Serves: 22
Total Calories: 109

1 cup margarine, diet, (2 sticks) at room temperature
1/4 cup sugar
1/4 cup Brown SugarTwin
3 egg whites, large, at room temperature
1 tablespoon vanilla extract
2 cups unbleached flour, white
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water, warm, at room temperature
1/2 cup semi-sweet mini chocolate chips

This recipe comes from The New Diabetic Cookbook, by Mabel Cavaiani (Contemporary Books, 1984).

1. Preheat oven to 375ºF.
2. Cream margarine, sugar, and Brown SugarTwin at medium speed until light and fluffy. Add egg whites and vanilla to creamed mixture and beat at medium speed for 1 minute.
3. Stir together flour, soda, and salt to blend well. Add water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.
4. Add chocolate chips to dough and mix lightly. Drop by tablespoonfuls onto cookie sheets that have been lined with aluminum foil or are nonstick. Press down lightly with fingers dipped in cold water to form a circle about 2 inches across. Bake about 12-15 minutes or until browned. (The cookies won't be crisp unless they are browned.)

Food exchanges per 2-cookie serving: 1 BREAD, 1½ FAT

Nutritional Facts:

Serves: 22
Total Calories: 109
Calories from Fat: 42

More Recipes from the The Kids, Food and Diabetes Family Cookbook Cookbook:
"Wholesome Brownies"
Apple Crunch
Apple Salad
Applesauce Bran Squares
Baked Custard
Bean Dip
Brennan's Rice Pudding
Carrot Snack Cake
Carrot and Raisin Salad
Cherry Pie
Chocolate Chip Cookies
Chocolate Shake
Devilish Eggs
Dip for Vegetables, or Sort-of Sour Cream
Fresh Peach Pie
Frozen Banana
Frozen Fruit Pops
Graham Cracker Crust
Grape Soda
Homemade Tortilla Chips
Lean Pie Crust
Meatball Snacks
Oatmeal Bread
Oatmeal Cookies
Orange Sherbert
Peach Whip
Peanut Butter Cookies
Peanut Dip
Pineapple Shake
Pineapple Sherbert
Popcorn Treat
Quick Banana Cream Pie
Sesame Nachos
Spiced Tea
Vanilla Cheesecake
Whole Grain Pastry Shell
Zucchini Bread