LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES
These delicious low-fat double chocolate chip cookies have half the fat of regular ones but taste just as decadent.
Provided by Fiona Haynes
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Gather the ingredients and preheat oven to 375 F.
- Line 2 cookie sheets with parchment paper or a silicone mat.
- In a large bowl, beat butter and sugars together with an electric mixer until creamy.
- Add egg white and vanilla and mix until well blended.
- In a medium bowl, combine the flour, baking soda , salt, and cocoa powder.
- Gradually add the flour mixture to the egg and sugar, mixing between each addition with the electric mixer on low speed.
- Remove bowl from mixer and use a wooden spoon to work the dough together. Don't worry if the dough seems a little crumbly at first. Gently stir in chocolate chips.
- Drop the cookie dough by the teaspoonful onto prepared cookie sheets.
- Bake for 8 to 10 minutes.
- Cool on the cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
- Serve and enjoy!
Nutrition Facts : Calories 105 kcal, Carbohydrate 16 g, Cholesterol 17 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 75 mg, Sugar 9 g, Fat 4 g, ServingSize 18 cookies (18 servings), UnsaturatedFat 0 g
DOUBLE CHOCOLATE CHIP COOKIES
A chocolate cookie studded with chocolate chips? Yes, please! If you are a fan of softer cake-like chocolate cookies, this recipe is for you. Adding mashed bananas doesn't just add flavor but also adds sweetness and moisture to these soft cake-like cookies, allowing for the reduction of sugar and fat in the recipe. There are mini chocolate chips as well as cocoa powder in these cookies for a double hit of chocolate. The cocoa powder makes the dough deeply chocolatey and the chips add little bits of melty sweet chocolate with every bite..
Categories Snacks,Dessert
Time 20m
Yield 30 servings
Number Of Ingredients 11
Steps:
- Arrange oven racks in top and bottom thirds of oven and preheat to 375°F. Line 2 baking sheets with parchment paper. In medium bowl, whisk flour, cocoa powder, and baking soda. In large bowl, whisk butter and sugar. Add bananas, egg, egg yolk, vanilla, and salt and whisk until blended. Add dry ingredients to wet ingredients and, using rubber spatula, mix until ingredients are fully blended and dough forms. Fold in chocolate chips.
- Scoop out dough by 2 tablespoonfuls and place on prepared baking sheets, arranging dough evenly apart. Bake, rotating and reversing pans from top and bottom racks halfway through baking, until cookies are puffy and soft in middle but firm around edges, 5 to 6 minutes. Let cool on wire racks.
- Serving size: 1 cookie
Nutrition Facts : Calories 65 kcal
LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES
These came from a Pillsbury healthy baking cookbook. They make a small batch, so double if you're serving them to more than a couple of people. Also, the dough can get a little dry near the end sometimes. Adding a little bit of milk or chocolate liqueur will help loosen it up nicely.
Provided by SaraStar
Categories Drop Cookies
Time 38m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375°.
- In large bowl, combine brown sugar and margarine until light and fluffy.
- Add vanilla and egg white; blend well.
- Add dry ingredients; mix well.
- Mix in chips.
- Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
- Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 72.4, Fat 3.1, SaturatedFat 1, Sodium 65.2, Carbohydrate 11.1, Fiber 0.6, Sugar 6.4, Protein 1
VEGAN DOUBLE CHOCOLATE CHIP COOKIES- LOWER FAT
Make and share this Vegan Double Chocolate Chip Cookies- Lower Fat recipe from Food.com.
Provided by Megannnnnnnn
Categories Dessert
Time 25m
Yield 36 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
- In a large bowl sift together flour, cocoa, baking soda and salt.
- In a seperate large bowl cream together oil, sugar/stevia, and applesauce. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
- Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
- Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
- Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
- Variations:.
- For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
- For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).
Nutrition Facts : Calories 85.7, Fat 3.5, SaturatedFat 1.1, Sodium 104.6, Carbohydrate 13.7, Fiber 1.3, Sugar 5.4, Protein 1.5
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