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Low-Fat Chewy Chocolate Chip Cookies Recipe
Low Carb
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Ingredients
Servings: 25, Serving Size: 2 (1½-inch) cookies
1½ cup all-purpose flour
¼ tsp salt
¼ tsp baking soda
¼ cup 67% vegetable oil butter-flavored spread, at room temperature
¾ cup light brown sugar
1 large egg
2 tsp vanilla extract
2/3 cup miniature chocolate chips
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Nutrition Facts
Exchanges/Choices:
1 Carbohydrate
½ Fat
Calories 90
Calories from Fat 25
Total Fat 3g
Saturated Fat 1g
Cholesterol 10mg
Sodium 55mg
Total Carbohydrate 15g
Dietary Fiber 0g
Sugars 9g
Protein 1g |
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Cooking Methods
- Preheat oven to 350°F / 175°C. Line baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, salt and baking soda. Whisk to mix well. Set aside. In a large bowl, combine the butter-flavored spread and brown sugar.
Beat at medium speed until the mixture is well combined. Beat in the egg and vanilla extract. Add the flour mixture and beat at low speed until thoroughly
combined. Stir in the chocolate chips. Drop mounds of dough, about 2 teaspoons each, 1-inch apart, onto prepared
baking sheets. Bake 12 minutes or until the bottoms of the cookies are lightly browned. Cool the cookies on the baking sheets on wire racks for 2 minutes.
Remove from the baking sheets and cool completely on the wire racks.
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Fun Facts / Cooking Tips
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This cookie recipe makes chubby cookies that are moist and chewy. If you like yours thin and crisp, substitute 1 cup of granulated sugar
for the ¾ cup brown sugar and drop the mounds of dough about 2-inches apart.
Tips: The cookies can be covered in an airtight container and stored at room temperature up to 2 days.
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