1 1/2 c. (3 sticks) margarine, softened

3/4 c. brown sugar substitute (I use Swerve brown sugar substitute)

1 1/2 c. sugar substitute (I use Splenda)

6 T. aquafaba (equivalent to 2 eggs)

1 T. pure vanilla extract

3 2/3 c. white whole wheat flour

1 1/2 t. baking soda

1 t. salt

4 T. instant espresso or coffee powder

1 c. sugar-free dark chocolate chips (I used Bake Believe)

In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.

Beat together margarine and sugars in a large mixing bowl until light and fluffy.

Add the aquafaba and vanilla and beat on medium speed until mixture is fluffy.

Add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Fold in the chocolate chips.

Cover the dough with plastic wrap and refrigerate for about 45 minutes (keep refridgerated in between baking rounds also).

Just before you’re ready to bake the cookies, preheat the oven to 350º F.

Roll the cookie dough into small balls and place them on baking pans lined with parchment paper. Bake for about 12 minutes, until lightly browned around the edges, rotating top-to-bottom and front-to-back halfway through the cooking time. Remove from the oven, allow to cool on the baking sheet for about 6 minutes, then remove to a wire rack to cool completely.

A version of my White Chocolate Espresso Cookies, just with chocolate chips (I also increased the recipe by 1/2 to make more cookies)

Yield: 88 cookies