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Low-Fat Chewy Chocolate Chip Cookies Recipe Low Carb



Servings: 25, Serving Size: 2 (1-inch) cookies 


1 cup all-purpose flour

tsp salt

tsp baking soda

cup 67% vegetable oil butter-flavored spread, at room temperature

cup light brown sugar

1 large egg

2 tsp vanilla extract

2/3 cup miniature chocolate chips


Nutrition Facts



1 Carbohydrate



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

Cooking Methods

  1. Preheat oven to 350F / 175C. Line baking sheets with parchment paper and set aside.
  2. In a medium bowl, combine the flour, salt and baking soda. Whisk to mix well. Set aside.

  3. 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.

  4. 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.

  5. 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.


Fun Facts / Cooking Tips

Cooking Tips, Kitchen Tips and Fun Facts

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 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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