Low-Fat Double Chocolate Chip Cookies

"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."
photo by Newiegirl photo by Newiegirl
photo by Newiegirl
Ready In:
24 cookies




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

Questions & Replies

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  1. sylviaspisic
    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!
  2. n1cedream
    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.
  3. Sandy in San Diego
    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!
  4. Lindrebellava
    These totally satisfied my chocolate craving! I made them exactly as they are in the recipe. They dont really flatten upon cooking but were really good nonetheless. 2 were plenty to hold me over!!!
  5. CAZ OF NY
    These were actually pretty good. They were light and fluffy (maybe it was the type of cocoa powder i bought - swiss miss envelopes) and the melted chocolate chips were yummy. Unfortunately I ate them as I baked so I'll have to double the recipe. Thanks.


  1. soda girl
    OMG, these are super good. To make them even healthier I used whole wheat flour and on the next batch I plan on trying plain no fat yogurt in place of butter.(i will let you know how that goes) I did find that the they were a little dry so I added another egg white and that made them just right.
  2. Emily C
    Used light butter, moistened the dough with some Kahlua, used white chocolate chips instead of milk chocolate... these are supposed to be part of the line up of sweets for a girls' weekend at the beach. I'm going to have to bake another batch because I just ate the majority of the first round. Yum-freakin-OH!!!!! I love these!!!


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