Makes 22 cookiesCalories 80 Prep Time 15 minutesTotal Time 35 minutesMade with Splenda® Monk Fruit Sweetener
Ingredients
1 stick unsalted butter, softened
⅔ cup Splenda® Monk Fruit Sweetener
1 large egg
⅛ teaspoon almond extract
natural pink food coloring
¾ cup all-purpose flour + 3 tablespoons, divided
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips
½ cup drained & finely chopped maraschino cherries
Nutrition Info Per Serving
Serving Size: 1 cookie
Calories
80
Total Fat
6g
Saturated Fat
3.5g
Cholesterol
20mg
Sodium
60mg
Total Carbs
14g
Dietary Fiber
2g
Sugars
1g
Added Sugars
1g
Protein
1g
Instructions
Preheat oven to 350º F.
In a mixing bowl beat butter and Splenda Monk Fruit Sweetener together until fluffy, about 1 minute. Add in egg, almond extract, and a bit of food coloring and beat again.
Sprinkle in ¾ cup flour, salt, and baking soda and beat until incorporated. Fold in chocolate chips. Blot cherries with a paper towel to dry them a bit, and fold them in as well.
Separate half of the batter into another small bowl. In one half of the batter, add 3 tablespoons unsweetened cocoa powder, stirring or beating until cocoa is fully mixed in. In the other half of the batter, add 3 more tablespoons all-purpose flour and beat until it’s fully mixed in.
Using a small cookie scoop, scoop up some of the cherry batter, and then some of the chocolate batter. Drop dough balls onto a silicone-lined or parchment paper-lined baking sheet.
Bake for 8-10 minutes. Let cool completely. Enjoy!
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