Chocolate Chunk Cookies
I believe that we need cookies in our life every week (I'd prefer to say every day, but that is a little much). These cookies have only 15 carbs each. So - enjoy.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/3 cup | vegetable oil |
| 3 tablespoons | butter, softened |
| 1/2 cup | granulated sugar or sugar substitute blend** equivalent to 1/2 cup sugar |
| 1/2 cup | packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar |
| 1 teaspoon | baking soda |
| 2 | egg whites |
| 2 teaspoons | vanilla extract |
| 2 1/2 cups | all-purpose flour |
| 1 cup | semisweet chocolate chunks |
Directions:
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper or lightly grease cookie sheets; set aside.
In a large bowl, combine oil and butter; beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and 1/4 teaspoon salt; beat until well mixed, scraping side of bowl occasionally. Beat in egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate chunks.
Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets; flatten slightly. Bake for 7 to 8 minutes or just until edges are set and bottoms are lightly browned (centers will be soft but will firm up as they cool). Let cookies stand on cookie sheets for 1 minute. Transfer cookies to wire racks; cool completely. Store cookies*** as soon as they are cool. Makes about 36 cookies.
Source: diabeticlivingonline.com
