Prep 5 mins
Cook 28 mins
I think these are the greatest low-fat chocolate cookies ever created. They have a fudge-like texture and great chocolate flavor. I hope you like them as much as we do.
- 1 (14 ounce) can low fat sweetened condensed milk
- 1 1⁄2 cups flour
- 1⁄2 cup unsweetened cocoa
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 3⁄4 cup dried tart cherry (or raisins)
- vegetable oil cooking spray
- Preheat oven to 350.
- In large bowl, combine low fat sweetened condensed milk, flour, cocoa, egg white and vanilla.
- Stir in chocolate chips and cherries.
- Spray baking sheets with cooking spray.
- Drop dough by rounded tablespoonfuls onto baking sheets; bake 6 to 7 minutes.
- Store loosely covered at room temperature.
This is a very easy to make, quick to bake cookie recipe. I tried it because I wanted to use up some cherries in my cabinet. I also substituted nuts instead of chocolate chips in the recipe. The texture of the "dough" part of the cookie is a bit strange and rubbery. The taste is good though, fun to much and not too sweet.
This is a neat little gem of a recipe. It only made about 24 cookies, partly because I didn't have any choc. chips and partly because I made them pretty good-sized. It was so simple to throw together. They taste rich, chewey and chocolatey.
Wow Chris, these really are wonderful little fudgey cookies. This is what happened. I wanted to make a dessert and I wanted to use up my last can of fat free sweetened condensed milk. So I did a search for the milk, without graham cracker crumbs. When I saw this I was interested, but didn't have any dry cherries. Luckily I did have raisins so I went with it. I used mini chocolate chips which let the chips be distributed all throughout the cookies. We think some peanuts in here would be excellent. They are very rich and fudgy and we enjoyed them.