Fat-free Chewy Chocolate Cookies

"These are so fudgy and chewy they almost melt in your mouth. I was looking for a low-fat chocolate cookie but never expected to find something this good. These make me feel like I'm in chocaholic's heaven! I found these online, but they're originally from a Karo pamphlet."
 
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photo by Gods_sugarcookie photo by Gods_sugarcookie
photo by Gods_sugarcookie
photo by Jacy S. photo by Jacy S.
photo by The Veganista photo by The Veganista
photo by Xanthia photo by Xanthia
photo by justcallmetoni photo by justcallmetoni
Ready In:
24mins
Ingredients:
7
Yields:
30 cookies
Serves:
30
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ingredients

  • 1 12 cups flour
  • 12 cup sugar
  • 12 cup unsweetened cocoa
  • 12 teaspoon baking soda
  • 12 teaspoon salt
  • 12 cup Karo syrup (light or dark)
  • 3 egg whites (or 1/4 cup plus 2 tbsp egg beaters)
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directions

  • Spray cookie sheets with cooking spray.
  • In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
  • Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
  • Drop by rounded teaspoon onto prepared cookie sheets.
  • Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
  • Do not overbake.
  • Cool on wire rack.

Questions & Replies

default avatar
  1. lenabena6269
    Is there any substitute for the corn syrup
     
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Reviews

  1. The Veganista
    These are very good! I don't understand how anyone could have a problem with these. If you sift the flour into your measuring cup then you're not going to have a problem with the dough being too stiff or hard to work with. I had no problems with this recipe whatsoever. I used Ener-G egg replacer for the egg whites and used brown rice syrup instead of the Karo for my fellow vegans and it worked wonderfully. They're nice and soft all around. I halved the recipe and they baked in only 7 minutes. I had no issues with them sticking to the pan either. I will be making these again. Thank you for sharing.
     
  2. Muppet
    I love these!! I don't quite know if mine are fat free seeing as you cant easily get hold of Karo syrup over here in England so I used Golden syrup and they came out amazing!! Crunchy on the outside and chewy in the middle. I've been searching for a low fat cookie recipe for ages To get past the sticking issue i used a baking sheet and they slid right off. Thanks so much!!
     
  3. zoegirl21
    I followed the recipe up to the Karo syrup part. I substituted that for an internet-found substitution of mixing 1/4 cup sugar with enough water to make it syrupy. I don't know what went wrong, but I strongly recommend not using that substitution. The cookies didn't turn out bad, but they just weren't that good. Stick to the recipe. It sounds like it has been pretty successful just the way it is.
     
  4. jxnandjim
    Unfortunately, these didn't turn out that well for me. Stuck with the recipe and in the final result, there are a couple of things: 1. These are REALLY sweet, almost sickenly so. I had dark Karo on hand and wouldn't use it again--imparts that "raisin-y" "0h-yeah-it's-fat-free" flavor store bought fat-free stuff has. Ick. 2. They stick to cookie sheets like crazy. I used spray AND non stick pans and still had difficulty getting them off without destroying half of them even though I let them set, which the recipe doesn't mention. They also stick to each other, making a large chuck of cookies if you stack them for storage. Overall I was really disappointed with them after the buildup. Martha Stewart has a really good fat-free chocolate cookie that you slice and bake--if I can relocate it, I'll post it--Really dense chocolate flavor. Sorry these just didn't do it for me.
     
  5. Leslie P.
    I used 1/3 of the recipe because I wasn't sure how good they would be. Not very sweet, but tasty considering how low in fat they are. I will make again but I'll make a whole batch next time.
     
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Tweaks

  1. Jacy S.
    I noticed that cocoa powder generally has a 0.5 grams of fat per tablespoon. This recipe calls for 1/2 cup, which is 4 grams of fat in the recipe! Use instead cocao powder, which has 0 grams of fat. (I used Better Body Foods Organic Cacao Powder). I also added 10 oz of chopped maraschino cherries. For a topping, I used: 1/2; cup marshmallow fluff, 1 tablespoon fat free cocao powder 1 tablespoon light Karo corn syrup. Microwave on high for 30 seconds. Stir. Quickly pipe or spoon onto each cookie.
     
    • Review photo by Jacy S.
  2. Nancy R.
    Roll the dough in granulated sugar before baking.
     
  3. zoegirl21
    I followed the recipe up to the Karo syrup part. I substituted that for an internet-found substitution of mixing 1/4 cup sugar with enough water to make it syrupy. I don't know what went wrong, but I strongly recommend not using that substitution. The cookies didn't turn out bad, but they just weren't that good. Stick to the recipe. It sounds like it has been pretty successful just the way it is.
     

RECIPE SUBMITTED BY

I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career. Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
 
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