Aug 8, 2011

Best Low-fat Chocolate Chip Cookies Ever


I am SO excited to share this Skinny Chocolate Chip Cookie recipe with all of you!! I didn't think it possible to make a low-fat chocolate chip cookie that was soft and chewy in the center with just the right amount of crunch on the edges, and made with half whole wheat flour and only two tablespoons of butter in the entire batch!


Trust me, I've tried many recipes and the results were just ok, some were cake-y which I don't particularly care for in a cookie, and sometimes too crispy. These cookies are chewy, soft, sweet perfection! I even gave them to a group of unsuspecting teenagers who had no idea they were skinny and they LOVED them. But I must warn you, it's hard to stop at just one, so make sure you have the will power to stop at two cookies, or friends to share these with.


Skinny Low-fat Chocolate Chip Cookies 
Gina's Weight Watcher Recipes
Servings: 12 • Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 170.7 • Fat: 5.0 g • Protein: 1.4 g • Carb: 34.5 g • Fiber: 1.4 g • Sugar: 25.4 g
Sodium: 113.1 mg

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
  • 1/2 cup all purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips

Directions:

Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.

In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.


Whisk the dry ingredients into the wet ingredients in two additions until the 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 chocolate chips.
 



Drop by level spoonfuls about 1 inch apart onto baking sheets.  


Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.


Makes 2 dozen cookies.
Adapted from Cooking Done Light.

299 comments :

  1. I can't wait to try these!

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  2. Thanks! Sometimes you just need that warm comfort food, even in diet-mode!

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  3. Perfect cookies. Certainly delicious :D

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  4. Okay I'll bite. Difference between whole wheat flour and whole wheat pastry flour please? Thank you :).

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  5. Yea!!! Choc Chip cookies! :) thank you! do the different flours make a difference? if I used all whole wheat flour would it come out alright?

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  6. YES! :D I was browsing through your website the other day trying to find a chocolate chip cookie recipe and voila! here it is! perfect! thank you!

    -Kristina

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  7. Look great! I'm jealous of your nonstick baking mat

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  8. I can't wait to try these, they look amazing!

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  9. Your oatmeal chocolate chip cookies are amazing, and we make them all the time, so I imagine these will be fabulous as well! I look forward to trying them very soon.

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  10. Love this idea! Can't wait to try.

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  11. Question: Is whole wheat pastry flour different than plain whole wheat flour?

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  12. Could I just use parchment lining?

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  13. Pastry flour is different, regular whole wheat flour may work but I can't guarantee since I didn't test it. If you try it let me know.

    You could use parchment but I like the results from the Silpat much better!

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  14. I love Chocolate Chip Cookies but rarely make them because of the amount of butter. But unfortunately I have never been able to find whole wheat pastry flour in Toronto :(. I've seen substitutions for regular pastry flour where they replace 2 tbsp of all purpose with corn starch and sift several times. Do you think this would work for your recipe?

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  15. Great timing Gina! I'm just about to head to the store! Thanks for all of your fantastic recipes!!!

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  16. You can use one cup of all purpose flour instead, I'm sure half white, half whole wheat all purpose would turn out ok. Main thing is not to over-cook them!

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  17. I'm going to try these and put some fat free frozen yogurt in the middle of them.

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  18. Looks just right! Everyone can be happy about this.

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  19. What kind of spoons do you use to portion out your cookies? Do you use the 1.5 tablespoon scoop?

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  20. I've looked everywhere for whole wheat pastry flour, to no avail... :(

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  21. Does anyone else hear that noise? I'm pretty sure its angels singing.

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  22. These look delicious! I can't wait to try them : )

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  23. You can order your pastry flour from here!
    http://www.bobsredmill.com/whole-wheat_pastry-flour.html

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  24. Would love to see white chocolate macadamia nut cookies go skinny!

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    1. YES now -that- would be a dream come true.

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  25. Coming from you 'the best' is a big deal! So this sounds like an absolute gem of a recipe, its like the holy grail of low fat baking, the chocolate chip cookie, and if you have achieved it then massive thumbs up! :)

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  26. These look awesome! Thanks for sharing!

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  27. I am making these ASAP!I haven't tried making low fat chocolate chip cookies before and these look great! Less guilt is always great ;)

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  28. What a great recipe! I love the idea of a healthier chocolate chip cookie! These look wonderful!

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  29. Yum, can't wait to try this! I can't go a day without a little something sweet :)

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  30. lol Linnet!

    Yes, I wouldn't say so unless I really thought they were good. I've never been happy with the results in the past so I never posted them before.

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  31. you have the BEST cookie recipes!! thank you!!! :-)

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  32. I used regular whole wheat all purpose and they stayed chewey. I also couldn't find wheat pastry flour. However, if anyone in high altitude (around 4,500 ft above sea level) tries them, let me know if you know which adjustments to make. Mine were chewey, but seemed almost undercooked in the middle too.

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  33. I baked these with whole wheat flour and had no troubles, and it was at high altitude, (7500ft). Delicious! thank you Gina!!!!

