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.