Diabetic-friendly Chocolate Chip Cookies


 * Yields 36 bars, 2 bars per serving

Ingredients

 * 1 cup margarine at room temperature
 * ¼ cup sugar
 * ¾ cup brown Sugar Twin sugar substitute
 * 3 large egg white at room temperature
 * 1 tbsp vanilla
 * 2 cup flour
 * 1 tsp baking soda
 * ¼ tsp salt
 * ¼ cup water at room temperature
 * ½ cup mini semisweet chocolate chips

Directions

 * 1) Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy.
 * 2) Add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute.
 * 3) Stir together flour, soda and salt to blend well.
 * 4) Add ¼ cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.
 * 5) Add chocolate chips to dough and mix lightly.
 * 6) Drop by tablespoonsful onto cookie sheets that have been lined with aluminum foil or sprayed with pam spray.
 * 7) Press down lightly with fingers dipped in cold water to form a circle about 2" across.
 * 8) Bake at 375°F for about 12 minutes or until browned (the cookies won"t be crisp unless they are browned)
 * 9) Remove cookies for hot cookie sheets to wire racks to cool to room temperate.

Chocolate chip bars

 * 1) Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly roll pan that has been sprayed or greased with margarine.
 * 2) Bake at 375°F for 20 – 25 minutes, or until lightly browned and the bars pull away from the sides of the pan.
 * 3) Cool to room temperature and cut to yield 36 bars.