These are a tasty, healthier version of chocolate chip cookies.
Makes 2 dozen
"The instant pudding and applesauce replace the shortening entirely. (Use chocolate pudding for chocolate chocolate chip cookies.) Since these cookies
are so moist, I suggest storing them in the refrigerator or freezer. They freeze wonderfully." (from Zonya's website)
Preheat oven to 350°. Coat one 9" x 13" baking dish with cooking spray.
1 cup unsweetened applesauce
3/4 cup cups firmly packed brown sugar
2 tsp vanilla
4 egg whites
1 lg pkg (5.1 oz) instant vanilla or (5.9 oz) chocolate pudding
1 tsp baking soda
1 tsp baking powder
2 cups whole-wheat pastry flour*
1 cup oats (quick-cooking or old-fashioned)
1/2 bag (12 oz) semi-sweet chocolate chips
* You can substitute 1 cup whole wheat flour and 1 cup all-purpose
Using a fork, mix applesauce, brown sugar, vanilla and egg whites well in a large bowl. In a medium-sized bowl, mix the pudding, baking soda, baking powder, and flour with a fork. Then add to the liquid ingredients and stir well. Add oats and mix.
Add chocolate chips and mix. Let dough sit about 10 min. Place dough in baking dish.
Lay a sheet of wax paper on top. Press dough out. Remove wax paper.
Bake 25 minutes. When you take the cookies out of the oven, they will look lightly
browned on top and be soft to the touch. They will firm up as they cool. Then cut into 24, equal-size bars. If keeping past 2 days, store cookies in refrigerator or
Nutrition information for 1 bar cookie:
135 Calories, Calories from fat 14%, 2 g fat, 1 g saturated fat, 2 g fiber, 0 mg of cholesterol, 165 mg sodium, 3 g protein, 28 g total carbohydrates, 16 g sugar