I don’t know about you, but I love cookies. In fact, I love all kinds of sweets, but there’s just something about cookies that makes them irresistible. The problem is, most cookies are pretty high in fat and calories, which isn’t great if you’re trying to watch your weight.
But what if I told you there was a way to enjoy all the deliciousness of cookies without all the extra fat and calories? Introducing Fat Free Chocolate Chip Cookies: the perfect cookie for weight watchers!
These cookies are just as tasty as regular chocolate chip cookies, but with a fraction of the fat. They’re perfect for when you’re craving a sweet treat, but don’t want to blow your diet. So next time you’re in the mood for some cookies, try making these Fat Free Chocolate Chip Cookies instead!
Ingredients Overview For Fat Free Chocolate Chip Cookies
Granulated Sugar
- Sugar is a necessary ingredient in cookies because it helps to create a golden brown crust and a soft and chewy center. It also enhances the flavor of the chocolate chips.
Brown Sugar
- Brown sugar adds a rich, molasses-like flavor to the cookies. It also keeps the cookies soft and moist.
Butter
- Butter is necessary to help create that classic cookie texture. In this recipe, we use melted butter for convenience, but you could also use softened butter if you prefer.
Egg White
- Egg white acts as an emulsifier, helping to bind all of the ingredients together and creating a fluffy texture.
Apple Sauce
- Using applesauce instead of oil helps reduce fat and calories in this recipe without sacrificing any flavor or texture. Plus it adds some natural sweetness!
Vanilla Extract
- A little bit of vanilla extract goes a long way in enhancing the flavor of these delicious cookies.
Whole Wheat Pastry Flour
- Using whole wheat pastry flour instead of all-purpose flour adds fiber and nutrition to the cookies without any added fat or sugar.
All Purpose Flour
- The all purpose flour helps give the cookies structure so that they hold together when they’re baked.
Baking Soda
- Baking soda helps the cookies rise and creates a nice, light texture.
Salt
- Adding salt helps to bring out the sweetness in the cookie and enhances its flavor.
Mini Chocolate Chips
- These mini chocolate chips are just enough to give these cookies an irresistible chocolaty taste without being too overpowering.
Ingredients Measurements
Dry Ingredients
- 1/2 cup granulated sugar
- 1/2 cup whole wheat pastry flour
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1/4 tsp baking soda
- 1/8 tsp salt
Wet Ingredients
- 1 large egg white
- 1 tsp vanilla extract
- 2 tbsp butter (melted)
- 2 tbsp apple sauce
- 1/2 cup mini chocolate chips
Instructions Overview For Fat Free Chocolate Chip Cookies
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium mixing bowl, using an electric mixer on medium speed or in a stand mixer with the paddle attachment, beat together the sugars and butter until light and creamy.
- Add in egg white, applesauce and vanilla extract and mix until well combined.
- In a separate bowl whisk together whole wheat pastry flour, all purpose flour, baking soda and salt.
- Gradually add dry ingredients to wet ingredients in two additions while continuing to mix until batter is very well blended.
- If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
- Fold in mini chocolate chips.
- Drop by level spoonfuls onto an ungreased cookie sheet about 2 inches apart.
- Bake for 10-12 minutes or until lightly golden and the edges are set.
- Let cool on cookie sheet for 1-2 minutes before transferring to cooling racks. Enjoy!
Ingredients Substitutions
- Granulated Sugar: You can substitute with any type of granulated sugar, including raw cane sugar, coconut palm sugar or maple syrup.
- Brown Sugar: You can substitute brown sugar with light or dark muscovado sugar.
- Butter: If you are looking for a dairy-free option, you can use plant-based butter like vegan margarine. You could also try using olive oil or coconut oil in place of the butter.
- Egg White: To make these cookies vegan, you can substitute the egg white with 2 tablespoons aquafaba (the liquid from canned chickpeas) or 1 tablespoon ground flaxseed + 3 tablespoons water.
- Applesauce: Applesauce is not mandatory in this recipe, but if you do not have any on hand, you can substitute with mashed banana or pureed pumpkin.
- Whole Wheat Pastry Flour: You may use all-purpose flour in place of the whole wheat pastry flour, if desired.
- Mini Chocolate Chips: If you don’t have mini chocolate chips on hand, you could try using regular sized chocolate chips. Or get creative and mix in chopped nuts, dried fruit, or other add-ins!
Also Read : Thumbprint Cookies Recipe
Notes & Tips
- These cookies will stay fresh for up to 4 days stored in an airtight container at room temperature.
- If your dough is too sticky to handle and form into cookie shapes, refrigerate it for 15 minutes before baking.
- For an even chewier texture, try baking the cookies for a few minutes less than directed.
- These cookies can easily be frozen! Just place them in a single layer on a parchment-lined baking sheet and freeze until firm. Once completely frozen, transfer them to an airtight container or freezer bag and store in the freezer for up to 3 months. To enjoy, thaw at room temperature or warm them up in the oven or microwave before indulging! Enjoy!
Conclusion
Thank you for checking out our recipe for Whole Wheat Chocolate Chip Cookies! We hope you enjoy them. If you have any questions or comments about the recipe, please leave them in the comments section below. We love hearing from you!
