reduced sugar chocolate chip cookies, but so much sweeter by purple sweet potato!

Mar 11

reduce_sugar_choco_chip_cookies It’s no secret that I’ve been battling pre-diabetes since having gestational diabetes with my son five years ago.  I’ve made attempts at lowering the sugar in some of the recipes featured on my blog.  However, the reality is that some recipes require the full amount of sugar because of the composition in the end product, i.e. those temperamental macarons!

In any case, I’ve been “slipping” in what I thought was a lower sugar diet.  I’ve been given a “gentle” reminder by my doctor and this time the message is loud and clear.

So what to do?  I assure you my readers that this blog will not cease, but you will see more lower sugar options this year.  For myself, it means one or two bites of a macaron vs. one or two whole macarons.  It also means exercise.  For the last few weeks, I’ve walked and slowly jogged almost every day.  There is a 5K fundraiser event for my daughter’s school district that I am hoping I will finish in 40 minutes or right now it feels more like 45 minutes!  Wish me luck with the 40 minutes!

When my daughter wanted to make cookies–this was a good opportunity to feature another purple sweet potato post, and lower sugar cookies for Mommy to eat!  If you remember, my daughter wanted “in” on my blog and so I decide to have a “mini series” featuring recipes by her.  She gave herself an alias name “purple sweet potato” and our first post together was called, happy thanksgiving 2012-velvet pumpkin cinnamon bread.

Like her last post, it’s in an interview format.  This time the conversation with her went something like this . . .

ailovebaking: Hi honey what did you bake recently?

purple sweet potato: Chocolate chip cookies

ailovebaking: What is so special about these cookies?

purple sweet potato: They are made with Splenda sugar blend

ailovebaking: What is Splenda sugar blend?

purple sweet potato: Umm it is brown sugar with Splenda

ailovebaking: Why did you bake with this and not regular sugar?

purple sweet potato: So you can eat it too and the recipe is on the back of the package (hee hee)

ailovebaking: Did you like the taste of this cookie?

purple sweet potato: Yes, it was really crunchy on the outside and soft on the inside

ailovebaking: Do you think these cookies tasted less sweet?

purple sweet potato: No not really

ailovebaking: Anything else you want to say about this recipe?

purple sweet potato: I made half the recipe

ailovebaking: I’m so proud of you, this is the first time you did everything from measuring out the ingredients and calculating half the recipe!

purple sweet potato: Thank you, I think I did a good job considering it was my first time.

Yep, this girl is not modest!

The best part of having her bake is that I was able to take some pics of her!


Like her last post, she “food styled” and took her own photos!  However, I forgot to remove the flash and the camera was a bit heavy for her.  Nonetheless, this picture below is my absolute favorite!


I do have to mention one disclaimer that although this is made with Splenda Brown Sugar Blend, my daughter did want to make these more festive.  She along with her partner in crime (my son) placed egg-shaped M&M’s on each cookie.  If you want to truly make these reduced sugar omit the M&Ms.

Reduced Sugar Chocolate Chip Cookies

Serves 15
Prep time 15 minutes
Cook time 11 minutes
Total time 26 minutes
Dietary Diabetic
Meal type Dessert
Reduced sugar chocolate chip cookies made with Splenda sugar blend.


  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup melted unsalted butter
  • 1/2 cup Splenda Brown Sugar Blend
  • 1 egg
  • 1/2 tablespoon vanilla extract
  • 1 cup mini semi-sweet chocolate chips


  • egg-shaped M&Ms


Step 1 Preheat oven to 375 degrees and line large cookie sheet with parchment paper.
Step 2 In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Step 3 In a large bowl, mix butter and Splenda until well blended. Stir in egg and add vanilla extract.
Step 4 Stir in the flour mixture and then fold in the chocolate chips.
Step 5 Using a cookie scoop, drop onto prepared cookie sheet and space each cookie two inches apart.
Step 6 Bake for about 11-13 minutes. Let cookies cool on a wire rack.


This recipe comes from the back of the Splenda Brown Sugar Blend package.

To make these festive for Easter, my daughter added some egg-shaped M&Ms.  Omit M&Ms to truly make these reduced sugar.

Here’s one last look at Purple Sweet Potato’s beautiful cookies!

reduce_sugar_choco_chip_cookies_2 Last but not least, what’s purple sweet potato’s rating on this recipe?


I have to agree and 5 HEARTS to the sweetie that made these–love you my Purple Sweet Potato!

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Comments: 6

  1. Jackie Sigrand March 12, 2013 at 2:17 am Reply

    Aww Angela! Purple Sweet Potato did a MARVELOUS job! They look beautiful. 🙂

    • ai love baking March 17, 2013 at 5:29 am Reply

      Thanks Jackie! It was actually quite good, I’ll have her make some for you sometime : )

  2. Giovanna Rodríguez March 15, 2013 at 9:17 am Reply

    Hi Angela! These are gorgeous. I can see Purple Sweet Potato takes after her mama 🙂
    Great job! And good luck with those 40 minutes 😉

    • ai love baking March 17, 2013 at 5:28 am Reply

      Thanks my friend! It was nice to sit back and have someone else bake for a change : )

  3. siobhan July 26, 2013 at 4:14 pm Reply

    Hi, I also have a baking blog, would love if you checked it out! Thanks 🙂

    • ai love baking August 2, 2013 at 9:21 pm Reply

      Hello Siobhan and fellow baking blogger! Glad you stopped by and left me your website link! Your Brown Bread recipe caught my eye. This was one of my favorite things when we went to Ireland last year : )

ai would love to hear from you!