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Don't Tell Carm They're Low Fat Cookies

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“Low fat chocolate chip cookies that stay moist and chewey inside for days and days. Great with a glass of milk...or even better...soymilk. If you're going for dairy free, up the apple butter by about 1/6 cup and skip the egg whites. Lactgse free fans...skip the chips...maybe add in some coconut or nuts.”
READY IN:
15mins
SERVES:
20
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box yellow cake mix
  • 58 cup apple butter
  • 14 cup Smart Balance omega cooking oil
  • 14 cup low fat vanilla soymilk
  • 2 egg whites
  • 34 cup semi-sweet chocolate chips (more or less to suit your taste)

Directions

  1. blend wet ingredients in a bowl with a fork (to beat the eggs in well).
  2. slowly add cake mix and chips.
  3. mix (dough will be sticky and probably not the easiest to work with -- but trust me).
  4. drop by teaspoons onto a Pam sprayed baking dish.
  5. bake in a preheated 325 degree oven for 10-11 minutes on the top rack (so bottoms don't burn).
  6. remove from baking sheet to cooling rack and then store in airtight container -- They get better as the days pass.

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