Sweet And Crunchy Low Fat Cookie Food

THE ULTIMATE HEALTHY CRUNCHY CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the butter and coconut sugar with an electric or stand mixer. Beat in the cashew milk and vanilla. Gradually beat in the flour mixture, mixing just until incorporated. Fold in 2 ½ tablespoons of miniature chocolate chips. Chill the cookie dough for 30 minutes.
• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula. Flatten to ½" thick using a spatula. (The cookies should spread some if there isn't too much flour in the dough!) Gently press the remaining miniature chocolate chips into the tops. Bake at 350°F for 20-22 minutes. Cool completely to room temperature on the baking sheet.

LOW - FAT CRISPY COOKIES

Steps:

• Preheat oven to 375°F
• In a small bowl combine milk and 1 tsp cinnamon, set aside.
• Cream butter with the sugar, the egg whites and the lemon juice until fluffy.
• Combine flour, powder, 1 tsp cinnamon, salt and nutmeg.
• Add the flour mixture in the creamed mixture, stir in walnuts.
• Roll dough onto a floured surface.
• Cut with cookie cutter. It's optional. If I'm in a hurry, I just shape a little balls, then I place them onto baking sheets and then flat them with a fork.
• Brush with the milk and cinnamon.
• Bake about 10 minutes.

FAT-FREE CHEWY CHOCOLATE COOKIES

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.