Sugar Free Chocolate Pixies

Hot out of the oven (on a greased sheet).

Cakier texture than usual.

I decided to experiment with a classic to make a yummy sugar-free cookie for Pop for Christmas.
Mom’s chocolate pixies are a favorite and are so dark and chocolatey that I thought the unsweetened chocolate would be a perfect mask for the Splenda aftertaste.
They came out great. When they were first out of the oven they were a little cakier than the full-sugar version, but that’s probably a result of the use of Splenda and the extra baking powder and nonfat baker’s dry milk that I used to compensate for the lack of rise with Splenda.
The granualted Splenda box suggests that when baking with Splenda instead of sugar that you add 1/2 tsp of baking soda and 1/2 cup of nonfat dry milk powder for every cup of Splenda. You also need to bake it for a shorter time. I cut the baking time down by 5 minutes per tray.
An additional problem from baking with Splenda is that the cookies do not stay fresh for long. They should be eaten within 24 hours. The cookies became too moist after a day when stored in tupperware. These cookies are better for same day baking, but they tasted great according to Pop, and I liked them too. Not too diety at all. The rich chocolate makes a big difference.


½ cup flour
2 tsp baking powder
½ tsp salt
¼ cup butter
4 oz. unsweetened chocolate squares 
4 eggs
2 cups granulated Splenda

1 cup of nonfat dry milk powder
1 tsp of baking soda

½ cup walnuts, chopped [I left this out]
Preheat oven to 300˚
Sift flour, baking powder and salt. Melt butter, chocolate squares over low heat. Remove from heat and let cool. Blend in sugar and eggs (one at a time), beat for 1 minute. Add dry ingredients. Mix well. Chill for 30 minutes. Shape into balls, about 1tbsp each. Roll in confectioner’s sugar and place on greased baking sheet.
Bake for 13-15 minutes. Makes 36 cookies.

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