Fat Free Chewy Chocolate Cookies Recipes

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

FAT-FREE CHEWY CHOCOLATE COOKIES

Steps:

• Spray cookie sheets with cooking spray.
• In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
• Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
• Drop by rounded teaspoon onto prepared cookie sheets.
• Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
• Do not overbake.
• Cool on wire rack.

FAT FREE SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven 350 degrees.
• Combine flour and baking soda.
• In a large bowl beat brown sugar, apple sauce, pudding mix, vanilla extract, and almond extract.
• Mix until well blended.
• Add egg whites and mix well.
• Beat in the flour mixture.
• Stir in chocolate chips.
• Drop by rounded teaspoonful and bake 12-14 minutes.

CHEWY CHOCOLATE COOKIES (LOW FAT)

Steps:

• Preheat oven to 350°F Grease two cookies sheets.
• Beat egg whites until frothy.
• Sift sugar, cocoa and flour into the whites.
• Add water.
• Continue beating on high for a few minutes until the mixture thickens.
• Fold in walnuts and chocolate chips with a rubber spatula.
• Place generous spoonfuls on the mixture one inch apart on the cookie sheets.
• Bake 12-15 minutes, until firm on top but soft on the inside. It is best to bake these one sheet at a time.
• Cool on a wire rack.