Lower-fat, sugar, carbs and calorie, higher fiber Chocolate Chip Cookies
Preheat oven to 375° F.
Ingredients
1 1/4 Cups white flour and 1 Cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt (leave out if not using unsalted butter)
1 cup (2 sticks) Country Crock Plant-Based butter, softened
3/4 cup granulated Splenda or your favorite sweetener
3/4 cup packed Splenda brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2 cups (12-oz. pkg.) sugar free chocolate chips or chunks
Optional: 1 cup chopped pecans (if omitting, add 1-2 tablespoons of all-purpose flour)
1/2 package of white chocolate chips (sugar free if you can find them)
Mix all (except chips and nuts) in a food processor, blender, or mixing bowl.
Mix the chips in by hand. Drop by rounded tablespoon onto ungreased baking sheets (or use a cookie scoop).
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Original Nestlé Toll House recipe
NOTES:
To make these GF as well, simply substitute almond flour for white flour and coconut for wheat. To make them DF, use Enjoy Life chips.
To make them for the holidays, melt chocolate and add a tiny bit of peppermint oil or extra; drizzle a little on the top of the cookies. Add holiday sprinkles!
To mail to family, follow these useful tips!
Enjoy!
