Extra Light Ghirardelli Ultimate Chocolate Chip Cookies

• 2 1/4 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened applesauce or 1 cup pumpkin puree
• 3/4 cup Splenda sugar substitute
• 3/4 cup brown sugar, packed
• 4 large egg whites (or egg beaters, or 2 large eggs)
• 2 teaspoons vanilla
• 1 (11 ounce) bag Ghirardelli semi-sweet chocolate chips
• walnuts (optional) or pecans (optional)

1. Preheat oven to 375 degrees.
2. Stir flour with baking soda and salt, set aside.
3. In large mixing bowl, cream butter with sugar, brown sugar, eggs and vanilla.
4. Gradually blend dry mixture into wet mixture.
5. Stir in nuts and chocolate chips.
6. Drop tablespoon of dough per cookie onto ungreased cookie sheets.
7. Bake at 375 degrees for 9-11 minutes or until golden brown.

whole wheat flour, baking soda, salt, unsweetened applesauce, splenda sugar substitute, brown sugar, egg whites, vanilla, ghirardelli, walnuts

Taken from www.food.com/recipe/extra-light-ghirardelli-ultimate-chocolate-chip-cookies-141936 (may not work)