- 1/3 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup reduced-calorie sweetener
- 1 tablespoon instant espresso granules
- 1/2 cup egg substitute
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup (about 4.5 ounces) finely chopped premium dark chocolate
- 1/2 cup chopped walnuts, toasted (optional)
- calories 107
- caloriesfromfat 42 %
- fat 5 g
- satfat 2.3 g
- monofat 0.8 g
- polyfat 1.1 g
- protein 1.9 g
- carbohydrate 15 g
- fiber 0.6 g
- cholesterol 6 mg
- iron 0.8 mg
- sodium 57 mg
- calcium 23 mg
How to Make It
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes or until well blended. Add egg substitute, beating until well blended.
Combine flour and next 3 ingredients; add to butter mixture, beating at low speed just until blended. Stir in chocolate and, if desired, nuts.
Divide dough in half; shape each portion into a 10- x 2-inch log on a lightly greased baking sheet.
Bake at 350° for 23 to 25 minutes or until firm and lightly browned. Cool on baking sheet 5 minutes. Remove to wire racks to cool completely.
Cut each log diagonally into 1/2-inch slices with a serrated knife, using a gentle sawing motion. Place slices on ungreased baking sheets.
Bake at 350° for 7 to 9 minutes; turn cookies over, and bake 7 to 9 more minutes or until cookies are browned. Remove cookies to wire racks to cool completely.
Note: For testing purposes only, we used Equal Sugar Lite, Café Bustelo Instant Coffee (Espresso), and Ghirardelli Dark Chocolate.
Per cookie (without nuts): Calories 94 (35% from fat); Fat 7g (sat 1g, mono 6g, poly 2g); Protein 6g; Carb 14g; Fiber 5g; Chol 6mg; Iron 8mg; Sodium 57mg; Calc 21mg.