2 egg whites
Pinch of salt
1/8 tsp peppermint extract (may use vanilla instead)
1/2 cup Splenda Granular
1/2 cup sugar free chocolate chips
1/2 cup chopped pecans
1. Preheat oven to 350. Lightly grease or spray large baking sheet. Set aside.
2. Beat egg whites, salt, and extract til frothy. Gradually add Splenda. Beat until stiff peaks form.
3. Carefully fold in chips and pecans.
4. Spoon large teaspoonfuls onto baking sheet and bake 12-15 minutes. Remove from pan to cool.
Nutrition Information per cookie:
4.5 g fat
0 mg cholesterol
10 mg sodium
4 g carbohydrate
Dietary exchanges: 1 fat