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
HEALTHY OATMEAL-CHOCOLATE CHIP COOKIES
Here's your new cookie jar staple. This recipe for classic oatmeal chocolate chip cookies gets a healthy boost with whole-wheat flour and uses less sugar and butter than traditional recipes. Don't hesitate to make a double batch--they're so satisfying they'll be gone fast.
Provided by Carolyn Casner
Categories Healthy Fall Cookie Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
- Whisk flour, baking powder and salt in a medium bowl. Whisk brown sugar, butter, egg and vanilla in a large bowl. Add the flour mixture, oats and chocolate chips; stir with a wooden spoon until well combined. Drop level tablespoons of the dough onto the prepared baking sheet, making 12 cookies per batch.
- Bake until golden brown on the bottom, 12 to 14 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough.
Nutrition Facts : Calories 196.7 calories, Carbohydrate 28.4 g, Cholesterol 30.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 148.4 mg, Sugar 15.9 g
FABULOUSLY LOW CALORIE, STILL DELICIOUS CHOCOLATE CHIP COOKIES
A really light and fluffy, like a sponge cake, chocolate chip cookie, on the lighter side and still OH SO GOOD!
Provided by alisonpeach
Categories Drop Cookies
Time 20m
Yield 43 cookies, 43 serving(s)
Number Of Ingredients 13
Steps:
- Beat margarine, yogurt, sugars, corn starch, applesauce, milk and vanilla until well mixed.
- Then add flour and baking soda/powder and salt and beat until smooth - then add chocolate chips.
- Drop by teaspoonfuls onto greased cookie sheet.
- Bake at 350°F for 6-10 minutes until lightly golden brown.
Nutrition Facts : Calories 49.6, Fat 1.4, SaturatedFat 0.5, Cholesterol 0.1, Sodium 44.3, Carbohydrate 8.8, Fiber 0.2, Sugar 4.8, Protein 0.7
LOW CALORIE CHOCOLATE CHIP COOKIES
Make and share this Low Calorie Chocolate Chip Cookies recipe from Food.com.
Provided by Granola Girl
Categories Dessert
Time 50m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Coat 2 baking sheets with cooking spray.
- Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
- Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Nutrition Facts : Calories 74.7, Fat 3.6, SaturatedFat 2, Cholesterol 11.1, Sodium 74.9, Carbohydrate 10.4, Fiber 1, Sugar 5.5, Protein 1.3
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
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
LOW CALORIE TOFU OATMEAL CHOCOLATE CHIP COOKIES
Really great for those watching calories or diabetics. This is a favorite at the office on pot luck days.
Provided by suzcurry
Categories Drop Cookies
Time 24m
Yield 56-62 cookies, 56-62 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven: 350 degrees F.
- Cream margarine with molassas and Truvia until light and fluffy.
- Beat in egg and vanilla.
- Stir flour with baking soda, salt, nutmeg, cinnamon and add to creamed mixture - mix well.
- Add pureed tofu to mixture - mix well.
- Fold in oats, chips and nuts.
- Place rounded tablespoonfuls onto ungreased cookie sheets.
- Bake at 350 degrees for 9-10 minutes for soft and 11-12 minutes for firmer crisper cookies.
- Best if transferred to cooling rack.
Nutrition Facts : Calories 54.2, Fat 2, SaturatedFat 0.7, Cholesterol 3.8, Sodium 45.4, Carbohydrate 8.1, Fiber 0.8, Sugar 2.2, Protein 1.4
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- Position racks in upper and lower third of oven. Preheat oven to 325°F/165° Line 2 cookie sheet pans with parchment paper.
- In a large bowl whisk together the melted butter and brown sugar until blended. Whisk in the vanilla, cinnamon and eggs until the mixture is smooth and well combined. Use a sturdy wooden spoon to stir in the oats, flour, baking soda and salt until blended. Stir in morsels and nuts, if using, and raisins.
- Drop cookie dough by generously rounded tablespoons 2 inches (5 cm) apart on cookie sheets; flatten cookies slightly. Bake for about 10 to 12 minutes, rotating pans halfway through, or until edges and tops have just begun to turn light golden brown. The cookies will be a bit soft in the center. Place pans on racks to cool cookies completely. Store cookies at room temperature in airtight container for up to 5 days.
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