Tag Archives: Splenda

Fudgy Chocolate Oatmeal No Bake Cookies (sugar free)

I first had these yummy cookies when I was just a youngster.  They’ve always been my favorite cookie.

One night I came home late and wanted Chocolate Oatmeal Cookies.  My Aunt Mary used to make the best!  She always had the ingredients on hand.  We’d watch as she brought everything to a boil and boiled for just 1 minute and the cookie recipe worked every time.

I’ve never been able to boil for just one minute and get the cookies to harden up.

A friend shared that she uses the water test method…when the syrup becomes a “soft ball” and doesn’t fall apart when dropped into a cool cup of water, then it’s ready.  This takes anywhere from 3 – 5 minutes usually in my experience.

Using Splenda totally changes this recipe.  It’s not just the best since Splenda and chocolate are somewhat bitter with each other, but you can try changing it up and using your own sweetener blend.  They must have been pretty good, tho since my girls finished them up!

Fudgy Chocolate Oatmeal No Bake Cookies

1 cup granulated sweetener (try Truvia or Swerve)
2 tablespoons cocoa
1/2  stick butter (4 Tablespoons)
1/4 cup milk (try using Almond Milk or Coconut Milk for fewer carbs)
1 tsp. vanilla
1 1/4 cups quick-cooking oatmeal (gluten free oatmeal) *
1/4 cup Jif Natural peanut butter

Combine granular sweetener,  cocoa, butter and milk in a saucepan.  On medium heat, bring to a boil for around 2-4 minutes, or until syrup seems to thicken up.  (I can’t remember if I tried the “soft ball stage” test on this recipe.  I think I just cooked the mixture until it started coating the spoon.  It was right around 3-4 minutes of boiling time. )

Remove from heat. Stir in peanut butter (optional), vanilla and oatmeal.  Drop by spoonful onto a wax paper lined sheet pan.  Let cool for at least 30 minutes.

* Can use a mix of old fashioned oatmeal and coconut chips instead.

no bake cookeis sf

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Mini Chocolate Chip Cheesecake Pie (Low Carb)

I tweaked this recipe from The 30-Day Low Carb Diet Solution book by the Drs. Eades.

I found the cheesecake to be very creamy and quite good; the crust was the best ever.

The recipe calls for individual cupcake cheesecakes, but I baked it in a pie dish as my spring-form pan wasn’t handy at the time.  The original recipe is at the bottom of the page.  Forgive the cruddy photo.


Mini Chocolate Chip Cheesecake

1 cup very finely chopped pecans
3 packets Splenda (I now use Stevia)
2 T butter, melted
1 tsp. cinnamon

2 large eggs, beaten
16 oz cream cheese, softened
3/4 cup Splenda (granular) or other sweetener blend
1 tsp vanilla extract
3 T semi-sweet mini choc chips (Enjoy Life brand is soy free)
or chopped up SF chocolate bar

Place the finely ground pecans, 2 packets of sweetener, the butter and
cinnamon in a food processor and combine thoroughly. Press the crust mixture in a spring-form pan or a pie dish. Bake for 10 minutes and then cool.

Place the eggs, granular sweetener, cream cheese and vanilla into a mixer and blend until smooth.  Fold in the chocolate chips.  Pour the cheesecake mixture into the crust and bake for 35-50 minutes at 350º or until it looks like it is set or kinda firm in the middle.

Cool in the oven for a few hours. Refrigerate overnight.


Mini Chocolate Chip Cheesecakes

8 T finely chopped pecans
2 packets Splenda
1 T butter, melted
1 large egg, beaten
8 oz cream cheese, softened
1/4 cup Splenda (granular)
1/4 tsp vanilla
2 T semi-sweet mini choc chips

Place the nuts, 2 pks of Splenda and the butter in
a small bowl and combine thoroughly. Line the
wells of a muffin tin with paper cupcake liners
and distribute the nut mixture evenly, about 2 tsp
per well.

Place the egg, granular Splenda, cream cheese
and vanilla into a mixing bowl and blend until
smooth. Fold in the chocolate chips. Divide the
mixture evenly among the 12 cups. Bake for 15
minutes at 350º . Cool and refrigerate for at least
one hour.




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