Preheat oven to 350F, spray a 18 mini muffin pan and set aside.

Cream together your margarine, oil and brown sugar. Add in egg whites and vanilla and mix well.

Stir in flour and baking powder, then fold in chocolate chips.

Fill 18 mini muffin cups and bake in oven for 8-10 minutes.

As soon as they come out of the oven using a 1/2 Tbsp measuring spoon, make indents in your cookies, push down as hard as you can. Leave in the muffin pan to cool for 10 minutes then let cool on a cooling rack for another 15-20 minutes.

Mix together your jello powder, yogurt and cool whip until blended well and nice and fluffy. Place in a zip lock bag and pipe into cookie cups, or you can just use a spoon and scoop into cookie cups. Top with a chocolate chip,1 cookie is 3sp or 2 cookies is 3pp. Store in the fridge

Nutritional info, per cookie .. Calories 73... Fat 1.6g...Saturated fat 0.7g...Carbs 11.4g...Fiber 0.2g... Sugars 8g...Protein 1.2g