CHEWY DOUBLE CHOCOLATE COOKIES

 

I was scrolling through some text messages and found this recipe from December that Friend and Cafe Treats Baker June made for the Cafe Treats. She was unable to come the Sunday she had signed up for and brought them the following week when I was absent.

June often makes treats from diabetic cookbooks and this one was no different. I think June uses Splenda while I use stevia products. The nice thing about the recipe is who can make it either way. They made such a pretty picture.

I must do a better job from now on about getting the recipes shared on a timely fashion.

PRINT RECIPE.

CHEWY DOUBLE CHOCOLATE COOKIES

nonstick cooking spray

1/3       cup  margarine 

1/3       cup sugar, or sugar substitute

1/3       cup brown sugar, or brown sugar complete blend

1          egg

1/2       cup skim milk

2          teaspoons vanilla

2          cups quick oats

1          cup flour

1/3       cup cocoa

1-1/2    teaspoon baking powder

1/2       cup reduced fat chocolate chips (you can also use sugar-free chocolate chips)

Preheat oven to 350 degrees F. Spray a cookie sheet with non-stick cooking spray.

In a large mixing bowl, beat margarine, sugars, and egg until creamy. Beat in milk and vanilla. Fold in oats flour, cocoa, and baking powder.

Drop dough using a small cookie scoop (1 tablespoon size) onto cookie sheet.

Bake for 6 minutes, then sprinkle tops with chocolate chips and bake 6 more minutes. Cool for 1 minute before remaining to a wire rack to finish cooling.

70 calories per cookie - 55 calories with sugar (using sugar substitutes)