Hungry Girl Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Our doughy double C creation is actually more like a hybrid of cookies, soft snack bars, and muffins! And unlike some other cookie recipes that yield four dozen cookies and require several baking pans (who needs FOUR DOZEN cookies?!?), our recipe makes exactly eight chunky soft cookies for your chewing pleasure! What are you waiting for? Grab the chocolate chips and flour... STAT! Ingredients:
3/4 cup whole-wheat flour |
1/2 cup splenda no calorie |
6 tbsp. unsweetened applesauce |
1/4 cup canned pure pumpkin |
1/4 cup fat-free liquid egg substitute (like egg beaters) |
2 1/2 tbsp. chocolate chips |
2 tbsp. brown sugar, not packed |
3/4 tsp. vanilla extract |
1/4 tsp. baking soda |
1/8 tsp. salt |
Directions:
1. Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly.
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