|
Serves: 22
Print this Recipe
1 cup margarine, diet, (2 sticks) at room temperature
1/4 cup sugar
1/4 cup Brown SugarTwin
3 egg whites, large, at room temperature
1 tablespoon vanilla extract
2 cups unbleached flour, white
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water, warm, at room temperature
1/2 cup semi-sweet mini chocolate chips
This recipe comes from The New Diabetic Cookbook, by Mabel Cavaiani (Contemporary Books, 1984).
1. Preheat oven to 375ºF.
2. Cream margarine, sugar, and Brown SugarTwin at medium speed until light and fluffy. Add egg whites and vanilla to creamed mixture and beat at medium speed for 1 minute.
3. Stir together flour, soda, and salt to blend well. Add water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.
4. Add chocolate chips to dough and mix lightly. Drop by tablespoonfuls onto cookie sheets that have been lined with aluminum foil or are nonstick. Press down lightly with fingers dipped in cold water to form a circle about 2 inches across. Bake about 12-15 minutes or until browned. (The cookies won't be crisp unless they are browned.)
Food exchanges per 2-cookie serving: 1 BREAD, 1½ FAT
This recipe comes from the Cook'n collection. Try Cook'n for FREE!

Pineapple Shake Chocolate Shake Grape Soda Spiced Tea Dip for Vegetables, or Sort-of Sour Cream Bean Dip Peanut Dip Homemade Tortilla Chips Sesame Nachos Popcorn Treat Meatball Snacks Devilish Eggs Peach Whip Frozen Banana Frozen Fruit Pops Orange Sherbert Pineapple Sherbert Carrot and Raisin Salad Chocolate Chip Cookies Baked Custard Brennan's Rice Pudding Peanut Butter Cookies "Wholesome Brownies" Apple Crunch Oatmeal Cookies Cherry Pie Lean Pie Crust Quick Banana Cream Pie Graham Cracker Crust Fresh Peach Pie Whole Grain Pastry Shell Applesauce Bran Squares Vanilla Cheesecake Carrot Snack Cake Oatmeal Bread Zucchini Bread Apple Salad
|
|