Q. I'm looking for a fun type of cookie to bring to a big event in my town. I want to surprise people with the cookies being lighter. I thought you of all people could help. Any ideas?

A. I think I might have just the cookie for you! This is a chocolate cookie made with melted semi-sweet chocolate chips. Only a few tablespoons of canola oil are added and some fat-free sour cream to make up the difference. Whole-wheat flour replaces half of the white flour, and the sugar is kept to a minimum. The big surprise is that each ball of chocolate cookie dough is wrapped around a Junior Mint! How fun is that?

LIGHTER JUNIOR MINT COOKIES

3/4 cup whole-wheat flour

3/4 cup unbleached white flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup semi-sweet chocolate chips

3 tablespoons fat free sour cream

3 tablespoons canola oil

1/3 cup granulated sugar

1/3 cup Splenda (or an additional 1/3 cup sugar)

1 teaspoon vanilla extract

1 large egg

2 tablespoons egg substitute

40 Junior Mints, 100 grams (available in the candy section of most supermarkets)

Powdered sugar as needed (optional)

In a medium-sized mixing bowl, combine whole-wheat and white flour, baking powder and salt.

Melt chocolate chips in a small bowl on low power in microwave.

In a large bowl, combine sour cream, canola oil, sugar and Splenda and beat on medium speed until smooth. Scrape the sides of the mixing bowl then pour in the melted chocolate and vanilla, beating until blended. Add the egg and egg substitute and continue to beat until smooth.

Pour the flour mixture into the chocolate mixture and beat just until blended. Divide dough into about four balls and wrap each in plastic wrap. Freeze until dough is firm (about 20 minutes).

Meanwhile, heat oven to 350 degrees. Shape each portion of dough into about 10 (1-inch) balls and wrap each ball around 1 Junior Mint candy. Place cookie balls on cookie sheets that have been coated with canola cooking spray (or line cookie sheets with parchment paper if desired).

Bake for about 10 minutes, watching carefully. Remove cookies to wire rack to cool. Once cool, dust the cookie tops with powdered sugar if desired.

Makes about 40 cookies.