Sharon’s Sugar Free Chocolate Cookie Recipe
I used to have a listener who became a dear friend, named Sharon. Sharon called me on the request line nearly every day for 25 years. Sharon was an older woman with diabetes.
Sharon would tell me beautiful stories about her childhood, and how her mother would bake cookies, make her dresses, and take her to the local Woolworth’s to go shopping.
Sharon often talked about her daddy, and all the places he would take her, including Mystic, Connecticut.
Her mother passed in 1966, when Sharon was 21, and her father passed sometime in the mid 1980’s. Unfortunately, my dear friend Sharon left planet Earth in November of 2021. I really miss her, and all of her stories and old fashioned expressions.
She was the sweetest, funniest, and most honest person I ever met. She loved sweets, especially chocolate. I would often buy her sugar free cookies and candy and bring it to her home.
One day she asked me if I knew how to bake sugar free cakes and cookies. I told her that I would research sugar free baking and when I gathered all my research, I’d start baking for her.
One of the first things I made for her was sugar free chocolate cookies. I have to say, they were pretty good for sugar free.
I’m going to share that recipe with you in case you, or someone in your life is a diabetic, or just wants to eat a few sugar free treats.
Sharon’s Sugar Free Chocolate Cookies.
1 cup all-purpose flour
3 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter (softened)
1/4 cup Splenda Brown Sugar Blend (firmly packed)
1/3 cup Splenda granular
1 egg (room temperature)
1 tsp vanilla extract
9 oz dark chocolate *Hershey’s makes Zero Sugar chocolate
- Place chocolate in small microwave-safe bowl. Microwave at (50% power) for 1 minute. Stir. Microwave 20 to 30 seconds more or until chocolate is melted. Make sure to keep an eye on it so it doesn’t seize up. Stir until smooth and let cool.
- Mix flour, cocoa powder, baking soda and salt.
- Beat butter in large bowl until creamy, using electric mixer at medium speed.
- Add sugars and continue beating for 2 to 3 minutes or until mixture is light and fluffy. Add egg and vanilla and beat well. Stir in cooled chocolate.
- Gradually add flour mixture 1/4 cup at a time, on low speed until the ingredients are incorporated.
- Cover and refrigerate until firm, about 4 hours or overnight. This will prevent the cookies from spreading during baking.
- Preheat oven to 350°F
- Line baking sheet with parchment paper and using a tablespoon, drop each spoonful of cookie dough onto the baking sheet.
- Bake 11 to 12 minutes.
