Today I attempted making my regular blondies with half the fat and sugar. I announced to my husband that half the sugar was replaced with splenda, all the brown sugar was replaced with silan, half the oil(which used to be margarine, but I stopped using that a year ago) was replaced with apple sauce, half the white flour was replaced with whole wheat flour. I then agreed with him that if they came out edible it would be miraculous. Then we tasted them and couldn't believe how good they were. Now I am going to be honest and say that they tasted a little more like chocolate chip cake than chocolate chip blondies however they were so good. 2 of my 3 kids tried them and loved them. I rarely make this cookie recipe into cookies mostly out of laziness however I think they might make soft cookies. I'll give it a try next time.
So here is my healthier version of Nestle Toll House Cookies:
1/4 C. plus 1/8 C. Splenda
1/4 C. plus 1/8 C. Sugar
3/4 C. Silan (Date Syrup)
1/4 C. plus 1/8 C. Apple Sauce
1/4 C. plus 1/8 C. Canola Oil
1 tsp. vanilla
2 eggs
1 1/4 C. White Flour
1 C. Wheat Flour
1 tsp. Salt
1 tsp. Baking Soda
1 bag Chocolate Chips
Mix Splenda, sugar, silan, apple sauce, canola oil and vanilla. Add eggs one at a time. Add flours, salt and baking soda. Mix well. Add chocolate chips. Bake in 9x13 pan at 350 for 20-30 minutes(if it wiggles when you shake the pan you need to cook it more). If making cookies bake 8 minutes.
I would also like to add that this is my first time using silan and I was very pleasantly surprised. I am curious to hear how you use silan and at what equivalent. After today's experiment you can expect to see it showing up more in my recipes.
