Whole Wheat Chocolate Chip Cookies
3/4 cup Splenda
3/4 cup packed "brown sugar " (see above)
1 cup margarine, softened (SBD approved)
1 teaspoon vanilla
2 cups whole wheat flour(Stone ground)
1 teaspoon baking soda
1/2 teaspoon salt
1 package (12 ounces) semisweet chocolate chips (2 cups)
1. Heat oven to 375ºF.
2. Mix "sugars", margarine, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
Make your own chocolate chips or order online (netrition .com) called MiniCarb Chocolate Chips
Melt one 1 oz. square of unsweetened chocolate in the microwave for 30 seconds. Mix in a Tbs. of milk and a 1/2 cup of Splenda. Spread out on a flat dish, and freeze for 15 minutes. Scrape up the firm chocolate, and form into little chips. They're so tasty!