|1||package (8 ounces) reduced fat cream cheese, softened|
|1/2||cup unsalted butter, softened|
|5||tablespoons canola oil, divided|
|1/2||cup Sugar In The Raw®|
|1/2||cup Stevia In The Raw® Bakers Bag|
|2||teaspoons pure vanilla extract|
|1 ¼||cups all-purpose flour|
|1||cup whole wheat flour|
|1/2||teaspoon baking soda|
|6||tablespoons unsweetened cocoa|
In large bowl beat cream cheese, butter, 3 tablespoons canola oil, Sugar In The Raw®, Stevia In The Raw® and vanilla with electric mixer. Combine all-purpose and whole wheat flours with baking soda. Blend well. Add flour mixture to wet ingredients, mix well. Cover and refrigerate 30 minutes.
Divide dough in half. In small bowl combine cocoa and remaining canola oil; blend well. Add cocoa mixture to one half of dough; mix until blended. Divide each half into two equal parts. You should have two white and two chocolate pieces.
Roll each dough piece into a 10" x 8" rectangle on floured surface. Place chocolate rectangle on top of white rectangle dough piece. Starting from the short side, roll dough tightly to form a log. Repeat with remaining dough. Wrap each log tightly with plastic wrap. Refrigerate 1 hour.
Preheat oven to 350°F.
Cut dough into ¼ inch thick slices; place 2 inches apart on ungreased baking sheets.
Bake 10-12 minutes or until lightly browned. Let stand 2 minutes before transferring to cooling rack. Cool completely.
Per Serving (1 cookie): 70 calories, 1g protein, 7g carbohydrates, 1g fiber, 4.5g fat, 10mg cholesterol, 35mg sodium.