Better For Your Heart Chewy Chocolate Chip Cookies Low Fat Recipes

CHEWY CHOCOLATE COOKIES (LOW FAT)

Steps:

• Preheat oven to 350°F Grease two cookies sheets.
• Beat egg whites until frothy.
• Sift sugar, cocoa and flour into the whites.
• Add water.
• Continue beating on high for a few minutes until the mixture thickens.
• Fold in walnuts and chocolate chips with a rubber spatula.
• Place generous spoonfuls on the mixture one inch apart on the cookie sheets.
• Bake 12-15 minutes, until firm on top but soft on the inside. It is best to bake these one sheet at a time.
• Cool on a wire rack.

THE BEST LOWER FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well.
• In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips, and if you like add the walnuts.
• Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).

THE HEART HEALTHIEST CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 350°F Coat 2 baking sheets with cooking spray, or line with parchment paper.
• 2. Blend walnuts in food processor 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down sides of food processor occasionally. Transfer to bowl.
• 3. Whisk together brown sugar and ½ cup water in small saucepan, and bring mixture to a boil. Pour brown sugar mixture over ground walnut butter, add vanilla extract, and stir until no lumps remain.
• 4. Whisk together oat flour, baking soda, salt, and cinnamon in separate bowl. Stir oat flour mixture into walnut mixture. Cool 10 minutes. Fold in oats, then chocolate chips.
• 5. Shape cookie dough into 2-inch balls, and place 2 inches apart on prepared baking sheets. Flatten cookies with bottom of drinking glass dipped in water. Bake 8 to 10 minutes, or until cookies begin to brown and tops look dry. Cool 3 minutes on baking sheets, then transfer to wire rack to cool completely.

BETTER FOR YOUR HEART - CHEWY CHOCOLATE CHIP COOKIES LOW FAT

Steps:

• Combine oil and syrup in large bowl, stir with whisk, add sugars and stir until well blended, add vanilla, butter flavoring and egg whites.
• Lightly spoon flours into dry measuring cups and combine flours, baking soda and salt in a small bowl - add to sugar mixture, stirring until well combined.
• Add chips - cover and chill 1 hour.
• Preheat oven to 375°.
• Drop dough by level tablespoons, 2-inches apart on cookie sheets coated with cooking spray.
• Bake for 8 minutes, remove and cool on pan for 2 minutes; remove and cool on wire racks.
• I use Silpat liners - thus not needing cooking spray - I recommend everyone buy some Silpat liners (I've given them away to almost everyone I know!).