Vegan Double Chocolate Chip Cookies Lower Fat Food

LOWER FAT DOUBLE CHOCOLATE CHIP COOKIES (WW)

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt in a large bowl. (Do not pack flour when measuring).
• Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually beat in flour mixture until blended. Stir in chocolate mini chips.
• Drop by rounded teaspoonfuls (about 3/4-inch balls to get 40 cookies) onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks.

VEGAN DOUBLE CHOCOLATE CHIP COOKIES- LOWER FAT

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).

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream margarine, sugar, vanilla and molasses until fluffy.
• Add soy milk and combine.
• In a separate bowl, combine flour, cocoa powder, salt and baking soda.
• Mix dry ingredients with wet ingredients.
• Stir in chocolate chips.
• Place dough by tablespoon onto ungreased cookie sheet approximately two inches apart and bake for 8-9 minutes.

VEGAN DOUBLE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180°C/ gas mark 4 and line a tray with a reusable baking sheet
• Put both the white and brown sugar in a bowl with the margerine and cream together with an electric whisk until light and fluffy then add the vanilla
• Sift the baking powder, cocoa powder and flour together until the margerine mixture
• Add the milk and mix by hand until combined
• Add 3/4 of your chocolate chunks and disperse evenly through the mix
• Roll into balls and flatten with your finger tips adding the remaining chocolate chunks on top
• Bake in the center of the oven for 10 minutes (note they will be very soft but firm up when you take them out of the oven)

IRRESISTIBLE LOWER FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together softened butter, light butter, applesauce brown sugar, white sugar, & Splenda. After creamed together, add 2 room temperature eggs (I put my eggs in a cup of hot water for a couple of minutes to speed things up.) and mix. Add in vanilla.
• In a separate bowl combine flour, cocoa, baking soda, pudding, & salt and combine these ingredients.
• Then take the dry ingredients and add to the wet ingredients a little at a time. When incorporated, you can add the mini morsels.
• Spoon onto a greased cookie sheet and bake for appx. 10 minutes. Pull them from the oven BEFORE they look done. As they cool they will firm up and you will have a very chewy and chocolaty lower fat cookie!

LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES

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.

LOW FAT CHOCOLATE CHIP COOKIES (VEGAN)

Steps:

• Preheat oven to 375 degrees; line two baking sheets with parchment paper.
• In a large bowl, mix together flour and baking soda.
• In smaller bowl, cream margarine and sugars. Stir in yogurt and vanilla, beat well.
• Combine the margarine/sugar mixture with the flour, mix until thoroughly combined.
• Stir in chocolate chips.
• Drop by rounded teaspoon sized balls onto baking sheets. About fifteen cookies per baking sheet. You may need to smooth cookies into more 'cookie' shapes - they spread, but not too much.
• Bake 10-15 minutes, until golden. Remove from oven & sheets, allow to cool before serving.

THE BEST LOWER FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well.
• In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips, and if you like add the walnuts.
• Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).