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    You are in: Home / Community Forums / Low Fat Cooking / No fat added cookies
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    No fat added cookies

    Fitness Guru
    Mon Apr 27, 2009 4:30 pm
    Regular "Line Cook" Poster
    Can someone please try making these and see what you think. No Fat Added Chocolate Peanut Butter Cookies.

    I am trying to come up with really yummy low fat cookies that I can fool my DH and one of my sons with. They are full fat kind of guys.
    SoupCookie
    Sat May 02, 2009 9:14 am
    Semi-Experienced "Sous Chef" Poster
    Low-Fat Double Chocolate Chip Cookies
    I have not tried your recipe yet, however, I highly recommend these as a "they'll never know the difference" cookie icon_wink.gif
    Chef #1175382
    Mon May 18, 2009 3:55 pm
    Experienced "Head Chef" Poster
    Fitness Guru wrote:
    Can someone please try making these and see what you think. No Fat Added Chocolate Peanut Butter Cookies.

    I am trying to come up with really yummy low fat cookies that I can fool my DH and one of my sons with. They are full fat kind of guys.


    I'm sort of wondering if the stats on that are right. 1 egg has 213 milligrams of cholesterol and that says using 2 eggs it has only 5 mg. Would LOVE to know what voodoo they used for that one in the cacluation.

    And 2 tbs of peanut butter has 16 grams of fat. [about 128 grams if I did right which I may not have...] Plus 10 grams of fat for two eggs of which .5grams is saturated fat per egg.

    Now I know that you can make anything fat free if you make the servings small enough but those must be some tiny cookies.

    The other recipe with the chocolate chips is more honest about the fat.
    Fitness Guru
    Mon May 18, 2009 9:18 pm
    Regular "Line Cook" Poster
    Humm, Well I don't actually have any control over what the site says the nutritional value is. I punch in the ingredients used and they calculate the rest. I have just been blindly accepting it as fact.

    As for the size I use the small sized cookie scoop you can buy at any kitchen shop. I HIGHLY suggest this scoop. First of all it makes perfect symmetrical cookies and you can be certain about portion size.

    What I am really interested in is taste. How did you find the taste and texture of this cookie? Any suggestions, without adding fat?
    Fitness Guru
    Mon May 25, 2009 4:10 pm
    Regular "Line Cook" Poster
    SoupCookie I tried your sugestion of using less baking soda, I still have a cake texture to them and they do not look as pretty.

    I was thinking maybe I should try subbing the cocoa for choc squares. What do you think? It might give it a "sticker" texture.
    Yankiwi
    Mon Apr 26, 2010 5:33 pm
    Experienced "Head Chef" Poster
    I accidentally made these chocolate chip cookies low fat. Don't let the gluten free aspect put you off, I used to make them with one cup whole wheat flour and one cup rolled oats which had been chopped up in a food processor instead of the gluten free mixture. They are the best healthy chocolate chip cookies ever, the raisins keep them moist and chewy but otherwise aren't too noticeable.
    Gluten Free Chocolate Chip, Raisin, Walnut Cookies
    Anyway, I've been using free-range eggs for their healthier cholesterol and sometimes they are on the small side. The dough was very stiff and I thought it was due to the small egg so I put another one in, mixed it up and baked the cookies. I might have added a few more drops of water because the dough should not be too stiff.
    When they were in the oven I noticed I hadn't put the oil measuring cup in the dishwasher which meant I hadn't put any oil in the dough. The cookies looked and tasted fine. They were a little more cake-like than usual but everyone liked them.
    Amberngriffinco
    Tue Feb 28, 2012 6:54 pm
    Food.com Groupie
    add flavored extracts instead (pb)

    i have been using extracts in many things, including making my own gelatin of late.

    saves a ton of kcals.

    also, if you like coconut, OTHER THAN THE COCONUT, you use just like some Splenda/Stevia and egg whites.
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