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Diabetic

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Apple Crisp
Applesauce Cocoa Cookies
Banana Yogurt Pie
Carrot Cake
Cherry Oat Muffins
Chocolate Chip Cookies
Chocolate-Chocolate Chippers
Chocolate Tea Cookies
Cinnamon Cookies
Cookie Brittle
Crustless Sugar Free Cheesecake
Diabetic Peanut Butter Cookies
Easter Fudge
Easy Chocolate Mousse
German Apple Cake
Gingersnaps
Hawaiian Strawberry Pie
No Drip Popcicles
Orange Mousse
Peanut Butter Balls
Peanut Butter Cookies
Pecan Pie Crust
Pumpkin Cookie Bars
Rugelach
Snickers Pie
Sour Cream Linzer Cookies
Strawberry Cheesecake
Strawberry Smoothie
Sugarless Apple Pie
Sugar Free Fudgy Brownies
Sugar free Chocolate Cream Puffs
Sugar-Free Cheesecake
Sugar Free Double Fudge Balls
Sugar-Free Fudge
Sugar Free Peanut Butter Pie
Sugarless Strawberry Pie
Sugarless Oatmeal Cookies
Vanilla Coffee Creamer
Chocolate-Chocolate Chippers

1/4 cup plus 2 tablespoons reduced fat margarine
3/4 cup plus 2 tablespoons light brown sugar
3 tablespoons fat free egg substitute
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1/4 cup Dutch processed cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped pecans, walnuts, or almonds
 
Place margarine and brown sugar in bowl and mix until smooth. Add egg substitute and vanilla and mix until smooth. Place flour, cocoa, baking soda, and baking powder in a medium-sized bowl and stir to mix well. Add flour mixture to margarine mixture, and process to mix well. Stir in chocolate chips and nuts. Coat a baking sheet with nonstick cooking spray.  Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart.
 
Bake at 300 for 16-18 minutes, or until golden brown. Cool on pan for 1 minute then transfer to wire racks and cool completely. Serve immediately, or transfer to an airtight container.