Close
Ingredients
| canola oil - for salads, woks and light frying: 1/2 cup |
| honey: 1/2 cup |
| light brown sugar (packed): 1 cup |
| eggs: 2 (whites) |
| vanilla extract: 2 tsp |
| water: 1 Tbl |
| whole wheat flour: 1 1/2 cups |
| all-purpose flour (unsifted): 1 cup |
| baking powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| semisweet chocolate chips (chips): 1 1/4 cups |
No Cholesterol Chocolate Chip
Credit: AllRecipes
User rating:
"I was amazed this recipe worked! Produces a cake like cookie which is good for the heart and good for the taste buds too!"
-
Prep Time
min -
Cook Time
min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, stir together the canola oil, honey, sugar, egg whites, vanilla and water. Sift together the whole wheat flour, all purpose flour, baking powder, salt and cinnamon, stir into the wet ingredients. Mix well, then fold in the chocolate chips.
- Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Flatten with a fork dipped in flour. Bake for 8 to 9 minutes in the preheated oven.