Ingredients

The following ingredients have 4 Servings
  • 2 ¼ cups Flour (- see post for alternatives)
  • ½ cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/8 tsp Salt (- can omit if using salted butter)
  • 17 tbsp Butter (- room temperature, that is 1 cup plus one tablespoon of butter.)
  • 1 cup Surkin Gold (-see post for alternatives)
  • 1 cup Splenda (-see post for alternatives)
  • 2 tsp Vanilla Extract
  • 2 Eggs (-at room temperature)
  • German Chocolate Frosting

Instruction

  • Preheat your oven to 375 and prep two cookie or baking sheets with parchment paper or use baking mats for nonstick.
  • In a medium mixing bowl, use a whisk or a fork to mix together the flour, baking soda, salt and unsweetened cocoa powder until just blended. Set this bowl aside.
  • Next, in a large mixing bowl, cream together the butter with the brown sugar alternative and the white sugar alternative. Then mix in the eggs and vanilla extract until just combined. Add the dry ingredients from the first bowl to the mixing bowl. Mix this slowly until just blended, avoiding over mixing. If you will not be adding the frosting to these cookies, you can fold in the sugar free chocolate chips, coconut, and pecans.
  • Using a small cookie scoop, scoop 12 cookies per baking rack leaving space between as these cookies will spread while baking. Bake for 10-12 minutes then allow the cookies to cool on the baking sheets for five minutes before transferring to a cooling rack. Allow the cookies to fully cool before topping with the German Chocolate Frosting.