Better for Your Heart - Chewy Chocolate Chip Cookies Low Fat

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“You would never believe that a cookie without butter and whole eggs could be this good. I have made these several times and each time I get a "mmmm...these are really good mom!" I came across this Chocolate Chip Cookie (CCC) recipe in Cooking Light. being an AVID CCC lover I knew I had to try. These were almost as good as the original Tollhouse recipe and without the worry of added fats (ie butter, whole eggs) I feel better about eating these. The result is a thick, chewy Chocolate Chip Cookie. Oh - the original recipe didn't call for butter extract - that was my own addition...I've also skipped the chilling and everything worked out just fine! The original recipe called for corn syrup - but honey works just as well and is not nearly as bad for you as HFCS...**UPDATE** I also wanted to add that recently we have been using organic virgin coconut oil instead of canola and it gives it the yummiest, most subtle "something" flavor. We also like to use these for ice cream sandwiches - because there is no butter the cookies dont get rock hard and they keep their nice chewy consistency. You can also try my oatmeal cookie recipe, also low fat & yummy! #300761”
READY IN:
1hr 40mins
SERVES:
44
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine oil and syrup in large bowl, stir with whisk, add sugars and stir until well blended, add vanilla, butter flavoring and egg whites.
  2. Lightly spoon flours into dry measuring cups and combine flours, baking soda and salt in a small bowl - add to sugar mixture, stirring until well combined.
  3. Add chips - cover and chill 1 hour.
  4. Preheat oven to 375°.
  5. Drop dough by level tablespoons, 2-inches apart on cookie sheets coated with cooking spray.
  6. Bake for 8 minutes, remove and cool on pan for 2 minutes; remove and cool on wire racks.
  7. I use Silpat liners - thus not needing cooking spray - I recommend everyone buy some Silpat liners (I've given them away to almost everyone I know!).

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