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Diabetic Chocolate Chip Cookies
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Serves/Makes:3 dozen

  • 1 cup (225 ml) margarine, at room temperature
  • 1/4 cup (60 ml) sugar
  • 3/4 cup (175 ml) brown sugar twin sugar substitute
  • 3 large egg whites, at room temperature
  • 1 tsp (5 ml). vanilla
  • 2 cups (475 ml) flour
  • 1 tsp (5 ml). baking soda
  • 1/4 tsp (1 ml). salt
  • 1/4 cup (60 ml) water, at room temperature
  • 1/2 cup (125 ml) mini semisweet chocolate chips
  • Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy.
  • Add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute.
  • Stir together flour, soda and salt to blend well.
  • Add 1/4 cup (60 ml) water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.
  • Add chocolate chips to dough and mix lightly.
  • Drop by tbspful onto cookie sheets that have been lined with alumium foil or sprayed with cooking spray.
  • Press down lightly with fingers dipped in cold water to form a circle about 2" across.
  • Bake at 375 degrees (200 C.) for about 12 minutes or until browned (cookies won't be crisp unless they are browned).
  • Remove cookies for hot cookie sheets to wire racks to cool to room temperate.
  • Allow 2 cookies per serving.
  • Variation:
  • Chocolate Chip Bars:
  • Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly roll pan that has been sprayed or greased with margarine.
  • Bake at 375 degrees (200 C.) for 20 to 25 minutes, or until lightly browned and the bars pull away from the sides of the pan.
  • Cool to room temperature and cut to yield 36 bars.
Allow 2 cookies per serving. From Prodigy's Food and Wine-Healthy Eating Bulletin Board, from Bridget Benjamin-PHFC09A.


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