Ingredients for Light Chocolate Chip Cookie Bars
- 1/2 cup (1 stick) unsalted butter
- Pear Baby Food
- Egg Whites
- 1 cup packed light brown sugar
- Splenda Sugar Substitute
- 1 teaspoon vanilla extract
- ½ cup whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Flour
- ¼ cup mini chocolate chips
- 1 cup chocolate chips
- 1/2 cup unsweetened applesauce
- ¾ cup granulated sugar
- 2 large eggs
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How to Make Light Chocolate Chip Cookie Bars
- Preheat oven to 350°F (175°C) and grease a 13x9 inch baking pan.
- In a medium bowl, whisk together ½ cup whole wheat flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
- In a large bowl, melt 1/2 cup (1 stick) unsalted butter. If omitting butter, use 1/2 cup unsweetened applesauce instead.
- With an electric mixer on low speed, gradually add 1 cup packed light brown sugar, ¾ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract to the melted butter (or applesauce). Mix until well combined.
- Slowly add the dry ingredients (flour mixture) to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in ½ cup chocolate chips (optional: add ¼ cup mini chocolate chips at this stage).
- Spread the batter evenly into the prepared pan.
- Sprinkle the remaining ½ cup chocolate chips over the top and gently press them into the dough.
- Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
12g
Carbs
6g
