This is a Sponsored post written by me on behalf of Truvia® Natural Sweetener for SocialSpark. All opinions are 100% mine.
You guys know how much I love sugar. And, how much I love cookies. So, the Holiday season is pretty much my FAVORITE time of year. I start dreaming about all the cookies I’m going to make months in advance.
Last year, right after we moved into our new house, one of our new neighbors brought us cookies. Can I tell you how happy that made me? I mean, it was like Christmas came early or something. Let’s just say, at our old house? I was lucky if the neighbors would say hello to us, let alone bring me cookies.
Anyway, my new BFFs brought me some of the best little chocolate mint cookies I’d ever had. They were incredibly moist and SO delicious. I inhaled them like I’d never seen a cookie before and then promptly asked for the recipe. Thank goodness our new awesome neighbor is also a generous one – she shared it with me!
The secret of these cookies is that they contain oil instead of butter. It creates the most moist cookie ever! Who knew? Certainly not me!
Now, those of you who know me know that I’m always looking for ways to lower the sugar in lots of recipes, especially ones around the holidays. My dad isn’t supposed to have sugar, so I always make him special treats that he can eat. I usually end up making him truffles or something like that, because I’m sort of scared of baking with sugar alternatives. But, thanks to these cookies, I’m not afraid anymore!
These cookies are made with Truvia® Baking Blend instead of sugar. Truvia® Baking Blend is a mixture of Truvia® natural sweetener and sugar, making ideal for cutting down on the sugar in holiday baking. Truvia® Baking Blend has 75% fewer calories and twice the sweetness of regular sugar. It’s designed for easy at-home baking and bakes up with sugar-like taste and moistness in baking recipes. And it really does!
These cookies were moist, delicious, minty, and amazing – and they have less sugar than if I’d made them as the recipe called for them. Meaning that, while they are not totally sugar-free, my dad can still enjoy a few of them and not feel like his bloodsugar is going to skyrocket.
Using Truvia® Baking Blend in this recipe was easy. You use less that you would regular sugar, so the 1.5 pound bag goes a long way. I love the easy pour spout – there is nothing I hate more than sugar all over my counter!
And really. That pile of dough and chips. How much do you want to bury your face in it?
After you roll your cookies in to balls, you roll them in more Truvia® Baking Blend and place on the cookie sheets. The only difference in baking was that the cookies don’t spread like they would with regular sugar (and the fact that the recipe uses oil in the place of butter causes that too). I simply pressed my cookies down a smidge before baking. Easy peasy!
This made a lot of cookies. And they were too good! I had to freeze some for Christmas, or they would have all ended up in my tummy. (Like most of the baked goods do this season!)
Now I have something exciting for you!
Truvia® Baking Blend is hosting a contest for one of my readers! One lucky Crazy for Crust reader will win a $25 giftcard to the grocery store of their choosing. Pretty cool, huh? If there is one place I go broke at the holidays, it’s at the grocery store buying all my holiday baking ingredients!
Here is how to enter:
Leave a comment stating what Holiday dessert/cookie recipe you’re most excited to try re-creating with Truvia® Baking Blend. That’s it – just leave that in the comments and you’re entered to win.
IZEA Media (the sponsor of this post) will be picking a winner on December 17th. Click here for all the contest rules.
Peppermint Chocolate Chip Cookies
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup Truvia® Baking Blend
- 3/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup Andes Peppermint Crunch chips
- 1/2 cup mini chocolate chips
- Additional Truvia® Baking Blend for rolling
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper (if desired).
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Stir Truvia® Baking Blend and oil in a large bowl. Stir in eggs and vanilla. Add dry ingredients and stir until combined. Stir in Andes chips and mini chocolate chips.
- Place an additional 1/2 cup Truvia® Baking Blend in a small bowl. Scoop tablespoon sized drops of cookie dough and roll into balls (dough will be oily). Roll in Truvia® Baking Blend and place on cookie sheet. Dough does not spread much, so you can place a lot on the cookie sheet.
- Bake for 8-10 minutes and cool completely on wire racks.
Nutritional information not guaranteed to be accurate
Want more ideas for how to use Truvia® Baking Blend? Visit the Truvia® website for more tips and information on Truvia® Baking Blend. And then get baking!
Thanks for reading!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: November 28, 2012