Low Cal Chocolate Chunk Cookies Recipe

Name: Low Cal Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup becel 50% reduced-calorie margarine; ½ cup Splenda sugar substitute; ½ cup brown sugar; 2 eggs; 1 teaspoon pure vanilla extract; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 ½ cups whole wheat flour; 6 squares bakers semi-sweet chocolate squares

Servings: persons

1 cup becel 50% reduced-calorie margarine
½ cup Splenda sugar substitute
½ cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 ½ cups whole wheat flour
6 squares bakers semi-sweet chocolate squares

1
Mix dry ingredients, Flour baking soda, powder, salt, cinnamon in a seperate bowl.
2
Set aside.
3
Coarsely chop bakers chocolate squares, set aside.
4
Blend margarine, Splenda and brown sugar.
5
Add eggs and vanilla.
6
Blend in dry ingredients.
7
Now mix in chocolate chunks.
8
Spoon onto cookie sheet.
9
Bake for 10 minutes.
10
Enjoy!

1351

kcal

Calories

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup becel 50% reduced-calorie margarine, ½ cup Splenda sugar substitute, ½ cup brown sugar, 2 eggs, and more.

Yes, Low Cal Chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Cal Chocolate Chunk Cookies

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