Anyone have a good recipe for sugar free wheat chocolate chip cookies?

Question by thatoneskaterchick: Anyone have a good recipe for sugar free wheat chocolate chip cookies?
i looked all over google and couldn’t find a recipe for sugar free wheat chocolate chip cookies. The person with the best recipe get’s best answer. My whole family is on some new years resolution to eat healthier so sugar free and wheat please.

Best answer:

Answer by pmspotter
Basically you can make what you want using any recipe, just use wheat flour (better to mix it 50/50 with unbleached flour) and if you don’t want sugar use the large splenda container (for baking).
Made from sugar and is not bad for you as other sugar replacements. And as an added bonus Tastes GREAT.
You want healthy do what I do and add wheat germ to cookies, cakes, waffles and pancakes.

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  1. Clark K says:

    I don’t have any recipes for Sugar Free/Wheat Free Chocolate Chip Cookies but you can substitute wheat/white flour with white or whole spelt flour and sugar with xylitol or agave syrup. You can purchase sugar free and or wheat free cookies at: or at your local health food store.

    Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest. This means that some people who are allergic to wheat may be able to tolerate spelt. Spelt has gluten, just like wheat but it’s tolerated by many people with gluten allergies.

    Agave nectar (or agave syrup, as it’s sometimes called) is a plant-based sweetener derived from the agave cactus, native to Mexico. Used for centuries to make tequila, agave juice produces a light golden syrup with sweetness 1-1/2 times that of sugar, so you can use less in cooking. The light variety (there are also amber and dark grades) has a mild taste that won’t alter the existing balance of flavors in your recipe as honey or maple syrup might do. It also won’t crystallize with age and it’s got only 20 calories per teaspoon!

    As with maple syrup, agave juice is extracted from the plant by tapping into it, pouring it off, then putting it through a filtering and heating process. The slight heat allows excess water to evaporate and activate enzymes that convert the existing carbohydrates into fructose, resulting in a sweet taste. Finally, agave is considered to be a low-glycemic sweetener, which means it doesn’t spike blood sugar levels the way refined cane sugar does.

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