Tropical Delight Sugar-Free Chocolate Chip Coconut Cookies
These delightful sugar-free cookies combine the classic chocolate chip with the tropical twist of coconut, providing a chewy texture and rich flavor that's perfect for anyone looking to reduce their sugar intake. The addition of whole wheat flour enhances the fiber content, making these cookies a slightly healthier treat. Ideal for diabetics like my husband, these cookies are a great option when you're hit with a sweet craving but want to avoid a sugar spike.
36
Servings
N/A
Calories
9
Ingredients
Ingredients
whole wheat flour
1 1/4 cups
baking soda
1 teaspoon
Splenda sugar substitute
2 cups
large eggs
2
flaked coconut
1 cup
semi-sweet chocolate chips
1 1/2 cups
margarine
1 cup (softened)
walnuts
1 cup (chopped)
vanilla extract
1 teaspoon
Instructions
1
Preheat your oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.
2
In a large mixing bowl, cream together the margarine, Splenda, and eggs until the mixture is light and fluffy. Stir in the vanilla extract.
3
In a separate bowl, combine the whole wheat flour and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4
Fold in the flaked coconut, semi-sweet chocolate chips, and chopped walnuts until they are evenly distributed throughout the dough.
5
Using a spoon, drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6
Bake in the preheated oven for approximately 11 minutes, or until the cookies are golden brown on the edges.
7
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Tropical Delight Sugar-Free Chocolate Chip Coconut Cookies?
These are a diabetic-friendly cookie option that combines whole wheat flour, coconut, walnuts, and chocolate chips using a sugar substitute.
How many cookies does this recipe make?
This recipe yields approximately 36 cookies.
What is the baking temperature for these cookies?
The oven should be preheated to 375°F (190°C).
How long do these cookies need to bake?
They should bake for approximately 11 minutes, or until the edges are golden brown.
What type of flour is used in this recipe?
The recipe calls for 1 1/4 cups of whole wheat flour to enhance fiber content.
What sweetener is used instead of sugar?
The recipe uses 2 cups of Splenda sugar substitute.
Are these cookies suitable for diabetics?
Yes, they are designed to be diabetic-friendly by avoiding a high sugar spike through the use of sugar substitutes and whole wheat flour.
What kind of fat is used in the dough?
The recipe uses 1 cup of softened margarine.
Do these cookies contain nuts?
Yes, they contain 1 cup of chopped walnuts.
How much coconut is required?
The recipe requires 1 cup of flaked coconut.
What kind of chocolate chips should I use?
You should use 1 1/2 cups of semi-sweet chocolate chips.
Do I need to grease the baking sheet?
Yes, you should lightly grease the baking sheet or line it with parchment paper.
How should the dough be placed on the cookie sheet?
Drop tablespoon-sized amounts of dough onto the sheet, spacing them about 2 inches apart.
How many eggs are in this recipe?
This recipe uses 2 large eggs.
When should I add the vanilla extract?
Stir in the 1 teaspoon of vanilla extract after creaming the margarine, Splenda, and eggs.
How do I mix the dry ingredients?
In a separate bowl, combine the whole wheat flour and 1 teaspoon of baking soda before adding them to the wet mixture.
Can I use butter instead of margarine?
While the recipe specifies margarine, butter can usually be substituted at a 1:1 ratio, though it may change the texture slightly.
What is the texture of these cookies?
These cookies have a chewy texture thanks to the coconut and the specific mixing method.
Is there any salt in this recipe?
No additional salt is added to the recipe, though the margarine may contain some.
Should I cool the cookies immediately on a rack?
No, allow them to cool on the baking sheet for a few minutes first before transferring them to a wire rack.
Can I omit the walnuts?
Yes, if you have a nut allergy or preference, you can leave out the walnuts.
Are these cookies low-carb?
While lower in sugar, they do contain whole wheat flour which provides carbohydrates.
How do I know when the cookies are done?
Look for the edges to turn a golden brown color.
Can I use unsweetened coconut?
Yes, unsweetened flaked coconut is recommended to keep the sugar content low.
What makes these cookies 'Tropical'?
The inclusion of flaked coconut gives the cookies their tropical flavor profile.
Can I use a different sugar substitute?
The recipe is tested with Splenda; other substitutes may work if they are designed for a 1:1 baking ratio.
How many ingredients are in this recipe?
There are 9 ingredients: flour, baking soda, Splenda, eggs, coconut, chocolate chips, margarine, walnuts, and vanilla.
Is the flour added all at once?
No, you should gradually add the dry ingredients to the wet ingredients to ensure even mixing.
What is the preparation for the walnuts?
The walnuts should be chopped before being folded into the dough.
Can I freeze these cookies?
Yes, once cooled completely, these cookies can be stored in an airtight container or frozen for later use.