Chocolate Chocolate Chip Cookies, Diabetic |
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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 12 |
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My altered version of the well known cookie. The numbers are as low as I can get them and still have an acceptable cookie. Ingredients:
1/2 cup non-hydronenized margarine |
1/2 cup splenda sugar substitute |
1/4 cup egg white |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
3 tablespoons natural cocoa (or dutch cocoa, your choice) |
1/2 teaspoon baking soda |
1/8 teaspoon salt |
2 tablespoons skim milk |
1/3 cup miniature semisweet chocolate chips |
Directions:
1. .Heat oven to 350°F
2. In medium bowl, beat margarin, egg and vanilla until light and well combined.
3. Stir together Splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
4. Stir in small chocolate chips.
5. Drop by teaspoonfuls onto ungreased cookie sheet.
6. Bake 7 to 9 minutes or just until set (do not over bake).
7. Remove from cookie sheet to wire rack.
8. Cool completely.
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