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  34. I can't eat chocolate - have you ever tried these with a substitute for the chips? How about raisins or another dried fruit? Thanks.

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  35. Thanks, I will be trying these tomorrow. I just made a batch of homemade applesauce so what a great way to use it!!! Of course I will be using regular size choc chips. I can't skimp on my favorite ingredient! :)

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  36. Anon- it probably needed a few more minutes if it was undercooked slightly.

    You could certainly use white chocolate chips or raisins instead. Or a combo of add ins which I may play with soon!!

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  37. I just tried making these last night, but I had to make a couple of changes. After mixing all the wet ingredients, I realized I did not have applesauce after all. My husband happened to have some very thick homemade soymilk. The consistency was extremely similar to buttermilk, which I'm sure would work as well. I put 2T initially, but a little more at the end to make the batter look drippier. I also cut out the 1/2C of granulated sugar and used only 1/2C of very dark brown sugar. These turned out FABULOUS. I have tried SO many "healthier" cookies, and these were the first ones that actually tasted like a choco chip cookie... lightly crispy on top, gooey in the middle and good the next morning. I have used applesauce many times in cookies and I'm anxious to try it in this recipe; however, I find that in the past, they tend to make my cookies muffin-like. I'm not sure if buttermilk makes a difference. thank you so much for this amazing post!!! I have finally found my cookie recipe :) (unfortunately, I didn't stick to two. I ate 4 or 5, but hey, I'm pregnant... I get to do whatever I want! lol)

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  38. I made these for the first time today, took a risk and doubled the batch... they're fantastic! The edges are crunchy and the middles are close to but not undercooked. They're perfect! I'm not sure I can justify calling these low-fat, because I definitely ate more than my usual share :)

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  39. I am definitely making these, I love chocolate chip cookies, and had been avoiding them!

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  40. mine came out horrible...used reg flour...they spread out completely flat. will have to look for that other flour,
    T4CRAM4@AOL.COM

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  41. I used Gold Medal whole wheat flour in place of ww pastry flour and they still turned out chewy and sooooo yummy! I'm going to make another batch of these AS SOON AS these are gone :)

    You rock Gina!

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  42. I just made these tonight. I thought that they were too sweet. I would use only 1/2 cup of brown sugar or 1/4 cup or white sugar and 1/4 cup brown sugar if I was to make these again.

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  43. Yum, they look awesome!

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  44. Asiya (and other Canadians!) - In Canada you can get whole wheat pastry flour at Bulk Barn. I believe they call it soft whole wheat flour and indicates pastries as one of the uses. I use this flour in all baking and it is light enough that I have even used it entirely in place of all purpose flour (in recipes that call for part all purpose and part whole wheat). Hope this helps!

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  45. totally trying this recipe today Gina! I agree...finding and making quality low cal, low fat baked goods can be challenging! They don't always have the texture you like or the taste...I am really picky about what kind of baked goods I post...I make lots and lots of things that just don't make the cut and get published to the blog!

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  46. So do I Renee!! If it's not great, it doesn't make the cut! Let me know what you think!

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  47. I can't wait to try these! I wonder how many more points it would be if I added pecans?

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  48. Made these last night and they were amazing...such an awesome treat without all the butter!!

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  49. mine came out cakey... *sigh* I'll try again though! I'm sure it was baker-error.

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  50. Mine were flat as a pancake too - I did use whole wheat flour as I did not have pastry flour. Despite the awful appearance, they still taste delicious!

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  51. It's so weird that people are getting different results. Follow the recipe exact, any changes will yield different results.

    Elizabeth, I had that problem with the original recipe and used less baking soda. I'm guessing you might be using self rising flour, which is making them flat. By the way, I loved my flat ones too. I might even post those soon, they were highly addictive.

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  52. Ok, what is your preference? Do you put 2 cookie sheets on 2 separate racks in the oven at the same time, and then switch the cookie sheets to each other's rack halfway through the allotted baking time? Or, do you bake one sheet at a time? Also, regular bake or convection bake? Lastly, is the level spoonful usually a tablespoon size? Thanks!

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  53. Yes, level tablespoons for each cookie and I have a regular oven.

    I bake them at the same time, but and switch them if needed.

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  54. I made these. They are perfect. I only had 1/4 cup chips and added another 1/4 cup Brickle toffee. I will save this recipe, my husband won't know the difference!

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  55. This look so yummy, my friend passed this recipe along to me. Can't wait to try

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  56. Well - I followed the recipe, except I used regular pastry flour instead of wheat, and they still fell flat. Not really sure what to do about. The taste was ok. Think I was hoping for something a tad sweeter. Going to have to try the oatmeal ones instead!

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  57. I actually find them to be very sweet. Wish I knew why they came out flat for you.

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  58. I used whole wheat flour, with my fingers crossed, because I still haven't picked up pastry flour... it didn't turn out great. Looks like I'm going to need to get over it and get some pastry flour! I did finally get a hand blender as recommended, and it's fabulous! I look forward to making these (the right way) again! Thanks Gina!

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  59. Mine came out quite nicely. I just used regular "whole wheat flour". I was wondering if some people who had trouble didn't whip their wet ingredients enough? I whipped mine for quite a while and although it didn't ever get truly "fluffy", it did have a bit of structure.

