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Chocolate Chunk Cookies
Chocolate Chunk Cookies
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From: Diabetic Living Magazine
A twist on a timeless, sweet snack! To make this dessert a healthier option, use a sugar substitute and see the tip for omitting the oil.
- By: Diabetic Living Magazine
Ingredients 36 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 36 servings
Nutrition per serving may change if servings are adjusted.
- ⅓ cup canola oil (see Tip)
- 3 tablespoons butter, softened
- ½ cup granulated sugar or sugar substitute blend equivalent to ½ cup sugar (see Tip)
- ½ cup packed brown sugar or brown sugar substitute blend equivalent to ½ cup brown sugar (see Tip)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 egg whites
- 2 teaspoons vanilla
- 2½ cups all-purpose flour
- 1 cup semisweet chocolate chunks
Preparation
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Prep
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Ready In
- Preheat oven to 375°F. Line cookie sheets with parchment paper or lightly grease cookie sheets; set aside.
- In a large bowl, combine oil and butter; beat with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and ¼ teaspoon salt; beat until well mixed, scraping side of bowl occasionally. Beat in egg whites and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the chocolate chunks.
- Drop dough by rounded teaspoons 2 inches apart on prepared cookie sheets; flatten slightly. Bake for 7 to 8 minutes or just until edges are set and bottoms are lightly browned (centers will be soft but will firm up as they cool). Let cookies stand on cookie sheets for 1 minute. Transfer cookies to wire racks; cool completely. Store cookies as soon as they are cool. (see Tip)
- Tip: Instead of canola oil, you can use ⅓ cup canned pumpkin, unsweetened applesauce, mashed ripe banana, pureed silken tofu (fresh bean curd), or flaxseed meal (if using flaxseed meal, decrease flour to 2 cups and increase to 3 egg whites). Store cookies with fat substitutes in the refrigerator for up to 2 days or freeze for up to 1 month. Nutrition Facts Per Serving with Substitute (pumpkin, banana, applesauce, banana, or tofu): same as below, except 85 cal., 2 g total fat, 16 g carb. Exchanges: ½ fat. Nutrition Facts Per Serving with Substitute (flaxseed meal): same as below except 83 cal., 3 g total fat, 64 mg sodium, 14 g carb., 2 g pro. Exchanges: ½ fat.
- Choose Splenda® Blend for Baking to substitute for the granulated sugar. Choose Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to ½ cup granulated sugar or ½ cup brown sugar. Nutrition Facts Per Serving with Substitute: same as below, except 93 cal., 12 g carb., 61 mg sodium.
- Storage: To store, layer cookies between waxed paper in an airtight container. Cover; seal. Store at room temperature for up to 3 days or freeze for up to 1 month.
- Serving size: 1 cookie
- Per serving: 104 calories; 4 g fat(2 g sat); 1 g fiber; 15 g carbohydrates; 1 g protein; 25 mcg folate; 3 mg cholesterol; 8 g sugars; 30 IU vitamin A; 0 mg vitamin C; 4 mg calcium; 1 mg iron; 64 mg sodium; 17 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1 fat, 1 other carbohydrate
