It’s hard to get exactly what you want from a cookie, sometimes they can be too cakey and other times they are too crispy. These cookies are chewy, soft, sweet perfection! If you have the will power to stop at 2 cookies they are a great snack when you’re craving chocolate. They are made using half whole wheat flour and only 2 tablespoons of butter. No one will suspect the alternative ingredientsJ Next week I’ll be making a breakfast recipe, Hash brown Egg Nests.
Recipe
Servings: 12 • Size: 2 cookies • Points+: 5 pts • Calories: 170.7 • Fat: 5.0 g • Protein: 1.4 g Carb: 34.5 g • Fiber: 1.4 g • Sugar: 25.4 g • Sodium: 113.1 mg
Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 egg white
- 2 tbsp apple sauce
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips
Directions:
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with cooking spray.
In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smoothes out. Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets. Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool. Makes 2 dozen cookies.
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