I’ve mentioned on the blog before how much I love chocolate chip cookies. They are, quite possibly, my most favorite dessert. I am very particular about their texture and flavor. They are also an indulgence I try to stay away from most days!
Luckily, if you have a sweet tooth and love chocolate chip cookies like me, I have the perfect waist-friendly recipe for you! I was SO skeptical when I first tried this recipe. I figured these cookies would be hard as bricks or taste as dull as paper, but as it turns out, they were none of those things. Instead, they are fluffy, chewy, sweet, and chocolate-y. For low-fat and low calorie, these are amazing. The first time I made these for my husband I didn’t tell him they were “healthy” and he raved about how good they were! So, if you have friends and family that might be skeptical about a healthy cookie, test these out!
Just to let you know, half of the flour used in this recipe is whole wheat, and there are only 2 tablespoons of butter in the entire batch! The original recipe calls for whole wheat pastry flour, but I never have that on hand, so I use either white whole wheat or regular whole wheat. The regular whole wheat is drier and does change the texture of the cookie ever so slightly, so you may have to add a few more drops of water to smooth out the batter. If all you have is all-purpose flour, I’m sure that would work too, but you won’t get all the nutritional benefits of whole wheat.
The Best Low-Fat Chocolate Chip Cookies Ever
Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter, melted
- 1 egg white
- 2 tbsp apple sauce
- 1 tsp vanilla extract
- 1/2 cup whole wheat pastry flour (or white whole wheat flour)
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup mini chocolate chips
1). Preheat oven to 350F.
2). In a large bowl, combine the flour, baking soda, and salt.
3). Mix to blend. In another bowl, combine the sugars, butter, egg white, apple sauce, and vanilla until light and fluffy.
4). Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. *If the batter looks crumbly and not shiny/smooth, add a drop of water at a time until it smooths out. Fold in chocolate chips.
5). Drop by level spoonfuls on cookie sheets (spray them if your pans require it-mine do not!). Bake 8-10 minutes. Remove from oven. Allow to rest 5 minutes before removing cookies from pan onto wire racks.
Serving size: 2 cookies. Servings: 12. Nutritional information for TWO cookies (because you probably won’t stop at one!): Calories: 170.7 Fat: 5g Protein: 1.4 g Carbs: 34.5g Fiber: 1.4g Sugar: 24.4 g Sodium: 113.1 mg
Recipe adapted from skinnytaste.com
Audrey's Apron 