Salt Free Chocolate Chip Cookies Printer Version
Lacto Ovo — 1 Carb Choices
This is the recipe that was inadvertently dropped from The No Salt, Lowest Sodium Baking Book. For that we apologize. Try the cookie now and maybe you'll forgive us.
Click Here For: Chocolate Chip Cookie With Peanut Butter base
May Halve Recipe
In another bowl, beat together the softened unsalted butter, sour cream, sugars or Splenda***, molasses, vanilla extract and nonfat milk in large mixer bowl until creamy. Add eggs one at a time. Beat well after each until creamy.
Gradually beat in flour mixture.
Stir in the morsels and unsalted walnuts if you're going to use them.
Preheat your oven to 375°F about ten minutes before preparing first batch on cookie sheets.
Drop by rounded teaspoon onto ungreased baking sheets or on baking sheets covered with parchment or cooking paper.
Bake at 375°F for 9 to 12 minutes or until golden brown. Don't over bake. Cool on baking sheets for 1 to 2 minutes. Move to rack to cool. Each subsequent batch may take a minute or more to cook unless oven is left to completey reheat for about five minutes.
Live in Denver at 5,000+ feet? Increase the flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes.
*I use Ener-G Baking Powder since it can be mixed in with the wet batter and it does work a bit better with cookies than the baking soda. Also, you may reduce the amount to 2-teaspoons instead of the 1-tablespoon. KeyPoints For Making Great Salt-Free Cookies
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