Chips Ahoy!

Cookies have always been a problem for me 'cause I never can eat just one!  And then, before I know it, I have eaten hundreds more calories, and many more P+ than I really wanted.

But after modifying a traditional chocolate chip cooke recipe I have come up with a low fat recipe that I can make safely and happily.  I can eat a couple of these cookies and be completely satisfied because they are so sweet tasting and so flavorful!

And they are very low in fat...  substituting mashed fruit for some of the butter, and an egg white for a whole egg will lower the fat content considerably... and what you end up with is a really tasty, very skinny cookie.  But I guarantee that no one you serve them to will even think of that.  They are crispy and chewy and quite perfect!

These cookies do have the slightest hint of banana flavor so if that deters you at all, use unsweetened applesauce instead of the mashed banana.  And make them with any flavor baking chips you like, too... peanut butter, chocolate, white chocolate or the butterscotch, which I used here. 

I just found a new white yogurt chip and I will be mixing those with dark chocolate chips in my next batch. *

Chips Ahoy!
Makes 24 cookies

• 1/2 cup white flour
• 1/2 cup whole wheat flour
• 1/4 tsp baking soda
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 Tbs melted butter
• 2 Tbs well-mashed banana
• 1 tsp vanilla
• 2 Tbs egg white (or white from 1 egg)
• 1/2 cup baking chips of choice

1. Preheat your oven to 350°F and coat your cookie sheet lightly with a non-stick spray.
2. In a medium bowl, blend the flours with the baking soda, and set aside.
3. Mix the mashed banana, vanilla, and egg white together in a small bowl.  Pour the  mixture over the sugars and melted butter, in a large bowl.  Beat it with a whisk till it is light and smooth.
4. Pour the dry ingredients into the wet ingredients and beat well till smooth and creamy.
5. Fold in the chips and mix till they are evenly distributed throughout the batter.
6. Drop the batter by the spoonful onto the prepared cookie sheet and bake for 10 minutes.
7. Take the cookie sheet from the oven and leave the cookies resting on it for a couple of minutes before removing them to a cooling rack.  They will be very soft when they first come out of the oven and will break if you try to move them too soon.

Per serving of 2 cookies.
Weight Watchers P+ = 3.
Calories 131; Protein 2g; Carbohydrate 26g; Fat 2g; Fibre 1g.

Note:
The N.I. is going to vary slightly with the type of chip you use.  When opting for chocolate chips I suggest selecting a semi-sweet dark chocolate chip over a milk chocolate, to keep the fat content down.

Melt the butter in the microwave for convenience.

Mash the banana well in a small dish then add the vanilla and egg white, and mix.

Stir the sugars with the melted butter and the banana mixture.  Beat with a whisk until smooth.

Add the chips and stir till evenly distributed.

Drop by spoonfuls onto your prepared cookie sheet.   Make sure to leave room for expansion while baking.

The cookies will be golden when baked.  Leave them on the sheet for a couple of minutes before removing them to a cooling rack.

Enjoy with a glass of milk or your favorite coffee!

* Update...  I did make that batch with the white yogurt and dark chocolate chips, along with applesauce instead of banana and they were goooood... but  I think I like the banana better.

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