Ingredients
- 2 egg whites
- 1/2 carob chips
- 475 gr quick-cooking oats
- 300 gr sugar
- 160 gr all purpose flour
- 120 ml nonfat yogurt (plain)
- 110 gr margarine
- 80 gr miniature semisweet
- 60 gr cholesterol-free egg product
- 60 ml water
- 28 gr cocoa
- 4 gr vanilla
- 3 gr chocolate extract
- 2 gr baking soda
- 1 gr salt
Recipe by: Betty Crocker's Low-Fat Heat oven to 350 degrees. Mix sugar, margarine, yogurt, water, vanilla, chocolate extract and egg whites in large bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 5 cm apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched. ABOUT 5- half DOZEN COOKIES ----
