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Meringue Cookies


  • 8 egg whites
  • 1 ½ c. Splenda
  • 1 c. (6 oz.) semisweet chocolate morsels, melted


  1. Preheat oven to 250 degrees F.
  2. Beat egg whites at high speed with mixer until foamy.
  3. Add Splenda, 1 tbsp. at a time, beating until stiff peak forms.
  4. Drop by ¼ cupfuls onto parchment paper-lined baking sheets.
  5. Bake for 30 minutes at 250 degrees F.
  6. Turn oven off and let meringue stand in oven for 30 minutes with oven door closed.
  7. Spread thin layer of chocolate on flat sides of meringues.
  8. Let stand on wax paper 2 hours.

Makes 2 dozen cookies.




Wheat Chocolate Chip Cookies


  • 4 cups of semisweet chocolate
  • 4 1/2 cups of buckwheat flour
  • 3 eggs
  • 2 cups of brown sugar
  • 1 cup of white sugar
  • 1 tsp of baking soda
  • 1 cup of crush walnuts
  • 1 3/4 cups of butter
  • 1/2 tsp of salt
  • 1 tsp of baking soda


  1. Heat the oven to 350-375 degrees.
  2. Mix the dry ingredients: flour, sugars, baking soda, salt and crush walnuts and chocolate chips.
  3. Add the eggs and butter.
  4. Mix everything well.
  5. Roll a spoonful of dough in your palm and flatten it on a baking sheet.
  6. Place the cookies in the oven for 10 minutes.

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