So even though I'd like to say that every low-fat, "lightened" recipe that I've made has been delicious and just as good as its "original" version.... that is just not the case.
Don't get me wrong... there are plenty of healthy, low-fat and YUMMY recipes out there. And some of them are on my blog ;)!
Well let me tell you, friends... this recipe for low-fat chocolate chip cookies is A-MAZING. Phenomenal. Almost better than my go-to recipe for chocolate chip cookies. I got them from the blog www.skinnytaste.com and she even describes them as the BEST low-fat cookies! They have half whole-wheat flour and only 2 tablespoons of butter in the whole batch!
I dare you to make these, folks. Make 'em and feed them to someone you love... see if they can tell any difference. I doubt they'll be able to! The only thing I would do differently is spray a little more cooking spray on the baking sheets as the cookies were a little fragile after cooling for a few minutes and several broke apart as I was trying to transfer them from the sheet. So use plenty of Pam or as the recipe recommends, use silicone baking mats (I didn't have any). After cooling though, these cookies have just the right texture and form. Delicioso!!
Skinny Low-fat Chocolate Chip Cookies
Gina's Weight Watcher Recipes
Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 170.7 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.5 g • Fiber: 1.4 g • Sugar: 25.4 g
Sodium: 113.1 mg
1/2 cup granulated sugar
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp apple sauce
1 tsp vanilla extract
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 tsp baking soda
1/8 tsp salt
1/2 cup mini chocolate chips
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
Fold in chocolate chips.
Drop by level spoonfuls about 1 inch apart onto baking sheets.
Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.
Makes 2 dozen cookies.
Adapted from Cooking Done Light.
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