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.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees 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 1/4 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 1/3 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: 1/2 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: 1/2 fat.

Choose Splenda(R) Blend for Baking to substitute for the granulated sugar. Choose Splenda(R) Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amounts equivalent to 1/2 cup granulated sugar or 1/2 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.

Nutrition Facts

1 cookie
104 calories; protein 1.4g; carbohydrates 15.3g; dietary fiber 0.5g; sugars 8.4g; fat 4.5g; saturated fat 1.6g; cholesterol 2.5mg; vitamin a iu 29.6IU; folate 25.4mcg; calcium 4.3mg; iron 0.7mg; magnesium 2.4mg; potassium 17mg; sodium 64.4mg.

1 fat, 1 other carbohydrate