This is a Sponsored post written by me on behalf of NECTRESSE™Sweetener for SocialSpark. All opinions are 100% mine.

I don't stick to many 'diet' codes successfully, but one thing I do consistently avoid is 'empty drink calories' , real coke and super sweet teas that fill you up just aren't my thing. Coffee wise, I'm a 1 sweetener kinda gal and I'm ready to go. Splenda has been my 0 calorie sweetener of choice since it came out in 1999, when I saw that they had come out with this new Monk fruit based NECTRESSE™Sweetener I knew I had to try it.

For the past few days I've been using 1 packet of NECTRESSE™Sweetener in my coffee each morning, and have loved it, it's a different kind of sweet than the splenda. The best way to explain it is to give it a try, for free! Get your own FREE sample of NECTRESSE™Sweetener.

Here's what the packets look like, they each have fun Monk fruit facts on them =)

Determined to give NECTRESSE™Sweetenera 'fair' test I decided to use it in some of my favorite cookies, to bring to our family dinner on Thursday nights. Since that was yesterday and ALL the cookies are gone, they were definitely good! The texture was very similar to that of a 'sandies' cookie. Baking with it went pretty well, the dough was really crumbly but I also used over softened butter (yup set it out and forgot it) so I think that was the issue.

When you cook with NECTRESSE™Sweetener you replace your sugar, with 1/4 the amount in NECTRESSE™Sweetener.  The Neiman Marcus Chocolate Chip Cookie Recipe calls for 1 cup of brown sugar, and 3 tablespoons of granulated sugar. This equated to 7 packets of sweetener, and to make up for the lack of brown sugar I added 1 teaspoon of molasses.

Ingredients:
½ cup (one stick) butter, softened
7 packets NECTRESSE™Sweetener
1 teaspoon Molasses
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips
1 ½ teaspoons instant espresso coffee powder

Preparation:
Preheat the oven to 300 degrees Fahrenheit.

Place the butter, NECTRESSE™Sweetener, and molasses in the work bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed for about 30 seconds, until the mixture is fluffy. Beat in the egg and vanilla for 30 seconds longer, until well combined.

In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Add to the mixer, while beating on slow speed., Beat for about 15 seconds, stir in the chocolate chips and espresso powder, and mix for 15 seconds longer.

Bake on a baking mat for 25 minutes at 300 degrees.

Learn more about NECTRESSE™Sweetener from Lisa Ling.