These are pretty good! My father had a stroke recently, and even though we already eat pretty healthily, I've been looking for healthier alternatives to some of our indulgences. I wasn't sure how much egg substitute would equal 3 egg whites, so I put one egg white in a 1/2 cup, saw it filled about 1/3 of it, and then filled the rest of the 1/2 cup with egg substitute. I couldn't justify using all of the sugar, so I replaced the granulated sugar with Splenda and kept the brown sugar as called for. The batter didn't taste as chocolatey as I wanted, so I dumped in extra cocoa (probably equal to a small 1/4 cup), and next time I'll use even more. For the chocolate chips, I cut up regular sized ones, some into fourths, and some into very small flakes, hoping this would add some 'real' chocolate taste to each bite (it did). I also used whole wheat flour instead of all purpose. It seems that, whether in dough or cookie form, these need to sit a while to taste their best. The first time I made them I let the dough sit in the fridge for only about an hour (1 1/2 tops) first and they didn't taste well about 10 min. out of the oven, but tasted better later that night and even better the next morning. The next day, after the dough had sat in the fridge overnight, they tasted pretty good right out of the oven and not quite as good after. I'll update when I figure out if this was just a fluke or not! Also, these puff up a LOT, so be sure to flatten them good first! Editing to add: I tried
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