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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Lighten up chocolate chip cookie. Diabetic Exchanges: 2 starch, 1/2 fat. I have not tried this, but posting for easy finding. Ingredients:
1/2 cup reduced fat margarine (parkay light stick margarine recommended) |
3/4 cup sugar |
3/4 cup packed brown sugar |
2 eggs |
1/4 cup plain fat-free yogurt |
2 teaspoons vanilla extract |
2 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
1 1/2 cups miniature semisweet chocolate chips |
1/2 cup chopped walnuts, toasted |
Directions:
1. In a large mixing bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts.
2. Drop by heaping teaspoonfuls 2 -inches apart onto baking sheets coated with nonstick cooking spray. Bake at 375 for 8-10 minutes or until golden brown. Remove to wire racks.
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