Healthy Chocolate Chip Cookies
Prep time: 10 minutes
Cooking time: 15 minutes
Preheat oven: 350 F
1 cup flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon baking soda
3 tablespoons butter, room temperature
1/4 cup prune puree*
1/4 cup brown sugar
1/2 cup white sugar
3/4 teaspoon vanilla
1/4 cup liquid egg substitute
1/3 cup chocolate chips
*Sunsweet's Lighter Bake was used in this recipe, but any prune puree should work.
Sift the flour, cornstarch, salt and baking soda together and set aside. Whip the butter and prune paste together in the bowl of an electric mixer until emulsified, scraping down the sides of the bowl often. Add the sugar and beat the mixture until the sugar is dissolved. Beat in the egg substitute and beat until fluffy, remembering to scrape down the sides of the bowl. Mix the chips into the dry ingredients and mix into the egg mixture while the mixer is on low speed. Work until just mixed and finish mixing with a rubber spatula.
Line a baking sheet with parchment paper or spray with nonstick spray. Bake in a preheated 350 F oven for 12-15 minutes until golden and the top springs back to the touch.
Yield: 18 cookies (1 ounce each)
Per serving: Calories 102, Fat 3.1 g, Saturated fat 1.8 g, Cholesterol 5.5 mg, Sodium 108 mg, Carbohydrate 17.6 g, Dietary fiber < 1 g, Sugars 9.9 g, Protein 1.5 g, Vitamin A 33 RE, Vitamin C < 1 mg, Calcium 6.2 mg, Iron < 1 mg. This recipe is 28 percent fat.
Carbohydrate points: 1
Carbohydrate (g): 17.6
Exchanges: 1/2 Bread/Starch, 3/4 Other Carbohydrate, 1/2 Fat
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