    Normally, my cookies fall absolutely flat. So something was right here!

    I doubled the recipe and unfortunately only got 37 tablespoons of batter instead of 48... Not quite sure what was up with that. It made each cookie 3 points+ and 6 points+ for 2.

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  60. My chocolate chip cookies are super soft maybe not so skinny they are 3 points plus each, but what makes them soft is instant vanilla pudding-dry

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  61. Just made these...yummy!!!You are correct...hard to eat just two

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  62. JUST finished making these and they are delicious!

    I didn't have whole wheat pastry flour so I used 1/4 cup cake flour and 1/4 cup whole wheat flour as a substitute for the 1/2 cup whole wheat pastry flour. It seemed to work quite well.

    Thanks for the recipe!

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  63. Mine also came out cakey, but I used normal whole wheat and not whole wheat pastry flour. I wonder if that caused the problem or could it be down to me using half the quantity of white and brown splenda sugar blend instead of regular sugar? Gina, yours look amazing :).

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  64. Nicole (yes, the same one as a few posts ago)8/14/11, 8:35 PM

    I just served mine at a bbq. They were a SMASHING success!

    Interestingly, for fear that my cookies would fall flat I put half the batch into a mini-muffin pan to prevent having paper thin ugly cookies. They came out SOOOO yummy! Maybe a little more "cakey" in texture, but DELICIOUS. I served both at the bbq and the mini-muffin ones were actually more popular than the regular cookies.

    Thanks so much for the recipe. Everyone LOVED these and kept asking for the recipe. ;)

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  65. I can't guarantee they will work the same if you change anything. Using splenda could certainly effect the results. Too much baking soda would make them flat. This worked great for some of you and not for others, so I would imagine if you changed something, that would be why they didn't work.

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  66. I just made these. They were fantastic for a skinny version!

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  67. These are in the oven right now :) I can't wait to try them out! Thank you for all of your wonderful recipes :)

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  68. I got flat cookies too :( I'm sure I used the right baking soda and I had all the right flours. I'd like to try again. Any other tips?

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  69. Hmmm, and you weren't using self-rising flour, correct? First time I made them, I got flat cookies too, (delicious flat chocolate cookies that I couldn't stop eating) before adjusting the baking soda. Too much made them flat. Second time I made them with less baking soda, they were perfect. I'm going to make them again and see what I get.

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  70. These were so good! My 3yr old helped so I think we put to much apple sauce in. Wasn't able to get 24 but will try harder next time. Yes there will be a next time!

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  71. anything different for High Altitude?

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  72. Just made these using regular unbleached flour completely, as well as Earth Balance margarine (we have dairy allergies). Turned out great!

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  73. I tried your chocolate chip cookies last weekend, and have now made them 3 times for my in-laws, co worker, and skinny husband! Thanks so much Gina! Since these were the first homemade cookies I've ever baked, my husband said, "I'd love you forever if you kept cookies in the house all the time." Cookies seem to be good for the marriage.

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  74. We made these today and they turned out perfectly! I was so excited to find a cookie I could have more than a bite of. (I currently have very low-fat dietary restrictions.)

    Thanks!

    Karinya @ Unlikely Origins
    www.unlikelyorigins.blogspot.com

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  75. The cookies looks so delicious. I am pretty sure I can devour several pieces of it in one sitting. Chewy and moist chocolate chips are definitely the best.

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  76. These cookies are a girls best friend! Thank you for sharing this wonderful recipe! I always think twice when I take the second cookie from the plate but not for now on!

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  77. I made these cookies today and they truly are the best chocolate chip cookies ever! I put some fat free cool whip in between two of them and froze them to made mock ice cream sandwiches! Truly yummy! Thanks Gina!

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  78. made these last night after dinner and they were AMAZING! Thank you so much! However, I pt'd them in the weightwatchers recipe builder and they came up as 4pts for 2 cookies!

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  79. Just made these cookies and they are amazing. Thank you so much for another great recipe.

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  80. Just made these very delicious cookies! I live in Colorado, so I'm baking in high altitude. My cookies came out flat too, and I ended up baking them for about 12 minutes each batch as they just weren't baking at all. They came out tasting great but a little crispy. Does anyone have any high altitude suggestions?

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  81. I made these a few weeks ago, and I came to your website tonight to look up the recipe to make again. They are delicious ... perfectly chewy and a little gooey in the middle but not too much. Thank you for sharing these fabulous recipes with us!!

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  82. beth- are you sure? : )

    kremsergirl- I found this online, hope it helps: Try increasing the oven temperature about 20 degrees and slightly decrease the baking time. This will keep your cookies from drying out. For cake or bar type cookies, reduce the sugar called for in the recipe by 3 Tbsp. per cup.

    Glad they worked for you Holly!

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  83. Man, I did terrible with these!! You said to whisk the sugars and wet ingredients, so I did so by hand. I think I should have used the mixer. They came out grainy and pretty flat. I want to try again. I also did not have whole wheat pastry flour; I may have to try that next time as well. I'll try again - I'm sure it was me!! :-)

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  84. would using ONLY normal whole wheat flour be ok??

