Cinnamon Chocolate Chip Cookies
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Margarine/Butter||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Granulated fructose/5 1/2 teaspoons sugar substitute||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Egg substitute/2 large eggs, beaten||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Semi sweet chocolate chips/Bittersweet chocolate chips||2⁄3 Cup (10.67 tbs)|
|Coarsely chopped walnuts||2⁄3 Cup (10.67 tbs)|
Preheat oven to 375Â°.
Set aside a large nonstick baking sheet.
In a bowl, whisk together flour, baking powder, and baking soda.
In a large bowl, cut in the margarine.
In a cup, mix the fructose and cinnamon together.
Gradually add to the margarine while creaming together thoroughly.
In a cup, mix together egg substitute and vanilla.
Add to the creamed mixture.
Beat until smooth.
Add flour mixture all at once.
With a fork, mix it all together.
It will seem quite dry.
If it's too dry, sprinkle on 1 teaspoon of water and mix in.
Add chocolate chips and walnuts.
Mix and distribute evenly.
With a teaspoon or your fingers, form a cookie on the baking sheet and slightly spread out.
Place on baking sheet fairly close together.
They will not spread much while baking.
Try to make sure that there are equal amounts of chips and nuts in each cookie.
Bake for 10 to 15 minutes or until lightly browned.
Remove from oven, cool for 5 minutes, and place cookies on a rack to finish cooling.