Diabetic Chocolate Chip Cookies
- 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.
- 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.