NO SALT CHOCOLATE CHIPS

Salt Free Chocolate Chip Cookies  Printer Version Lacto Ovo — 1 Carb Choices © 1947-2013 This is the recipe that was inadvertently dropped from The No Salt, Lowest Sodium Baking Book. For that we apologize. Try the cookie now and maybe you'll forgive us. Click Here For: Chocolate Chip Cookie With Peanut Butter base Nutritional Information Sodium Per Recipe: 305.4 mg Sodium Per Cookie (with butter): 4.977 mg Sodium Per Cookie (using applesauce): 4.439 mg Sodium Per Cookie (using unsalted peanut butter): 5.09 mg Nutrient Values Per Cookie: Calories: 129.2 Protein: 1.174 g Carbohydrate: 11.4 g Dietary Fiber: .416 g Total Sugars: 7.014 g Total Fat: 8.882 g Saturated Fat: 5.08 g Monounsaturated Fat: 2.242 g Polyunsaturated Fat: 1.044 g Cholesterol: 23.5 mg Trans Fatty Acids: 0 g Total Omega-3 FA: .172 g Total Omega-6 FA: .164 g Calcium: 21.4 mg Potassium: 57 mg Sodium: 4.977 mg Vitamin K: .589 mcg Folic Acid: 7.219 mcg Makes 60 Cookies May Halve Recipe 2 1/4 cups all-purpose unbleached flour (5.625 mg) 1 tablespoon Ener-g baking soda or Baking Powder* (trace) 1 cup (2 sticks) unsalted butter, softened (49.9 mg) 3/4 cup less one-tablespoon granulated sugar or Splenda (trace) 1/2 cup plus 1-tablespoon brown sugar or brown Twin Sugar (31.6 mg) 2 tablespoons Grandma's Robust Molasses (22 mg) 1 tablespoon pure vanilla extract (1.17 mg) 2 level tablespoons sour cream (12.7 mg) 1 tablespoon nonfat milk with added Vitamin A (12.9 mg) 2 large eggs (126 mg) 1 12-oz. (2-cups) package NESTLÉ Toll House Semi-Sweet Chocolate chip morsels (48 mg) 1 cup chopped or ground unsalted walnuts (1.6 mg) In small bowl Sift together the flour and Ener-g baking soda. In another bowl, beat together the softened unsalted butter, sour cream, sugars or Splenda***, molasses, vanilla extract and nonfat milk in large mixer bowl until creamy. Add eggs one at a time. Beat well after each until creamy. Gradually beat in flour mixture. Stir in the morsels and unsalted walnuts if you're going to use them. Preheat your oven to 375°F about ten minutes before preparing first batch on cookie sheets. Drop by rounded teaspoon onto ungreased baking sheets or on baking sheets covered with parchment or cooking paper. Bake at 375°F for 9 to 12 minutes or until golden brown. Don't over bake. Cool on baking sheets for 1 to 2 minutes. Move to rack to cool. Each subsequent batch may take a minute or more to cook unless oven is left to completey reheat for about five minutes. Live in Denver at 5,000+ feet? Increase the flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes.