Extra Light Ghirardelli Ultimate Chocolate Chip Cookies

This is a recipe from Ghirardelli, which I have modified slightly to make it healthier. It comes out a bit cake-like, which you can amend by substituting some of the pumpkin/applesauce with oil, say, 1/8 of cup or even up to 1/2 a cup.

• Ready In: 21 mins
• Serves: 48
• Yields: 4 dozen cookies

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) bag  Ghirardelli semi-sweet chocolate chips
•  walnuts (optional) or  pecans (optional)

Directions

1. Preheat oven to 375 degrees.
2. Stir flour with baking soda and salt, set aside.
3. In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
4. Gradually blend dry mixture into wet mixture.
5. Stir in nuts and chocolate chips.
6. Drop tablespoon of dough per cookie onto ungreased cookie sheets.
7. Bake at 375 degrees for 9-11 minutes or until golden brown.