Low Carb Chocolate Chip Cookies Recipe

South Beach Diet™: Eat your way thin!

I reduced some of the fat in this recipe by eliminating 1 egg yolk and replacing oil with apple sauce.

You can reduce the fat and calories by about another 25% by using lowfat margarine instead of butter, but watch out for the trans fats in whatever you decide to substitute.

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Ingredients

1 3/4 cups Atkins Bake Mix
1 1/2 Cups Splenda
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter
1 egg
1 egg white
1/4 cup applesauce (unsweetened)
1 teaspoon vanilla extract
1/2 cup semi sweet choclate chips

Preheat oven to 350. Combine Bake mix, Splenda, and baking soda in a bowl and set aside. In another bowl combine margarine and sugar beating until creamy. Add eggs, applesauce, vanilla and mix well. Combine wet and dry ingredients and use a mixer on low speed to blend well. Fold in chips.

Drop dough by level teaspoons onto greased cookie sheets. I find they come out better if I flatten the dough down on the sheet. Bake at 350 for 12 minutes, let cookies cool on trays for 2 minutes, then transfer to wax paper or wire racks for further cooling.

Makes 5 dozen cookies
Serving size = 1 cookie
Carbs = 5.5 grams
calories = 40



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