This post is in honor of those of us trying Stevia and having their recipes flop. The recipe below for Chocolate Chip Cookies looked like it has about the right proportions and I will likely try it over the Christmas break and report back. I will sub in rice flour for the whole wheat flour.

I was happy to have my knock-off Pomegranite Market's Cucumber Salad turn out great with Stevia. For that one I mixed ¼ c. Veganaise (no hormones in it, tastes the same...could use mayo), ¼ t. dill seasoning, 1/8 t. organic apple cider vinegar (this is strong but it's better for your digestion than processed vinegars and flavor is great w/ the other ingredients) and 1/8 t. Stevia (it was one little packet) and of course the sliced cucumber (one). Cucumber is not one of my favorite vegetables, but since it is so nutritious, I wanted to like it. The dressing of this recipe really compliments the flavor ot the cucumber and gives it the right balance for me. I hope you try it!

Chocolate Chip Cookies

1/2 cup margarine

1/2 cup almond butter

1/3 cup mashed banana

1 large egg

1/2 teaspoon powdered stevia extract

1 teaspoon vanilla extract

1 cup Whole wheat flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup chocolate chips

1. Preheat over to 375 degrees Fahrenheit.

2. Cream margarine until soft. Slowly add in almond butter.

3. Mix in mashed banana.

4. Mix in egg.

5. Mix in stevia and vanilla

6. In a different bowl, sift flour, baking soda and salt together.

7. Mix flour mixture into the liquid ingredients.

8. Add chocolate chips and stir.

9. If the batter is not quite stiff, add a few more tablespoons of flour.

10. Chill the dough to make it easier to handle

11. Drop tablespoon sized lumps of batter onto a greased cookie sheet. Flatten slightly with a fork.

12. Bake for 13 to 15 minutes.