Ingredients:
2 1/4 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsweetened applesauce or 1 cup pumpkin puree
3/4 cup Splenda sugar substitute
3/4 cup brown sugar, packed
4 large egg whites ( or egg beaters, or 2 large eggs)
2 teaspoons vanilla
1 (11 ounce) bags Ghirardelli semi-sweet chocolate chips
walnuts (optional) or pecans (optional)
Directions:
Preheat oven to 375 degrees.
Stir flour with baking soda and salt, set aside.
In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
Gradually blend dry mixture into wet mixture.
Stir in nuts and chocolate chips.
Drop tablespoon of dough per cookie onto ungreased cookie sheets.
Bake at 375 degrees for 9-11 minutes or until golden brown.
Servings: Serve
Time preparation: 10 min.
Time total: 21 min.