This Low-Fat Chocolate Chip Cookies are soft and chewy, and satisfy my craving when I need something sweet.
I am SO excited to share this low fat 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.
Best Low-fat Chocolate Chip Cookies Ever
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tbsp butter melted
- 1 large 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
Instructions
- Preheat oven to 350F. Line two cookie sheets with non-stick silicone baking mats (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.
Last Step:
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Too sweet!!! Like biting into a block of sugar. Had to throw them out. Also the batter didn’t come out as in the pictures.
These are fabulous. Edges are crispy. I used shaved chocolate off some old Girl Scout cookies so mine spread more. Take a vegetable peeler and shave chocolate off cookies you don’t really like and use in baking. Save weight as what recipe called for. I did cut the sugar by 1/3 and they were still sweet. The dough tastes very similar to Tollhouse cookie dough. I refrigerated over night.
Can I use a whole egg instead of egg whites
They came out good but could be better. I did cut the Brown sugar to 1/.3 cup and then used 1/3 + 1/4 cup of Allulose in place of the white sugar. I did 3 tablespoons of apple sauce. I found them to be a little too sweet still. Also, I did put the dough balls in the freezer for 45 mins before baking! I highly recommend chilling any cookie dough before baking prevents flattening. Next time, I will cut sugars to 1/3 cup each, add 1/3 cup of fine oats, and cut applesauce back to the recipe’s 2 tablespoons. I hope that will do the trick.
Is whole wheat flour ok in this cookie recipe?