Better for Your Heart - Chewy Chocolate Chip Cookies Low Fat

Submitted 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"

 

• Ready In: 1hr 40mins
• Ingredients: 13
• Serves: 44

ingredients

• 44.37 ml canola oil
• 36.97 ml light corn syrup or 36.97 ml honey
• 177.44 ml brown sugar
• 118.29 ml granulated sugar
• 7.39 ml vanilla extract
• 4.92 ml butter flavor extract
• 3 large egg whites
• 295.73 ml all-purpose flour
• 295.73 ml whole wheat flour
• 4.92 ml baking soda
• 2.46 ml salt
• 236.59 ml semi-sweet chocolate chips
• cooking spray (optional)

directions

1. Combine oil and syrup in large bowl, stir with whisk, add sugars and stir until well blended, add vanilla, butter flavoring and egg whites.
2. 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.
3. Add chips - cover and chill 1 hour.
4. Preheat oven to 375°.
5. Drop dough by level tablespoons, 2-inches apart on cookie sheets coated with cooking spray.
6. Bake for 8 minutes, remove and cool on pan for 2 minutes; remove and cool on wire racks.
7. 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!).

Reviews

[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.

 

[MaxsMama]

I've made these twice. I will say when mixing the dough expect to use your tougher utensils and some elbow grease. I also used honey instead of corn syrup. These are spectacular though! Hard to believe they're low fat. Of course that probably doesn't count when you eat the whole batch in like two days. I know... *snort*

 

[jddq5988]

These were fabulous & loved the fact that it does not have any butter. The only changes I made was cut out the granulated sugar, did not add butter extract and baked them for 10 minutes. My family loved them and I couldn't stop at eating just one!!

 

[LUVMY2BOYS]

I think these are GREAT cookies! I made half a batch to mail to my new sister in law for her birthday--but I tried one cookie to make sure she'd like them! I used 1/4 cup Eggbeaters for the whites (made only half a batch!), honey & didn't chill the dough either. I DID find the dough a bit crumbly & needed some "love" to work with. I flattened them so they'd bake a bit better since I used part Splenda for the sugar--and the baking time was right on. They're not the traditional "spread out" Toll House cookie, but I thought they tasted great. I'd probably cut down on the choc chips next time so that the dough is easier to work with but other than that--I think they were great! Thank you for sharing!

 

[jeremyg2126]

These cookies turned out phenomenal. I have tried "Better for You" cookies before and they just got thrown in the trash. I will definitely be making these every week. Thank you for such a great recipe. Perfect recipe.