Chocolate Chip Oatmeal Cookies Made with SPLENDA
Did you know that the average American consumes more than 22 teaspoons of added sugar per day? Shockingly, that is more than triple the recommended amount for women and more than double the amount for men! I know in our home, I try my hardest to limit the amount of sugar I feed my family. With the holiday season in full swing, that can be really tough!
Since the nature of the holiday season is just so sweet, I was more than happy to substitute both the white, and brown sugar in my Ooey Gooey Chocolate Chip Oatmeal Cookies with SPLENDA® No Calorie Sweetener. I received plenty of SPLENDA® products in to sample so I was excited to see if my family could tell the difference when I replaced the traditional sugar with this great tasting product.
Did my #SweetSwaps work?
Honestly, I prepared my Ooey Gooey Chocolate Chip Oatmeal Cookies recipe as I normally would with the exception of the white and brown sugars. Since the conversion between conventional sugar, and SPLENDA® is a bit different, I used the Sugar-to-SPLENDA® Sweeteners Conversion Chart. I was pleasantly surprised that my cookie texture did not change and boy did they bake up nicely!
Want to make these Ooey Gooey Chocolate Chip Oatmeal Cookies made with two SPLENDA® No Calorie Sweetener products?
Here is what you will need:
- 3 cups of Oats
- 1 teaspoon of Baking Soda
- Pinch of Salt
- 2 Eggs
- 2 sticks Unsalted Butter
- 2 tablespoons Vanilla Extract
- 2 cups Flour
- 1/4 cup SPLENDA® Sugar Blend
- 1/2 cup SPLENDA® Brown Sugar Blend
- 1 cup chocolate morsels
Directions:
Pre-heat your oven to 350 degrees
In a bowl, combine the butter, sugars, extract, and eggs until creamy
In a larger bowl combine remaining dry ingredients
Add the creamy sugar, and butter mixture to the dry blend, and mix well.
On parchment lined baking sheets, form tablespoon balls of cookie dough and place them 2 inches apart.
Bake cookie for 13-15 minutes or until edges are golden brown
Place on a cooling rack, and repeat. This recipe yields 36 cookies.I am so happy that I made the delicious choice to reduce the amount of added sugar and calories in my cookie recipe by using SPLENDA® No Calorie Sweetener products. Our cookies turned out amazing, and no one could tell the difference. I secretly smiled to myself because I feel a lot better knowing that my kids will not be consuming as much added sugar with their nightly treat. Hopefully even Santa appreciates our cookies!
Want to learn more about SPLENDA® No Calorie Sweetener? You can view all their products by visiting their official site. There you can also find recipes that use SPLENDA®. Have your own recipe that you have created using SPLENDA® products? Why no submit it to the SPLENDA® 365 Sweet Swaps? YOUR recipe could be featured right on their site!!
Ooey and Gooey are the magic words. Those sound beyond amazing.
Oh my those look so delicious! And even better, with splenda! I could definitely splurge on these.
You seriously can not go wrong with chocolate and oatmeal cookies! These look divine!
Those look like Heaven in cookie form! So yummy! I love that the sugar has been cut as well.
Those cookies look extremely tasty! Using Splenda is such a great alternative. Going to have to try these!
Thanks for sharing this great recipe! These cookies look amazing, and the Splenda really cuts down on the calories!
These look delicious! I’d like to make these for a cookie exchange party that we are having.
Oh those look great! I did not realize Splenda made so many products.
That is a pan of ooey goeey deliciousness if I ever saw one. Thanks for sharing this great recipe. Yum!
Those look so yummy!!!! I love that they are made with splenda!
These look great! Who knew you could cook so much with Splenda!?
I love me a classic choc chip cookie, yum! I bet this recipe is a great one, looks delicious!
You had me at ooey! :)
We recently started using Splenda and were pleasantly surprised it didn’t have an after taste at all!
Mmmm, these look yummy! We don’t usually use Splenda but it may be worth a try tfor these!
Those cookies look so amazing! I am excited to hear that the conversions didn’t change the texture when you baked them.
These look tasty! I need to try Splenda next time I bake!
These look so good. I love Oatmeal cookies. I am excited to try this great recipe.
I love how big and puffy they are. I’ve been really happy with how Splenda tastes in recipes.
These cookies look so good! I would love to try this; I have not yet tried a recipe swap with Splenda from sugar.
I’ve been seeing more and more from Splenda lately. We do a lot of cottage sales baking from our house, having a lower calorie option might e a good thing to consider adding to our menu,
I never thought to use Splenda, hmmmm maybe that will be a good switch for us in our baking. Will look into buying some next shopping trip! This recipe looks scrumptious!
Oh wow, they look so moist and you used Splenda. Incredible! I love the low-sugar option.
I tried making these, and I’m not sure which factor did it. Maybe it was because I used quick oats instead of whole oats, maybe because I added in cocoa, maybe its because I had to sub a tablespoon of chia because I only had one egg (oops) but my original dough was far too dry to work with, so I ended up adding in chocolate almond milk until it was workable (about 1 cup). They didnt really end up flattening out like cookies when I baked it so I ended up with a happy and tasty accident I am going to rename “Dirt Balls” :P
Sounds like a good creation! At least it turned out ok! Quick oats are better for no bake stuff and could have been the culprit!
Can I use monk fruit sugar instead of Splenda?
Hi Lisa, You can! I would use a little less though!
Hello, thank you for sharing this recipe! At first, I thought 2 tbs of vanilla!? While I thought it was too much, they tasted really good. My family enjoyed them a lot. did add salt flakes on the top of them, which made them pretty good.