How to make it

  • 1 Preheat oven to 350º. Lightly spray a large cookie sheet with nonstick cooking spray.
  • 2 In a large bowl, beat together the margarine, pineapple juice concentrate, sugar or substitute, and vanilla until light and fluffy. Beat in the egg until smooth.
  • 3 In a separate bowl, stir together the flour, salt, and baking soda. Add the dry ingredients to the margarine mixture in three parts, beating until just incorporated after each addition.
  • 4 Stir in the currants and chocolate chips. Drop the batter by rounded tablespoonfuls onto the prepared cookie sheet to make 18 cookies.
  • 5 Bake until the cookies are set on top and firm to the touch, 8 to 9 minutes. Cool on a wire rack.
  • Nutritional Values: Serving size: 1 cookie, Calories per serving: 142, Fat: 6g, Cholesterol: 12mg, Sodium: 150mg, Carbohydrate: 22g, Protein: 2g.
  • Note: After baking these cookies can be stored in plastic storage bag in the freezer. Then warmed in the microwave.
  • Note: A Diabetic Friendly cookie.
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Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    great recipe wonderful tasty many many 5 Forks thanks high5
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    " It was excellent "
    jett2whit ate it and said...
    I've never used tub butter for any baking tends to be watery. i will bookmark this one & let ya know when I try it!!
    Was this review helpful? Yes Flag

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