Here's a recipe for naturally-sweetened chocolate chip cookies (except the chocolate chips :). The resulting texture is a little different than the Toll House recipe, but the key is to not overbake them and to eat them either fresh or frozen. They are sure a hit in this house and don't last long at all!
Chocolate Chip Cookies
(double recipe)
1 1/2 c. (3 sticks) butter
1/2 c. coconut oil
1/2 t. stevia
1/3 c. honey
2/3 c. maple syrup
1/4 c. water
2 t. vanilla
4 eggs
1 c. sourdough, yogurt or other bulk item like applesauce, pumpkin or egg whites
4 1/2 c. [all purpose un-bleached] flour
2 t. soda
1 t. salt
4 c. semisweet chocolate chips
Bake at 325 for 8-10 minutes.