Chocolate Chunk Cookies
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.
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.
1 fat, 1 other carbohydrate