Ingredients
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1/2 cup non-hydronenized margarine
1/2 cup Splenda sugar substitute
1/4 cup egg white
1 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons natural cocoa (or Dutch cocoa, your choice)
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons skim milk
1/3 cup miniature semisweet chocolate chips
Preparation
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.Heat oven to 350\u00b0F
In medium bowl, beat margarin, egg and vanilla until light and well combined.
Stir together Splenda, flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
Stir in small chocolate chips.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake 7 to 9 minutes or just until set (do not over bake).
Remove from cookie sheet to wire rack.
Cool completely.
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