Chocolate Chip Cookies

Makes 3 dozen

 

  • 1/4 cup soft butter
  • 1/4 cup all-purpose vegetable shortening
  • 1/2 cup unsweetened applesauce
  • 11/2 cups Diabetisweet®
  • 1 egg
  • 1/2 cup egg substitute
  • 1/4 cup skim milk
  • 1 cup pastry flour
  • 1 cup all-purpose, unbleached flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 cups quick oats
  • 12 oz. semisweet (or sugar-free, if available) chocolate chips
  • 1 cup coarsely chopped walnuts or pecans (optional)
  1. Preheat oven to 375ºF. Spray cookie sheets with low-fat spray. Except for the oats and chocolate chops, sift dry ingredients.
  2. Cream the butter and shortening. Add the applesauce. Add the Diabetisweet® and blend thoroughly. Add the egg products and extracts and stir until well creamed. Add the dry ingredients and blend until thoroughly combined, then add the oats and combine. Add the chips and nuts if desired and blend thoroughly.
  3. Drop the dough by teaspoonfuls onto the cookie sheet. Bake at 375ºF for 10-12 minutes, or until golden brown. Cool on pan.

Nutritional Information, % of daily values based on 2,000 calorie diet

Calories: 174

Sodium: 102.5 mg

Total Fat: 8.97 g

Carbohydrates: 26 g

Cholesterol: 9.6 mg

Protein: 3.3 g

 

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