By Melinda Maryniuk, MEd, RD, CDCES
Makes: 16 cookies Serving size: 4 cookies Per serving: 7 g carb, 63 calories
2 egg whites
½ tsp cream of tartar
2 packets (equivalent to 4 tsp) Sugar substitute (I used Splenda)
½ tsp vanilla
1 ½ oz semi-sweet chocolate chips (about ¼ cup)
Preheat oven to 250 degrees. Line baking sheet with parchment paper. Beat the egg whites and cream of tartar to form soft peaks. Add the sugar substitute and vanilla and beat again to form stiff peaks. Fold in the chocolate chips. Spoon mixture onto parchment paper to make 16 cookies about 1 inch in diameter. Bake 30 minutes or until cookies are dry and easily moved from the paper. Turn oven off and let cookies stay in the oven for 10 more minutes. Remove and let cool completely before storing in an airtight container.
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