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Diabetic Chocolate Chip Cookies
Created by Mariah, Friday, 15 February 2008
Description

If you have a guest on a diabetic dier, you can still prepare something suitable.
Ingredients
At a glance
Cuisine
American
Ingredients
Chocolate
Cooking Method
Bake
Difficulty
Moderate
Course/Dish
Cookies / Brownies / Bars
Seasonal Eating
All seasons
Meal Time
Breakfast
Light Meal
Main Meal
Brunch
Lunch
Snack
Dinner
Special Diets
Diabetic
  • 1 cup margarine at room temperature
  • 2 cups flour
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 3/4 cup brown sugar twin sugar subst
  • 1/4 tsp salt
  • 3 large egg white, room temperature
  • 1/4 cup Water, room temp
  • 1 Tbs vanilla
  • 1/2 cup mini semi-sweet chocolate chips
Methods/steps
  1. 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.
  2. 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.
  3. Add chocolate chips to dough and mix lightly. Drop by tablespoonsful onto cookie sheets that have been lined with alumium foil or sprayed with suitable oil spray. Press down lightly with fingers dipped in cold water to form a circle about 2" across.
  4. Bake at 375 F for about 12 minutes or until browned. The cookies won't be crisp unless they are browned.
  5. Remove cookies for hot cookie sheets to wireracks to cool to room temperate.
Additional Tips

Allow 2 cookies per serving.

Use this doough to make 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. Use 2 bars per serving.

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