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  85. Angela, sorry they didnt work for you!

    Tiffany- I'm Not sure, I didn't try it... Any changes to this recipe may or may not work.

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  86. OMG! These cookies are soooo good! I made them as "Hurricane Cookies" a week ago and I couldn't stop munching on them! Since I still had additional ingredients, I made more and brought them to a BBQ the following weekend. Everyone liked them so much they were asking me how I made them! (And to top it off, the hostess gave me back my container and kept the remaining cookies for herself - that is when you really know you did good!) Thank you!

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  87. Yummy, Just finished mine with a nice cold glass of skim milk. Couldn't have been happier with how they turned out, well, maybe if they had been half the calories so I could have eaten twice as many lol. I can see why some people are saying they were underdone but for me, this is exactly how I want my cookies, nice and gooey in the middle :)

    As for my changes, just in case other are wondering if it would work, I used all white wheat flour and I can't believe it's not butter light. As far as I'm concerned there was no negative effect but it could be the reason they were a little on the flat side, but it also took them down to 4 grams of fat for two cookies which was nice (every gram counts right:)

    Thanks for another great one, now to try your Chocolate chip oatmeal!

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  88. We're trying these tonight!!! I'm so glad since my mother can eat them!!! She's been on this diet and cookies were a definate NO NO but now she can perhaps snack on these little suckers and not have to worry about throwing off her whole day!

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  89. They really ARE the best cookies!!

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  90. These are brilliant. Thank you

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  91. Mine turned out ruined. The moist batter was very liquid when I first mixed it. I am thinking maybe the butter. I measured the 2 tbsp butter out when it was solid and then melted it. Would that be my problem?

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  92. These turned out perfect for me! I am sure the parents will enjoy them tomorrow for Back to School Night. Thanks Gina ;)

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  93. For those of you who had success I'm so happy!!!

    Lisa I wish I knew why they didn't work for you, I'm assuming you made the recipe exactly as written?

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  94. BTW- I made it with all purpose white flour because I ran out of wheat flour today. They turned out perfect!!

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  95. I made these tonight but turned out flat they did not rise. Could I use self-rising flour instead?

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  96. I'm wondering if those of you who didn't get them to rise, do you live in a high altitude? I don't think self-rising flour will help.

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  97. No I do not live in a high altitude. However for what its worth I did try self rising and it still did not work. So now I'm going to try baking powder. We will see.

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  98. Is there anyway you could add cocoa powder to these to make them chocolate chocolate chip cookies? :)

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  99. No, if anything I would use less baking soda. More would make them flat.

    Lauren, I will have to try that next time!

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  100. Gina, just wanted to let you know that I LOVE this recipe. Lol! I've made these cookies twice & they turned out great both times. They were moist, chocolatey & delicious, mmm, mmm! I also found the recipe to be quick & straightforward, nothing too time consuming or confusing. These are definitely a sweet treat go-to for me, thanks for sharing!

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  101. I love them too, for low fat they are incredible! I wish I knew why they don't work for everyone

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  102. Any thoughts as to whether margarine would work instead of butter? I am eating dairy free but LOVE cookies and just wasnt sure if you thought something else would work?

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  103. YUM! I used all purpose flour and they were not quite fluffy but more flat but tasted great!

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  104. Gina, My cookies turned out flat and way too sweet. I didn't pack the brown sugar, but maybe something was off? If I use less sugar, do you think I need to modify the other ingredients? Thanks!!

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  105. I haven't tried them with margarine so not sure.

    These are pretty sweet but I'm afraid adding less sugar would effect them. You could experiment.

    As far as these turning out perfect for some, and flat for others... I'm stumped!! I'm assuming you are making the recipe exactly as written?

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  106. Mine turned out flat, but tasted wonderful!! I used 1/2 Splenda and 1/2 brown sugar Splenda. I think I might try to go all the way Splenda next time and see what happens. I couldn't find pastry flour and had to eyeball my baking soda, so I'm sure that's why they were flat. Since eating a real cookie is out of the question, I though these were incredible. Hubby is doing WW, too, and he loved the cookies.

    BTW, I've been using your recipes for the past week and my family has loved EVERYTHING I've tried (and I'm no cook). Thank you so much for posted these ideas. They have helped us so much and I've actually been enjoying cooking!!! :)

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  107. I am going to try using some coconut flour, and Splenda for the white sugar, it takes away some calories, someone posted they used all white purpose flour and they were good, so I will let you know.

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  108. YUMMY...... I just made these for an evening snack craving. I used dark chocolate chips & added some walnut pieces.

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  109. I made these today, using White Whole Wheat flour, instead of pastry flour. When I entered the recipe in to E-tools, they came to 2 points+ per cookie, and 4 points+ for 2 cookies!! They turned out wonderful = crispy on the edges, yet chewy in the middle. I had seen your inspiration recipe for these before, but since it still had 1/4 cup butter, I never made them. With your adaptation, they have the perfect calorie and fat content for those following WW and a healthy lifestyle. Thank you so much for your inspiration to me, to help me stay on track and focused. I am a 5 year WW Lifetime member, and it is so great to have new recipes each day that are healthy, cheap and easy.

