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Soft Chocolate Chip Cookies
Delicious, easy to make version of the old favorite cookie.
2 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp vanilla extract
1 cup margarine, softened
1 oz splenda (1/4 cup)
3.2 oz vanilla pudding, fat free
2 <span class="measurestring" title="cup chips (6 oz package)">cups chips</span> semisweet chocolate chips
1 cup chopped walnuts
2 large eggs
Pre-heat oven to 350° F (175° C).
Sift together the flour and baking soda, set aside.
For a "brown sugar" mix 1 tbsp sugar free maple syrup with the Splenda.
In a large bowl, cream together the margarine and Splenda.
Beat in the instant pudding mix. until blended.
Stir in the eggs and vanilla. Blend in the flour mixture.
Stir in the chocolate chips, and nuts, if desired. Drop cookies by rounded spoonfuls on to ungreased cookie sheet.
Bake for 10 to 12 minutes in pre-heated oven. Edges should be golden brown.
in 1 serving of Soft Chocolate Chip Cookies.
, 35% carbs, 6% protein.
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