Does anyone have a YUMMY recipe for low fat (or no fat) chocolate chip cookies? 1 that you've actually tried?

Answer 1

My hubby used to be on a low-cholesterol/low-fat diet so I learned to make recipes without using fat. I also cut this recipe down so it makes 19 cookies. I've used the recipe a lot so it definitely works and tastes great.

LOW-FAT TOLL HOUSE COOKIES

1/4 c + 1/8 c white sugar
1/4 c + 1/8 c brown sugar
1 egg white
1/2 tsp water
1 1/8 c flour
1/2 tsp baking soda
1 tsp vanilla
2 T applesauce
1/4 c Nestles mini morsels
1/8 c pecans (12 halves - chopped)

Beat the sugars and egg together. Add the water, vanilla, and applesauce and mix well. Sift together the flour and baking soda. Add to the applesauce mixture. Add the mini morsels and nuts. Bake in a preheated 375º oven for 10 minutes. Makes 19 cookies. Because there is no fat in these, they will be tough the second day unless you zap in the microwave on HIGH for 15 seconds - they will then be nice and soft again.

Answer 2

Chocolate chip cookies or lemon cupcakes

Answer 3

hey!!! I also LOVE chocolate chip cookies!!! (and I also look for ones with low or no fat at all!!)
so I guess I can help you......I HOPE YOU LIKE THEM: :)

Recipe:

1 cup (2 sticks) (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
3/4 cup (160 grams) firmly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups (420 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups (270 grams) semisweet chocolate chips
Note: Can add 1 cup of toasted and chopped nuts (pecans or walnuts).

Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven. Line two baking sheets with parchment paper. Set aside.

In the bowl of your electric mixer (or with a hand mixer), cream the butter. Add the white and brown sugars and beat until fluffy (about 2 minutes). Beat in eggs, one at a time, making sure to beat well after each addition. Add the vanilla and beat until incorporated.

In a separate bowl, combine flour, baking soda, and salt. Add the dry ingredients to the egg mixture and beat until incorporated, adding the chocolate chips about half way through mixing. If you find the dough very soft, cover and refrigerate until firm (about 30 minutes).

For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons, drop about 2 tablespoons of dough (35 grams) onto the prepared baking sheets. Bake about 12 - 14 minutes, or until golden brown around the edges. Cool completely on wire rack.

Makes about 4 dozen - 3 inch round cookies

Note: You can freeze this dough. Form the dough into balls and place on a parchment lined baking sheet. Freeze and then place the balls of dough in a plastic bag, seal, and freeze. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed - may have to increase baking time a few minutes!!

heres another recipe:
Ingredients:

1 ½ cups all-purpose flour
½ t. baking soda
½ t. salt
¼ pound (1 stick) cold unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ t. vanilla extract
1 large egg, at room temperature, lightly beaten
7 oz bittersweet chocolate, cut into 1/2 inch chunks [I just used half a 12-oz bag of bittersweet Ghiardelli chocolate chips]

1) Sift together the flour, baking soda, and salt into a medium bowl and set aside.

2) Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

3) Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.

4) On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour.

5) Preheat oven to 350. Adjust racks to lower and upper thirds of the oven. Line two baking sheets with parchment paper or Silpats. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets. (makes about 23 3-inch round cookies)

6) Bake for 11-13 minutes [it’s 13 in my oven] or until golden brown around the edges, turning the sheets front to back and switching racks halfway through.

Remove the sheet from the oven and carefully slide the parchment or Silpats directly onto a work surface. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature.

and another recipe:
2 sticks (½ lb / 225 grams / 1 cup) butter, softened
¾ cup (180ml) granulated white sugar
¾ cup (180ml) packed brown sugar
2 teaspoons vanilla extract
2 extra large eggs
2 ¼ cups (600ml) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (480ml) (12-ounce package) Semi-Sweet Chocolate Morsels/Chips

Preheat oven to 375° F,or 350°F (around 190°C to 176°C) if you want it chewy.
Cream butter, margarine, granulated sugar, and brown sugar in a large mixer bowl. Add eggs one at a time, beating until fully incorporated. Add vanilla extract and beat in.
In a small bowl, sift together the dry ingredients (except chocolate). Add to the wet mixture in two parts and fold until combined. (If you beat this too long, you may get some gluten formation which will change the cookie texture).
Stir in chocolate morsels (chips). Some recipes suggest stirring in a cup of chopped walnuts; please be considerate of people with nut allergies by mentioning the nuts if you use them.
Drop by rounded tablespoons onto ungreased baking sheets. There should be enough fat in the cookie dough to prevent sticking, but using parchment paper or non-stick pans may help if you find this not to be the case.
Bake in the preheated oven for 10 to 12 minutes or until golden brown (cooking times may vary). Let stand for about 1 minute and remove from hot baking sheet to cool on a wire rack.


HOPE U WILL LIKE THEM!! HOPE I HELPED!!!!! GOOD LUCK!!! :D