Ingredients for Chocolate Chocolate Chip Cookies Diabetic
- Margarine
- Splenda Sugar Substitute
- Egg White
- Vanilla Extract
- All Purpose Flour
- 1/2 cup (30g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Skim Milk
- Miniature Semisweet Chocolate Chips
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How to Make Chocolate Chocolate Chip Cookies Diabetic
- Preheat oven to 350°F (175°C).
- In a medium bowl, cream together 1/2 cup (113g) margarine, 1 large egg, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 1 cup (120g) Splenda (or other granulated sugar substitute), 1 1/2 cups (180g) all-purpose flour, 1/2 cup (30g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/4 cup (60ml) milk, mixing until just combined. Do not overmix.
- Stir in 1/2 cup (70g) sugar-free chocolate chips.
- Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Bake for 7-9 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from baking sheets and let cool completely on a wire rack.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
18g
Fat
8g
Carbs
4g