The South Beach Gourmet

Recipes for the South Beach Diet

Saturday, August 19, 2006

Whole Wheat Chocolate Chip Cookies, P2



My family LOVED these! Makes about 40 cookies.

1/2 cup granulated Splenda
1/2 c. brown sugar substitute (I use 2 T. sugar-free maple syrup + 1/2 c splenda)
1/2 pkg sugar-free vanilla pudding mix
1/4 c. Crisco no trans-fat
1/2 c. 50% reduced fat butter or Olive Oil Spread (I don't recommend Smart Balance here), softened

1/4 c unsweetened apple sauce
1 teaspoon vanilla
1 egg or eggbeater equivalent
2 cups whole wheat flour (I use WW pastry flour for lighter taste)
1 teaspoon baking soda
1/2 teaspoon salt
1 c. semi-sweet mini choc chips
1/4 scant c. walnuts, chopped


1 . Heat oven to 350ºF.
2 . Mix sugar substitutes, pudding mix, Cricso, butter, apple sauce, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips & walnuts.
3. Roll dough into balls, flatten with thumb (about a tablespoonful per cookie) and drop about 2 inches apart onto ungreased cookie sheet.
3 . Bake 10-12 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

10 Comments:

  • At 12:39 PM, Blogger Laurie said…

    looks so good! lots of chocolate chips! yum!

     
  • At 5:39 PM, Blogger Glenda said…

    Mmmmm, those DO look good!

    Dh and I are in phase 1 and I very much miss baking sweets. I'm looking forward to trying some modified baked goods recipes in phase 2.

    I enjoy your blog; thanks for posting recipes and photos!

    The Irish soda bread looks yummy too.

     
  • At 6:12 PM, Blogger purvis said…

    Wow, these look so great! Do you use a small or large box of pudding? I'm assuming small...

     
  • At 2:46 PM, Blogger Kitchen Goddess said…

    I make these for my kiddo (and hubby and me) a lot! I have used chocolate fudge, cheesecake, and now lemon puddings and they are all wonderful!

    and I added you on my blog too, yay!!!

     
  • At 6:01 PM, Blogger purvis said…

    This comment has been removed by a blog administrator.

     
  • At 6:06 PM, Blogger purvis said…

    Ok, I just made these.... and they were pretty good! You couldn't tell they were sugar-free, but you could tell that WW flour was used (I used WW pastry flour also). Mine were not as flat as yours are in the picture, though. They rose tall and were a little dry and doughey tasting. I wonder what I could do to make these a little more moist next time.... Also, I used chopped up bittersweet chocolate instead of chocolate chips, and they tasted just fine. So sweetness-wise, these were perfect. I might try to adapt this into a oatmeal choc. chip cookie, since those are my favorite. :) Thanks for the recipe!

     
  • At 6:29 AM, Blogger The South Beach Gourmet said…

    thanks for the comments, all...
    purvis - i use 1/2 small box of SF pudding, and I roll my cookies into balls then flatten with my thumb (basically shape them into the cookies you seek). they don't rise so much that way. Another thing would be to decrease SmartBalance and increase apple sauce.

     
  • At 12:04 PM, Blogger purvis said…

    Dear South Beach Gourmet,

    Please excuse the millions of comments I'm leaving, but I just wanted to say that I brought these to work and people are showering me with compliments over them and eating seconds. And they have NO idea that they are healthy. Thanks again for the recipe.

    By the way, I used "Fleischmann's Made with Olive Oil" for the olive oil spread. I'll take your advice and increase the apple sauce next time, cuz I like 'em gooey. :)

     
  • At 6:14 PM, Blogger Nau-Dee said…

    mmmm cookies!!!!!!!!!!!!! and Sb ones -even better!

     
  • At 11:46 AM, Blogger javier said…

    hi!!!!! nice blog..... thankks for information :)
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