Recipe by dukeswalker
You would never believe that a cookie without butter and whole eggs could be this good. I have made these several times and each time I get a "mmmm...these are really good mom!" I came across this Chocolate Chip Cookie (CCC) recipe in Cooking Light. being an AVID CCC lover I knew I had to try. These were almost as good as the original Tollhouse recipe and without the worry of added fats (ie butter, whole eggs) I feel better about eating these. The result is a thick, chewy Chocolate Chip Cookie. Oh - the original recipe didn't call for butter extract - that was my own addition...I've also skipped the chilling and everything worked out just fine! The original recipe called for corn syrup - but honey works just as well and is not nearly as bad for you as HFCS...**UPDATE** I also wanted to add that recently we have been using organic virgin coconut oil instead of canola and it gives it the yummiest, most subtle "something" flavor. We also like to use these for ice cream sandwiches - because there is no butter the cookies dont get rock hard and they keep their nice chewy consistency. You can also try my oatmeal cookie recipe, also low fat & yummy! #300761
Top Review by zoo66
These came out quite good. I did have a problem with the dough being too dry to stick together, so I had to add a bit of milk to make it sticky enough. Mine were also still raw after 8 minutes...i gave them 11 minutes and they were better. They came out nice and crispy on the outside and chewy on the inside. I do find them really too sweet for my own taste, so next time I will probably cut the sugar down by at least 1/4 cup. I did not chill the dough either, and it was fine. One of the best low fat cookies I have made.
- 3 tablespoons canola oil
- 2 1⁄2 tablespoons light corn syrup or 2 1⁄2 tablespoons honey
- 3⁄4 cup brown sugar
- 1⁄2 cup granulated sugar
- 1 1⁄2 teaspoons vanilla extract
- 1 teaspoon butter flavor extract
- 3 large egg whites
- 1 1⁄4 cups all-purpose flour
- 1 1⁄4 cups whole wheat flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- cooking spray (optional)
Directions See How It's Made
- Combine oil and syrup in large bowl, stir with whisk, add sugars and stir until well blended, add vanilla, butter flavoring and egg whites.
- Lightly spoon flours into dry measuring cups and combine flours, baking soda and salt in a small bowl - add to sugar mixture, stirring until well combined.
- Add chips - cover and chill 1 hour.
- Preheat oven to 375°.
- Drop dough by level tablespoons, 2-inches apart on cookie sheets coated with cooking spray.
- Bake for 8 minutes, remove and cool on pan for 2 minutes; remove and cool on wire racks.
- I use Silpat liners - thus not needing cooking spray - I recommend everyone buy some Silpat liners (I've given them away to almost everyone I know!).