Title: Diabetic Chocolate Chip Cookies
Categories: Chocolate Diabetic Cookie
Yield: 24 Servings
1 | c | Margarine at room temp. |
1/4 | c | Sugar |
3/4 | c | Brown sugar twin sugar subst |
3 | | Large egg white, room temp |
1 | tb | Vanilla |
2 | c | Flour |
1 | ts | Baking soda |
1/4 | ts | Salt |
1/4 | c | Water, room temp |
1/2 | c | Mini semisweet cho. 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 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 tablespoonsful onto cookie sheets that have
been lined with alumium foil or sparyed with PAM spray. Press down lightly
with fingers dipped in cold water to form a circle about 2" across. Bake at
375 F for about 12 minutes or until browned.(the 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 rool pan that has been sprayed or greased with
margarine. Bake at 375 F for 20-25 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. serve 2 bars per serving. From *Prodigy's Food and
Wine-Healthy Eating Bulletin Board, from Bridget Benjamin-PHFC09A.