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  110. I am guessing the silpat is key here. I made some on cookie sheets that were sprayed with cooking spray. Those flattened way out and are even lacy. I tried some without the cooking spray on a non-stick cookie sheet. Those didn't flatten out as much. Thanks for the recipe! Flat or not, my family is enjoying them. :)

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  111. I also got flat cookies but after reading a bunch of comments I see that I probably made a mistake by using self-rising flour, plus I had to use regular whole-wheat flour. They still came out delicious and I will call mine chocolate chip crisps! Also I will be investing in a silpats because I always have difficulty taking things off my "non-stick" pans. Love your recipes!!

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  112. I made this recipe for the second time last night - it is absolutely perfect!!! Keep up the great work. These recipes are amazing.

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  113. I just made these and mine also came out super thin. They're still really good, but you can practically see through them! :) I followed the recipe exactly, but I've been having bad luck with cookies lately so who knows. I'll definitely try again!

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  114. Thank you! We are in Heaven enjoying these cookies!!!

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  115. I used 1/2 ww flour and 1/2 white pastry flour but once I mixed the dry with liquid I ended up having to add quite a bit of water(almost 1/4 cup) to get it to look like the same consistency as yours. They were very flat but delicious. Do you think the flour was the problem with the consistency?

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  116. I tried to make these today....I followed the recipe almost exactly (except I used whole wheat flour, not pastry flour- couldnt find it at my local grocery store?), and it barely made any better and was watery. I went ahead and added another 1/2 cup of ww flour and it only made about 10 cookies. I don't know what I did wrong!!!:(

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  117. Meant to say it made very little BATTER:)

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  118. mine were PERFECT! Thank you SO much. I've tried a gabillion low fat chocochip cookie recipes & so far this one wins!! I however used regular sized choc chips. =) and they baked perfectly fine on parchment paper. oh, and i used whole wheat flour as well...perfect!

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  119. First thing, let me say thank you so much - you have no idea how long I've been looking for a low-fat chocolate chip cookies recipe!

    I tried making these today with whole wheat flour instead of the pastry flour, and other than being a bit too sweet (will put less sugar next time), they're perfect!
    So thank you again!

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  120. I loved these cookies, but when entering my calories I noticed my came out different than yours. When I entered your exact recipe into calorie count it came out with 150 calories PER cookie not 170 for 2 cookies. Did I make a mistake or did you....?? Thanks, just want to make sure I get my calories correct.

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  121. Made these today and they came out flat as well. Is it possible that those of us with flat cookies are not wisking the wet ingredients enough?

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  122. I made these last night with my daughter! Mine turned out flat and delicious lol. They also turned out rather large and I only got about 18 cookies, so next time I will use smaller spoonful. They were still crispy outside chewy inside and very yummy. I added a small ripe banana and just a very very small handful of almonds (less than 1/3 cup) which increased the calories to about 13 per cookie, but after reading above comment I'm a little nervous these aren't as low cal as I thought. I'm going to add the calories today also.

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  123. Thought I would share that I added the calories up and my calculations were the same as the recipe! Except I had to add the banana and almonds, and the fact that I made mine a little bigger than I should which brought my cookies up to 105 per cookie or 210 for two. Considering the extra calories I added were "good" calories I don't feel bad indulging in an extra 40 cals for two. Plus I find they are very filling with the banana and nuts. Next time I probably won't add anything extra tho and will cut back to 1/4 cups chocolate chips for personal preference. Again thought they were amazing thank you!!

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  124. I love this kind of cookies.

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  125. Made these cookies this weekend and they came out perfectly! My husband had no idea that they were low fat and wouldn't believe me when I told him!

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  126. These are the most beautiful cookies I have ever made! They are so good! So much for my points today! Absolutely wonderful! Thank you!

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  127. OMG!!! These cookies are so yummy! I cant believe it. I used whole wheat flour and they came out perfect. I'm so in love with this recipe, the only "bad" thing about these cookies...it's that I can't stop eating them LOL. I hope my kids hurry up to get home from school because they're almost gone LOL. Thank you Gina!!!

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  128. I have a trick I use with low fat cookies, which is to add a tablespoon of regular molasses. This helps the texture and adds a rich flavor. This recipe is amazing, they do not taste like low fat cookies at all!
    I made a gluten free version using a blend of brown and white rice flours, plus a little potato starch, also a tsp of xanthan gum. I also subbed coconut palm sugar for the sugars. Really delicious, thanks for the great recipe!

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  129. These are awesome! I didn't have the pastry flour, so I just used all-purpose. They turned out really yummy though! Thanks for the recipe!

    ^-^

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  130. I stink at making choc chip cookies and have vowed to never make them again...mine always got flat and the chips stick out and everything! Then I saw this recipe and being a Lifetime Member of Weight Watchers I really wanted some choc chip cookies that I can actually eat! Well, lets just say I'm consistent! Flat as a crepe! UGH!!!

