CHOCOLATE CHIP COOKIES
Source: Forbidden Foods Diabetic Cooking by Margaret Powers, Joyce L. Hendley

We had to include a special recipe for this all-time favorite cookie. Although there are many variations, we found this version to be a hit with crispy, cake-like, and chewy chocolate chip cookie lovers alike.

1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup stick margarine
1/2 cup powdered sugar
1/4 cup firmly packed light brown sugar
1 egg
1/4 cup unsweetened applesauce
2 Tbsp low-fat (1%) milk
2 tsp vanilla extract
1/2 cup chocolate chips

Preheat the oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.

In a small bowl, whisk together the flour, baking soda, and salt.

In a large bowl, with an electric mixer at medium speed, beat the margarine until fluffy. Add the sugars, egg, applesauce, milk, and vanilla and beat 1 minute.

Slowly add the flour mixture and beat until combined, about 1 minute. Stir in the chocolate chips. Drop the dough by teaspoonfuls onto the prepared baking sheet.

Bake until lightly browned, 14-16 minutes. Remove and cool on a baking rack.

Number of Servings: 36; Serving Size: 1 cookie

Exchanges Per Serving: 1/2 Carbohydrate, 1/2 Fat

Nutrition Information
Amount per serving: Calories 72, Calories From Fat 31, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 6 mg, Sodium 66 mg*, Total Carbohydrate 10 g, Dietary Fiber 0 g, Sugars 6 g,
Protein 1 g

* Not appropriate for low sodium diets.