• 3/4 cup all-purpose flour
  • 1/2 cup brown sugar, light or dark, packed
  • 2 tbsp unsalted butter, softened
  • 1 egg white (large)
  • 2 tsp Canola oil
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3 oz semi-sweet chocolate chips


  1. Preheat oven to 375 degrees F. Line large baking sheet with wax paper or silicone mat In medium bowl, blend butter, oil, and sugar for approx. 2 minutes with electric mixer. Add in vanilla extract, egg white, and salt. Blend until well-combined.
  2. In small bowl, mix together flour and baking soda. Slowly add dry ingredients to wet ingredients, blending just until moistened.
  3. Fold in semi-sweet chocolate chips. Cover bowl with saran wrap and refrigerate batter for at least one hour.
  4. Place half-teaspoons of dough onto baking sheet. Bake cookies for approx. 4 to 6 minutes
  5. Remove pan and let cookies cool on pan for one minute. Remove cookies to wire rack to finish cooling completely.
  6. Store in airtight container.

    These are 1 smart point per serving. Tip: if making the cookies in half-teaspoon size is too cumbersome, you can make in teaspoon size and just count as 2 smart points.
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