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  131. so weird, I bet they were tasty flat crepe cookies though!

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  132. I made these for my husband and a couple of friends. They were soooo good! I didn't have whole wheat pastry flour so I just used regular whole wheat flour and they were fine. Definitely making them again!

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  133. I just made these and used regular whole wheat flour. I tried to dough and to be honest, I wasn't holding out a lot of hope for these cookies because the dough tasted very flour-y to me. Then when I took them out of the oven and let them cool for awhile, they tasted great for a low fat cookie! Maybe it's a good thing I didn't like the dough--I probably would've eaten most of it then :o) Oh, and for the applesauce I used the leftover applesauce I made from your website. Both are very tasty and I'll be making both again!

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  135. Just made these tonight for the first time. They're deliciously yummy! Thanks, Gina!

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  136. These were a bit too sweet but otherwise the consistency, etc. was great! I'll likely modify the recipe next time. Thanks for all of your awesome recipes!

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  137. I just made these and they are so YUMMY!! Texture and taste hit the spot for a chocolate chip cookie!! I used all purpose flour and didn't bother with pastry flour. I also used a regular baking sheet sprayed with non stick spray. Thank you for the recipe!!

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  138. I wonder if melting the butter is causing the cookies to be flat? What if softened butter was used?

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  139. There is only one problem with those: I can't save any calories with those as there are just toooo delicious to only eat one or two!

    By the way, I used regular whole wheat flour as well and they are perfect, maybe because i used a little more baking powder.

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  140. @Asiya...you will be able to find whole wheat pastry flour at the "Bulk Barn" in Toronto...I use it all the time!

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  141. I added a hand full of blackberries to the batch the second time I made these. not only did I get more cookies out of it, everyone who tried them said that the ones with the crushed blackberries were amazing, moist, and sweet! I used all whole wheat flour and I put less sugar in the mix (regular and brown).

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  142. I made these tonight and they turned out great! I have a go to ccc recipe I normally use that calls for 2 sticks of butter. Tonight I told my husband that I was making cookies but healthier. He agreed to try them. He told me that they didn't taste any different and I should make them this way from now on!

    I did use a stand mixer to make sure everything was well mixed so maybe that has something to do with the flat cookies some people got?

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  143. i made these for a house warming party and they were a hit! i didn't use pastry flour, just normal whole wheat flour, and when i used a tablespoon to put the cookies on the sheet they got really flat so i switched to just using a teaspoon. they were delish though!

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  144. I'm definitely bookmarking these... they look insanely good and I love all of the healthy ingredients!

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  145. I am on a low-fat diet because of gallbladder problems. Not very fun to be forced into it, so I am very happy to have found your site. I will be trying many other recipes soon. As for the cookies, i accidentally used whole wheat flour even though I had whole wheat pastry flour. I also didn't have regular sugar so used 3/4 cup dark brown instead. I thought they were great! They are flat but I like that because there is more of the crispy edges to enjoy! And I stumbled the recipe :)

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  146. I found it helpful to read everyone's comments. I made these for the first time today. They came out flat and mushy in the middle. I baked them for 9 min. I should have kept them in the extra minute. I would like to try it again, but I wonder how big a scoop I should be making. I used a regular tea spoon, not a measuring spoon and they were small and uneven. Any suggestions?

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  148. I made 48 cookies. When I put it into recipe builder, it was 1 pt. for 1 and 2 pts for 2. Is that right? I put in the recipe exactly as is and put 48 as my serving size. How did you get 5 for 2?

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  149. Hi Gina,

    Is there a way to modify this recipe for use of white chocolate chips instead of regular chocolate chips? I'm wondering if the sugar content should lower since white chocolate chips are sweeter.

    Thanks!

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  150. Rachel, that doesn't seem right, did you leave anything out?

    Priscilla- I think you would have to use less sugar or they will be too sweet but not sure if that will effect the cookie. Maybe try with 1/4 cup less?

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  151. Less regular sugar or less brown sugar?

    I'll try them tonight and let you know how they turn out. :)

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  152. Are these at all cakey in texture? That is my biggest pet peeve with "healthy" cookies. I made a reduced-fat version tonight that called for one stick of butter and even then they were cakey...not sure why. So I'm kind of scared to try these with only 2tbsp of butter.

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  153. Hi Gina,

    I did this recipe with 1/4 cup less regular sugar, and I also used golden brown sugar. I added 1/2 cup white chocolate chips and 3/4 cup Craisins. Delicious, and perfect for the holidays! I made these to give out to coworkers.

    Thanks for your help! :)

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  154. Gina, thanks so much for all the great recipes! Is there a way to see the point value for recipes inones recipe box? It sure would save a lot of time. Thanks!

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  155. I've made these now for the 3rd time & I swear they get better every time!! These cookies are toooooooooo addictive! My 2.5 year old actually helped me with the last batch - she had so much fun mixing the ingredients and watching them bake. Thanks for another fantastic recipe! :)

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  156. Aw, mine came out all fat and spongy lol...Not blaming the recipe at all, I'm just a horrible baker, but I wish I knew what I did wrong, because
    the taste was wonderful, just the texture was weird. :-(

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  157. These are not cake-y at all, I too dislike cake-y cookies.

