2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup vegetable oil spread (I always use butter rather than man-made products)
1 cup Splenda Brown Sugar Blend
2 large eggs
1 tbsp vanilla extract
1 cup sugar free chocolate chips
Preheat oven to 375-degerees. Line baking sheets with parchment paper.
In a bowl, combine flour, baking powder, baking soda and salt.
In a mixing bowl, mix together vegetable oil spread and brown sugar blend. Mix in eggs, one at a time. Stir in the vanilla extract. Mix in flour mixture then fold in chocolate chips.
Drop by rounded tablespoons onto prepared baking sheets. Bake at 375-degrees for 11 to 13 minutes. Cool a couple minutes on cookie sheets then transfer to a wire rack to cool completely.
Yield: 4 dozen
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