Low-Fat Double Chocolate Chip Cookies

Total Time
38mins
Prep 20 mins
Cook 18 mins

These came from a Pillsbury healthy baking cookbook. They make a small batch, so double if you're serving them to more than a couple of people. Also, the dough can get a little dry near the end sometimes. Adding a little bit of milk or chocolate liqueur will help loosen it up nicely.

Ingredients Nutrition

Directions

  1. Heat oven to 375°.
  2. In large bowl, combine brown sugar and margarine until light and fluffy.
  3. Add vanilla and egg white; blend well.
  4. Add dry ingredients; mix well.
  5. Mix in chips.
  6. Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
  7. Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.
Most Helpful

4 5

These are good for low fat. I used tub margarine the low fat becel one. I also used the egg replacement. The no yoke fake egg stuff. They were easy to roll, flattened them out a bit with my hand and baked for 8 mins. No chocolate chips. Good!

4 5

quick and yummy. dry dough, so i added a bit of milk. the flavor of the dough was too flour-y for my taste so i added 1/2 tsp of almond extract, which really helped but also didn't give too much flavor of its own. i used chocolate chips and flaked coconut because i was in the mood for it. delish.

5 5

Excellent chocolate cookies! As suggested I added a second egg as mine were on the smaller side. I also used half wheat flour. I did use tub butter replacement (oil based) and added a small container of pureed prunes (baby food). Finally I added some walnuts! They were fabulous! Thank you for a great recipe!