    There is a place you can put notes in your recipe box, perhaps adding the points there would be the solution you are looking for.

    Priscilla, glad they worked with less sugar!

    megan, I wish I knew! did you change anything at all?

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  158. I just had a chance to try these and I used the exact ingredients/amounts as posted. However, mine turned out super flat too. But - still really delish! And I gotta be honest, because they're flat and therefore pretty big, I think I might like them that way better. Makes me feel like I get to eat more of a cookie. :-) Thank you!

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  159. Gina, I wanted to tell you how wonderful these were, especially 5 minutes out of the oven! It has renewed my faith that I can eat healthier now, knowing I don't have to give up on cookies entirely! ;) by threat, mine were not cakey OR flat! Perfect as far as that goes...
    I did have one problem with these, though, and I was hoping you could help me figure it out. They were soft but chewy 5 minutes out of the oven, but then after a little while I decided to put them in my airtight plastic cookie jar. They were still warm, so though I put all of them in there together, I did not put the lid on until they were completely cool. Anyway when I ate one the next day, they were very tough...kind of like biting into a tough steak only it was a cookie....does that make sense? I had to microwave all of them for 45 seconds to get a non-tough texture from them. They werent soft and chewy 5minutes out of the oven! They were never dry or crunchy or else I would have thought I overcooked them...what happened?

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  160. I should clarify that I did make a change, but the only change I made was I used king Arthur white whole wheat flour instead of the blend you called for of AA white and ww pastry.

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  161. In my first post, I apologize for the typo (*by threat was supposed to read by the way)...autocorrect

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  162. I made these again this weekend with a different low fat butter and YES this time they were perfect! Idk how that helped maybe I stored them too early and thats how they got spongey? Well anyway these are amazing and not cakey at all. Thanks again!

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  163. Anna
    wait for your cookies to cool down completly then put them away

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  164. Gina....
    Is the pastry flour the softer than usual type?.
    Thank you

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  165. It is Jan. 1, 2012 - Hubby and I decided we would start eating right, exercising......WELL, it is a cold, dark day - the kind of day you just HAVE to bake cookies. So I looked on Skinnytaste.com for a good chocolate chip cookie recipe. I found this one and decided to try it. GLAD I DID! It is wonderful!! My dough was nice and soft (didn't have to add water), if fact, I thought I might have to add a little flour so they wouldn't spread out too think - but they baked up beautifully - not too thin. I used dark brown sugar and they had a wonderful brown sugar flavor. I will make these again for sure! But yes - willpower is needed to stick to 2. But what a treat!!

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  166. .....
    Gina....
    Is the pastry flour the softer than usual type?.
    Thank you

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  167. Wow Yummy and they really kill your sweet tooth! I used white chips and reg white flour. I had no apple sauce so I used 2 tbs bannana. 2 of them hits the spot. My husband loved them! They were a little sweet for me but white choc is always too sweet for me. I prefer choc while my husband prefer white choc lol.

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  168. When I made them the first time with all white whole wheat flour they were awesome. But when I decided to try the recipe exactly as written, they spread so flat the cookies became one giant cookie cake that was so tough and chewy, it wasn't very edible. For those of you that have had the pancake problem, maybe try white ww flour...worked for me!

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  169. these didn't turn out very well in CO!

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  170. This comment has been removed by the author.

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  171. Jessi..keep these tips in mind with high altitude baking:
    High Altitude Baking Tips
    • Reduce baking powder by 1/8 – 1/4 per teaspoon
    • Reduce sugar by 0 – 2 TB per cup
    • Increase liquid by 2 – 4 TB per cup to counterbalance rapid
    evaporation of liquids
    • Use cold water and large cold eggs to give cake extra
    strength
    • Don’t over beat eggs to prevent too much air being added
    • Generously grease and flour cake pans to prevent cakes
    from sticking - with the exception of angel food and sponge
    cakes which should always be baked in ungreased pans
    • Fill pans 1/3 to no more than 1/2 full to avoid batter overflow
    caused by rapid cake expansion
    • Increase oven temperature by 25° to help “set” the batter
    before it over expands
    • Reduce baking time about 20% to prevent over-baking at the
    higher temperature
    • For yeast cakes watch dough carefully since they rise more
    quickly judge rise time by change in dough’s bulk, not by
    amount of time it takes

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  172. delicious!! had no problems with the recipe..i used white whole wheat flour (king arthurs). cookies are great!

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  173. These are so delicious! They're a nice bite-sized treat, and they are so sweet and chewy. They were a hit with the entire family.

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  174. I made these last night for the second time. But I added my own spin to them this time. I didn't have any regular butter so I used the Brummel & Brown spread made with yogurt. I used the Splenda/sugar blend in place of the white sugar; however, I only used a heaping 1/4 cup. But the best part of this is the secret ingredient I've had in my cabinet since I purchased it last year at the farmer's market. I used lavender salt in the place of the salt, and then I sprinkled a little on top after the cookies got out of the oven.

