Chocolate Chip Cookies

This recipe is from another Oxmoor House book published in 2003, Delicious Ways to Control Diabetes, Down Home Diabetic Recipes. This short-titled book has several great recipes I use.

Chocolate Chip Cookies

• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup packed brown sugar
• 3/4 cup margarine, softened
• 3/4 cup calorie-free sweetener (I used Splenda)
• 1/2 cup egg substitute
• 2 teaspoons vanilla extract
• 1 1/4 cups semisweet chocolate minichips

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and baking soda in a large bowl; set aside.
Preheat oven to 350°.
Beat brown sugar, margarine, and sweetener with a mixer at a medium speed until blended. Add egg substitute and vanilla, beating well. Gradually add dry ingredients, beating well. Stir in chocolate minichips.
Drop dough by rounded tablespoons onto ungreased baking sheets. Bake at 350° for 10 minutes or until golden. Remove cookies from baking sheets, and cool completely on wire racks. Yield: 4 dozen cookies.

Per cookie: Calories 88, Fat 3.9 (sat 1.2g), Protein 0.9g, Carbohydrate 13.8g, Fiber 0.2g, Cholesterol 0mg, Sodium 47mg. Exchanges: 1 Starch, 1 /2 Fat