Chocolate Chippers

Imagine a cross between a chocolate chip cookie and a chocolate chip muffin. (But it’s a low fat, whole-grain cross of course.) One chocolate chipper is a guilt-free way to satisfy a sweet tooth or kick a chocolate craving – but I suggest keeping extras in the fridge or freezer so you aren’t tempted to eat them all!

• 1 ½ cups Splenda granulated or sugar
• 1 ¼ cups whole wheat pastry flour
• ¼ cup milled flaxseed
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsweetened applesauce
• ½ cup egg whites
• 1 tablespoon vanilla extract
• 1 tablespoon macadamia nut oil
• 2 ounces mini semisweet chocolate morsels
• cooking oil spray

1. Preheat oven to 375°F.
2. Combine Splenda, flour, flaxseed, cocoa, baking powder, baking soda, and salt in a large bowl and stir to mix.
3. In a separate bowl, stir to combine applesauce, egg whites, vanilla, and oil.
4. Pour liquid ingredients into dry ingredients, and mix just until dry ingredients are moistened. Stir in chocolate chips.
5. Coat a 12-well muffin tin with cooking oil spray and divide dough evenly between wells.
6. Bake for 9 minutes and promptly remove from oven.  Allow cookies to stand for 10 minutes, then wrap individually in plastic wrap and store in refrigerator or freezer. (To reheat a frozen chipper, remove plastic wrap and microwave for 30 seconds).

Makes 12 servings

Per serving: 114 calories, 4 g total fat, 0 g saturated fat, 0 mg cholesterol, 18 g total carbohydrate, 3 g dietary fiber, 4 g protein, 207 mg sodium.

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