CHEWY CHOCOLATE COOKIES (LOW FAT)
These cookies develop a hard outer-layer that often cracks open and a moist and chewy interior. They have an intense chocolate flavor, reminiscent of fudgy brownies.
Provided by This Spatula
Categories Drop Cookies
Time 50m
Yield 20-30 Cookies, 20-30 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 133.3, Fat 5.7, SaturatedFat 1.5, Sodium 12.6, Carbohydrate 21.4, Fiber 2.1, Sugar 17.3, Protein 2.7
BETTER FOR YOUR HEART - CHEWY CHOCOLATE CHIP COOKIES LOW FAT
You would never believe that a cookie without butter and whole eggs could be this good. I have made these several times and each time I get a "mmmm...these are really good mom!" I came across this Chocolate Chip Cookie (CCC) recipe in Cooking Light. being an AVID CCC lover I knew I had to try. These were almost as good as the original Tollhouse recipe and without the worry of added fats (ie butter, whole eggs) I feel better about eating these. The result is a thick, chewy Chocolate Chip Cookie. Oh - the original recipe didn't call for butter extract - that was my own addition...I've also skipped the chilling and everything worked out just fine! The original recipe called for corn syrup - but honey works just as well and is not nearly as bad for you as HFCS...**UPDATE** I also wanted to add that recently we have been using organic virgin coconut oil instead of canola and it gives it the yummiest, most subtle "something" flavor. We also like to use these for ice cream sandwiches - because there is no butter the cookies dont get rock hard and they keep their nice chewy consistency. You can also try my oatmeal cookie recipe, also low fat & yummy! #300761
Provided by dukeswalker
Categories Drop Cookies
Time 1h40m
Yield 44 serving(s)
Number Of Ingredients 13
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!).
FAT-FREE CHEWY CHOCOLATE COOKIES
These are so fudgy and chewy they almost melt in your mouth. I was looking for a low-fat chocolate cookie but never expected to find something this good. These make me feel like I'm in chocaholic's heaven! I found these online, but they're originally from a Karo pamphlet.
Provided by Kree6528
Categories Drop Cookies
Time 24m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Spray cookie sheets with cooking spray.
- In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
- Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
- Drop by rounded teaspoon onto prepared cookie sheets.
- Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
- Do not overbake.
- Cool on wire rack.
BIG FAT CHEWY CHOCOLATE CHIP COOKIES
Whole wheat flour & oat cookies loaded with chocolatey goodness! These delectable big soft 200-calorie vegan cookies have been named 'favorite cookie' by quite a lot of people I've made them for, which makes me proud of this creation. I hope you enjoy them as much as I do!
Provided by Ravenhood
Categories Chocolate Chip Cookies
Time 22m
Yield 12 big cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Move oven rack to slightly above middle and turn oven on to 375°F In one bowl, sift dry ingredients together and set aside. In another bowl, beat margarine with brown sugar, then add the rest of the wet ingredients and mix until well combined.
- Pour wet mixture into dry mixture and mix until just combined. Spoon 12 batches on the greased and foil-lined cookie sheet and, with a water-wet spoon, spread out and push down the batter to the height of the chocolate chips.
- Bake for 8-12 minutes, careful not to overbake - Cookies should be soft and will harden a little bit after being cooked. Transfer cookies to a cooling rack after 1-2 minutes of taking them out of the oven. Best eaten warm.
CHEWY CHOCOLATE COOKIES
Make and share this Chewy Chocolate Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 9m
Yield 54 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- In large mixer bowl; cream butter and sugar until light and fluffy.
- Add eggs and vanilla; beat well.
- Combine flour, cocoa, baking soda and salt; gradually blend into creamed mixture. Stir in peanut butter or chocolate chips.
- Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.).
- Cool slightly; remove from cookie sheet onto wire rack. Cool completely.
Nutrition Facts : Calories 123.7, Fat 6.5, SaturatedFat 3.6, Cholesterol 18.2, Sodium 100.7, Carbohydrate 14.6, Fiber 0.7, Sugar 9.8, Protein 2.1
BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by Concoctionista
Categories Dessert
Time 25m
Yield 18 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.3, Fat 13.9, SaturatedFat 8.4, Cholesterol 42.6, Sodium 112.1, Carbohydrate 40, Fiber 1.5, Sugar 27.6, Protein 2.8
LOW FAT OATMEAL CHOCOLATE CHIP COOKIES
Make and share this Low Fat Oatmeal Chocolate Chip Cookies recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.
- Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute Cookies will be light brown at the edges when done.
- Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Nutrition Facts : Calories 124.7, Fat 3.8, SaturatedFat 2, Cholesterol 10.3, Sodium 103.9, Carbohydrate 22.1, Fiber 1.3, Sugar 12.8, Protein 2
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