Chippity
Do Dah! |
|
There
is a time and place for everything, people. And the time is NOW
for chocolate chip cookies at the HG HQ!!! We've developed a
recipe for extra-soft, chocolate-chip-packed cookies. Our doughy
double C creation is actually more like a hybrid of
cookies, soft snack bars, and muffins! And unlike some other
cookie recipes that yield four dozen cookies and require several
baking pans (who needs FOUR DOZEN cookies?!?), our recipe makes
exactly eight chunky soft cookies for your chewing pleasure! What
are you waiting for? Grab the chocolate chips and flour...
STAT! Ingredients: 3/4 cup whole-wheat flour 1/2 cup Splenda No Calorie Sweetener (granulated) 6 tbsp. unsweetened applesauce 1/4 cup canned pure pumpkin 1/4 cup fat-free liquid egg substitute (like Egg Beaters) 2 1/2 tbsp. mini semi-sweet chocolate chips 2 tbsp. brown sugar, not packed 3/4 tsp. vanilla extract 1/4 tsp. baking soda 1/8 tsp. salt Directions: Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS |
|
Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g PointsPlus® value 2* |
Sunday, June 18, 2017
Chippity Do Dah! - Light Chocolate Chip Cookies
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment