Recipe by Annacia
I haven't tried this recipe yet but I couldn't pass up posting it because I don't want to lose it and others might enjoy a "legal" cookie recipe. I'm totally guessing at the yield. Zaar is listing the calorie and fat content (mostly fron the nuts) for a dozen cookines. Dividing 12 into that amount breaks down to each cookie having 33.5 calories. If you wish to lower it more just use less nuts.
Top Review by deanadolphin
I made this recipe because a local mechanic came to my rescue. He is a diabetic. I had never made a diabetic dessert before.
That being said, this recipe is really easy and fun to make. I couldn't find any sugar-free chocolate chips, so I used semi-sweet and chopped then up really fine. The taste of Splenda is not the greatest, but I think this is a great sweet treat for the diabetics out there. I haven't heard if my mechanic friend liked them, but if not, that's okay, my mom and I sure enjoyed them!
- 2 egg whites, at room temperature
- 158.51 ml sugar substitute (Splenda recommended)
- 0.25 ml salt
- 4.92 ml vanilla extract
- 236.59 ml finely chopped pecans
- 59.14 ml sugar-free chocolate chips, finely chopped
Directions See How It's Made
- Preheat oven to 350°.
- Beat egg whites until foamy.
- Gradually add sugar substitute and continue beating until they hold stiff peaks.
- Add salt and vanilla.
- Stir well.
- Stir in pecans and chocolate chips.
- Cover cookie sheet with foil and spray with a non stick spray.
- Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off.
- Leave overnight in oven with door closed.