Chocolate Chip Cookies
Serves 16 (3 cookies each) *Freezes Well
1/2 cup reduced calorie margarine
3/4 cup Splenda granular
2 tablespoons water
1/2 teaspoon vanilla extract
1 egg, beaten or equivalent in egg substitute
1 cup + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (2 ounces) mini chocolate chips
1/2 cup (2 ounces) chopped walnuts
Preheat oven to 375 degrees. Spray 2 cookie sheets with butter-flavored cooking spray. In a medium bowl, cream margarine and Splenda. Stir in water and vanilla extract. Add egg. Mix well to combine. Stir in flour, baking soda, and salt. Add chocolate chips and walnuts. Mix well to combine. Drop by teaspoon onto prepared cookie sheets to form 48 cookies. Bake 10 to 12 minutes. Place on a wire rack to cool.
Each serving equals:
HE: 1 Fat, 1/3 Bread, 1/4 Protein, 1/4 Slider, 3 Optional Calories
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97 Calories, 5gm Fat, 2gm Protein,
11gm Carbohydrate, 71mg Sodium, 1gm Fiber
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DIABETIC: 1 Fat, 1 Starch
"Camp Courageous of Iowa Dessert Cookbooklet, page 34."
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