Healthier Chocolate Chip Cookies

I have been on a baking kick lately.  Every weekend I am making something sweet to eat.  While this is fun and I enjoy doing it, my waist line is telling me wait! …stop!  So I realize I can’t continue to bake and eat these yummy delights till I pop  🙂   I am taking a lot of things to work that I bake, the guys there will always eat.  More and more lately though, I try to cook and bake everything healthier, even if just a little.  I came across this recipe in Cooking Light Magazine.  I adjusted the recipe slightly by substituting 1 cup wheat flour for the white and replaced the sugar with Splenda.

These chewy, gooey, guiltless chocolate chip cookies have only 88 calories …

Bites of heaven …still plenty of yummy, chocolate morsels in every bite….

• Servings: 3-4 dozen
• Print

Ingredients

• 1 teaspoon baking soda
• 1 cup whole wheat flour
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 cup packed brown sugar
• 3/4 cup splenda
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 large egg whites
• 3/4 cup semisweet chocolate chips
• Cooking spray

Preparation

1. Preheat oven to 350°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
3. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.
4. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Happy Eating!