewed: 14 - Published at: 5 years agoIngredients
- 2 14 cups gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup light margarine
- 12 cup Splenda brown sugar blend
- 14 cup Splenda Sugar Blend for Baking
- 2 teaspoons vanilla
- 2 large eggs
- 2 cups chocolate chips
- 2 cups pecans (optional)
Method
- Preheat oven to 375.
- Combine dry ingredients, then add wet ingredients.
- I tend to add my pecans in with the dry ingredients so that they get chopped up while the mixer is running.
- Drop by spoonfuls onto a greased cookie sheet.
- Bake for 12-15 minutes.
- They will not be as brown as regular cookies, but they are still good and chewy!
