Diabetic Chocolate Chip Cookies

Diabetic Chocolate Chip Cookies

Serves: 24
 
 
Cakes, Pancakes and Pies
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Diabetic Chocolate Chip Cookies, you'll need:
  • 1 cup Margarine at room temp
  • 1/4 cup Sugar
  • 3/4 cup Brown sugar twin sugar subst
  • 3 Large egg white room temp
  • 1 tbsp Vanilla
  • 2 cup Flour
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 cup Water room temp
  • 1/2 cup Mini semisweet cho chips

Method

  • Cream together margarine sugar and sugar substitute at medium speed until light and fluffy
  • add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute
  • Stir together flour soda and salt to blend well
  • Add 1/4 cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.Add chocolate chips to dough and mix lightly
  • drop by tablespoonsful onto cookie sheets that have been lined with alumium foil or sparyed with PAM spray
  • Press down lightly with fingers dipped in cold water to form a circle about 2" across
  • Bake at 375 F for about 12 minutes or until browned.(the cookies won't be crisp unless they are browned) Remove cookies for hot cookie sheets to wire racks to cool to room temperate
  • Allow 2 cookies per serving
  • Variation: Chocolate Chip Bars: Instead of dropping dough onto cookie sheets spread dough evenly in a jelly rool pan that has been sprayed or greased with margarine
  • Bake at 375 F for 20-25 minutes or until lightly browned and the bars pull away from the sides of the pan.Cool to room temperature and cut to yield 36 bars
  • serve 2 bars per serving
  • From *Prodigy's Food and Wine-Healthy Eating Bulletin Board from Bridget Benjamin-PHFC09A.
Nutritional Facts (Per Serving)
No nutritional facts available.
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