Chocolate Chip Cookies - small batch Recipe

Chocolate Chip Cookies - small batch Recipe photo by Taste of Home

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“I came up with this recipe myself,” writes Bethany Thayer of Troutville, Virginia. “After trying several low-fat chocolate chip cookie recipes that were puffy and cake-like, I experimented some and came up with these.” Good-for-you walnuts give them a great crunch, too.

This recipe is:

Quick

Diabetic Friendly

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Chocolate Chip Cookies - small batch Recipe

Prep: 15 min. Bake: 10 min./batch

Yield: 24 Servings

15 10 25

Ingredients

1/2 cup reduced-fat margarine
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
1/4 cup fat-free plain yogurt
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups miniature semisweet chocolate chips
1/2 cup chopped walnuts, toasted

Directions

In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts.
Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.

Editor's Note: This recipe was tested with Parkay Light stick margarine.

Nutritional Facts 2 cookies equals 190 calories, 7 g fat (2 g saturated fat), 18 mg cholesterol, 187 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Chocolate Chip Cookies in Simple & Delicious January/February 2007, p51

Substitute for Nuts

If your family loves the crunch of nuts in brownies and chocolate chip cookies, but someone is allergic to them, add granola or crisp rice cereal in the same amounts as the nuts called for in your recipes. But, always check the granola or cereal packages for nut allergy alerts to be certain.