    They were amazing.

    I personally like the contrast of salty and sweet. There's a great bakery here in Santa Monica that serves these huge chocolate chip cookies with sea salt on top. These were just as good and so much healthier. Even if you can't get your hands on lavender salt. Try using coarse sea salt on half the batch and see how you like them.

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  175. I just made these, twice, and both times they were more like cake cookies. My batter does not get runny at all. What am I doing wrong? The only thing I can think of is that I'm using liquid egg whites in the carton. Thanks.

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  176. I can't believe I waited so long to try these! They came out great. I didn't have pastry flour, whole wheat or otherwise, so I used 3/4C plus 2tb of all purpose, plus 2tb corn starch and sifted it really well. They came out fantastic...not quite as healthy...but so good...the right amount of crispines, chewy middles, and they rose just like a cookie should! Thanks!!!

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  177. Is it 170.7 calories per cookie or for the whole batch?

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  178. I made these this morning exactly as written and they turned out great, so delicious! Thanks Gina!

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  179. Tried these. They turned out flat and stuck to the silicon sheet. I think I may have undercooked them as they were very sticky. I'd like to try it again. They are still very good... but not very pretty. :)

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  180. Oh my! I just pulled these out of the oven and I'm not sure how long they're going to last! AMAZING! Best cookie ever!

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  181. These were delicious! They came out a little flat, but I know my problem. I did't whisk the wet ingredients until fluffy. Rookie mistake. I'll know better next time. I'll also add a little more salt next time. I like my cookies a little saltier.

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  182. So yummy! I'm a cookie snob, and these were so good. I chopped up my chocolate very small, and used white whole wheat flour. I also added a little more salt. Thank you!!

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  183. Made these last night. They were yummy, but didn't spread at all in the oven and turned out spongey. I think my batter was a little too thick. It was smooth so I didn't add any water, but after looking at your pictures I can see your batter was thinner so I will add a little water at the end and see if that helps. :)

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  184. I put it in recipe builder and got 1 point per cookie too.

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  185. Forget the post above this, I put in the wrong number of servings. These are incredibly delicious! I love to bake and I'm so happy I can actually enjoy what I'm baking again.

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  186. Tried these with 1/2 cup whole wheat flour and 1/2 cup white flour- very YUMMY but odd texture, more like cake. I will be on the look out for pastry flour to try them again. If you have a craving for cookie it will still do the trick!

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  187. So...I love this recipe and adapted it the following:
    I forgot the egg white once and didn't miss it. I just add a more applesauce. Still yummy.
    I do half regular whole wheat and half unbleached flour.
    I use margarine or earth balance as I gave up dairy.
    There is also a sweet spot with baking these...and its still a bit trial and error for me esp. with my stone cookie sheets. One batch doesn't last long. Thx Gina

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  188. Just made these and they will become a staple in our house. My 3 year old daughter loves baking with Mommy in the kitchen, but since beginning our new "healthy" lifestyle we haven't been baking much. She is so excited that we can bake again! Thank you so much, Gina!

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  189. I used Splenda granulated and Splenda brown sugar blend. These cookies are Amazing!! Thank you Gina for all your wonderful recipes!! I make something of yours almost every night!

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  190. I made these this afternoon and they are divine! I only have one Silat, so my other sheet had parchment and they both came out great. I actually found the parchment ones to be a bit more crispy and the Silat ones to stick a bit. Also, I doubled the recipe since we are a large family and had to add quite a bit of water to get mine smooth like yours, and I think this may be why mine came out very flat, but they were still delicious, very sweet, everyone loved them!

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  191. Just made these, they came out like little Chocolate Chip Pancakes. The only thing I did differently was use 1/2 cup of whole wheat flour instead of whole wheat pastry flour. I also just used a cookie sheet lined with foil, could that have changed it ? Either way they were still yummy. :)

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  192. I made these and they are now my GO TO cookie for anything. I did cut the sugar to 1/4 cup for both the brown and white and they still turned out great. Still sweet and tasty, thanks!

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  193. This may be the most DANGEROUS recipe I've ever found.... I added some oatmeal and coconut flakes (I add them to every chocolate chip recipe) and I literally groaned in the middle of my kitchen when I tasted them warm out of the oven!

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  194. I'm going to try this in my Food Lesson!

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  195. So I have just completed my third batch of these in 4 weeks. My husband (not on WW) keeps devouring the whole batch on me. I will have my 2, and then I wake up in the morning and half the batch is gone because he takes them to work. Thank you so much for giving us healthy alternatives to the sweets we love!!

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  196. Just made these cookies, they are incredible! Great recipe, I baked mine for 9 minutes and they are perfectly chewy! I lined with parchment paper and I didnt even need a flipper to take off sheets. I also just used all whole wheat flour (not pastry) and I think they are fabulous! I will definitely double or triple batch next time and freeze. I might cut down on the choc chips next time because they are so great on their own you dont need a whole lot of chips! I may even next time cut down even more on the sugar too just to make a little healthier! Great job. If you have a healthy cinnamon bread I would love to try it because I havent found one I like yet! Thanks!

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