Low Fat Chocolate Chip Cookies

  • COOK
    10 Mins
  • PREP
    15 Mins
  • TOTAL
    325 Mins

Think you can't have chocolate chip cookies because of the hydrogenated oils in chocolate chips? Think again. These chocolate chip cookies are hydrogenated-free. These are crunchy with a slight chewy texture, just like Chips-A-Hoy cookies.

Original Release Date: February 17, 2008

Nutritional Facts
Servings 14Serving Size 1 Cookie




Calories97
Fat3g
Carbohydrates19g
Protein1.50
Fiberg
Sugar12.5g
Sodiummg





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Ingredients


    Chocolate Chips

  • 1/2 Cup Confectioner's Sugar
  • 1/4 Cup Cocoa Powder
  • 1 Tablespoon All Purpose Flour
  • 1 Teaspoon Rice Milk
  • 1 Tablespoon Light Vegan Butter, Melted


  • Cookie

  • 1/4 Cup Plus 2 Tablespoons Whole Wheat Flour
  • 1/4 Cup Plus 2 Tablespoons All Purpose Flour
  • 2 Tablespoons Milled Flaxseed
  • 1/4 Cup Sugar
  • 1/4 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Vanilla
  • 2 Tablespoons Canola Oil
  • 5 Tablespoons Maple Syrup


  • Directions


    To make the chocolate chips: In a small mixing bowl stir together confectioner's, cocoa powder and flour. Then in a coffee cup, mix together butter and rice milk.

    Pour wet ingredients into dry and stir with a fork until becomes firm and like a chocolate "play dough".

    Split the play dough in half.

    Sprinkle working surface with a little cocoa powder and roll one of the halves with your hand until it forms a rod about a quarter of an inch thick. Slice the rod into morsels.

    Do the second half of dough the same way. Now you give the morsels a quick roll in both hands.

    You can just roll the dough out flat, a quarter of an inch thick, on a cocoa powdered surface and just slice out chunks with a knife. If you find the rolling rod method a hassle.

    Now toss in a bowl filled with a teaspoon of cocoa powder. Toss the morsels around in the bowl coating them with cocoa powder. This is to keep them from sticking together. Place in a freezer bag and let them freeze for atleast 4 hours. This is so they become good and sturdy so they keep their shape when you mix them into the cookie dough. And also to help them keep their shape when baked.

    If you try to make the cookies without freezing the chips properly, the chips will ooze out of the cookie. So it's important to make these chips in advance. You can always make them and store them for when you get a craving for chocolate chip cookies.

    To complete the cookies:Preheat oven to 350 degrees

    In a mixing bowl combine ingredients for cookie base. Take chocolate chips out of freezer and mix them into the cookie dough gingerly. We don't want to damage the chocolate chips.

    On a greased cookie sheet pan drop tablespoon mounds 1 -1/2 inches apart. Place cookie sheet in the oven and cook until lightly brown on bottom. After baked let cool for 15 minutes before touching them with a spatula.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.