HEALTHY CHOCOLATE CHIP COOKIES
These healthy chocolate chip cookies are thick, chewy, and contain no butter! This low sugar, easy recipe satisfies any sweet tooth!
Provided by Erin Clarke / Well Plated
Categories Dessert
Time 1h23m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the egg, stopping as soon as it is blended.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients. With a rubber spatula, stir to combine, stopping as soon as the dry ingredients disappear. The dough will seem very stiff and dry at first. Use the spatula to gently push and "smush" the dough and stir and fold as needed. It will come together.
- Fold in the chocolate chips. Chill the dough for at least 1 hour, or press plastic over the top and chill for up to 2 days.
- When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- With a cookie scoop or spoon, portion the dough, then use your hands to roll into balls that are 1 ½-inches in diameter (you should have 18 total). Arrange on the baking sheet, leaving at least one inch between each. Place any uncooked dough balls that do not fit on the sheet in the refrigerator to continue chilling while the first batch bakes.
- Bake for the cookies for 8 to 9 minutes, until very lightly browned around the edges and feel dry on the sides and top when lightly touched. They will still appear underdone in the centers. Do not over bake or the cookies will be dry. The cookies will not spread much as they bake.
- Place the baking sheet on a wire rack and let the cookies cool on the sheet for 2 minutes. Carefully remove the cookies to the rack to finish cooling completely. The cookies will be fragile at first but will firm up and their texture will improve as they cool. Repeat with the remaining dough balls, cooling the sheet completely between batches. Enjoy!
Nutrition Facts : ServingSize 1 (of 18), Calories 116 kcal, Carbohydrate 14 g, Protein 2 g, Fat 6 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 9 mg, Fiber 1 g, Sugar 7 g
CHOCOLATE CHUNK COOKIES (LOW FAT/LOW CALORIE)
This is a chewy, cakey-type cookie, rather than a thin crisp one. I definitely don't like this made with mini chocolate chips. The original recipe said to bake at 375 for 10-12 minutes, but I burned the first batch terribly, so I bake them at 350 for 10-12 minutes. The batter is VERY thick, but you shouldn't need to add extra milk or melt the butter -- I never have and they always turn out well.
Provided by wife2abadge
Categories Drop Cookies
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Combine sugars, butter, eggs whites, and vanilla til creamy.
- Combine the flours, oats, soda, and salt and add to butter mixture.
- Stir just until moistened -- do not overmix.
- Stir in chocolate pieces.
- Drop by rounded teaspoonfuls, 2 inches apart on baking sheets that have been sprayed with nonstick spray.
- Bake at 350 degrees for 10 minutes or until the edges are lightly browned.
- Remove cookies to racks to cool.
Nutrition Facts : Calories 76.6, Fat 2.3, SaturatedFat 1.4, Cholesterol 3.5, Sodium 65.2, Carbohydrate 13.1, Fiber 0.7, Sugar 8.3, Protein 1.1
HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES
These cookies don't taste "healthy," which makes them the perfect way to avoid breaking any eat-better resolutions. Toasting the oats before adding them to the batter helps maintain their chewy texture, even after baking.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield About 30 cookies
Number Of Ingredients 11
Steps:
- Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
- Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
- In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
- Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.
THE BEST CHOCOLATE CHUNK COOKIES
Provided by Food Network
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Position racks in the center and top third of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper.
- Sift the flour, baking soda, and salt into a medium bowl. Set aside.
- In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until well blended, about 2 minutes; scrape down the bowl.
- Beat the eggs and vanilla in a small bowl. Add to the butter mixture and blend well; scrape the bowl again. On low speed, add the flour mixture and beat until just mixed; scrape down the bowl. Add the chocolate and optional nuts and mix until incorporated into the dough.
- Drop rounded tablespoons of the dough onto the prepared sheets, spacing them about 2 inches apart. Bake, switching the position of the sheets from top to bottom and front to back halfway through baking, until the cookies are golden brown but the centers seem slightly underdone, about 13 minutes. Do not overbake or the cookies will be crisp throughout instead of chewy. Cool for a few minutes on the baking sheets, then transfer to wire cooling racks to cool completely. The cookies will crinkle as they cool. (Store at room temperature in airtight containers for up to 1 week.)
CHOCOLATE CHUNK COOKIES (LOW FAT/LOW CALORIE)
Make and share this Chocolate Chunk Cookies (Low Fat/Low Calorie) recipe from Food.com.
Provided by smelly0610
Categories Drop Cookies
Time 40m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugars, butter, eggs whites, and vanilla til creamy.
- Combine the flours, soda, and salt and add to butter mixture.
- Stir just until moistened
- Stir in chocolate
- Drop by rounded teaspoonfuls, 2 inches apart on baking sheets that have been sprayed with nonstick spray.
- Bake at 350 degrees for 10 minutes or until the edges are lightly browned.
- Remove cookies to racks to cool.
Nutrition Facts : Calories 63, Fat 2.1, SaturatedFat 1, Cholesterol 0.2, Sodium 85, Carbohydrate 9.8, Fiber 0.8, Sugar 4, Protein 1.3
LOW FAT LOW CALORIE DUTCH CHOCOLATE CAKE
This cake is easy to make. It's surprisingly moist and the perfect snack to satisfy those chocolate cravings. Enjoy!
Provided by Haleh Welcher
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all of the dry ingredients together.
- Then add the remaining ingredients.
- Mix with an electric mixer set on LOW.
- Increase the speed to medium-high and beat for another 3 minutes, (until it lightens).
- Spray a muffin tray with fat free butter flavor PAM.
- Pour the batter into the cups and bake at 350 degrees F for 20 minutes.
NO FAT/ LOW CALORIE YOGURT CHOCOLATE CHIP COOKIES
For a no fat low calorie cookie these are awesome. The only drawback is they do not get brown. I needed to develop a "sweet" for my mother-in-laws' "sweet tooth". She loves these.
Provided by SewCook
Categories Dessert
Time 27m
Yield 40 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Beat Splenda and Promise together.
- Add yogurt and vanilla.
- Combine flour, soda and salt.
- Stir flour mixture into Splenda mixture.
- Fold in chocolate chips.
- Drop by spoonfuls on well-greased cookie sheet.
- Bake for 12 minutes.
- Yield 40 cookies.
Nutrition Facts : Calories 73.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 0.1, Sodium 95.3, Carbohydrate 13.9, Fiber 0.5, Sugar 3.9, Protein 1.7
CHOCOLATE MERINGUE COOKIES - LOW CALORIE
Make and share this Chocolate Meringue Cookies - Low Calorie recipe from Food.com.
Provided by DogAndCatDoc
Categories Dessert
Time 1h40m
Yield 50 cookies, 50 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 250 degrees F.
- Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
- In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
- In a large bowl using your electric mixer, beat egg whites until foamy.
- While beating, add salt, cream of tartar, and vanilla extract.
- Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
- Drop batter by tablespoonfuls onto non-stick baking sheets.
- In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon.
- Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
- Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven.
- Remove from oven and store in a tightly covered (airtight) container.
Nutrition Facts : Calories 11.3, Fat 0.1, Sodium 18.3, Carbohydrate 2.3, Fiber 0.2, Sugar 2, Protein 0.5
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