Vegan Double Chocolate Chip Cookies Lower Fat Recipes

VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together.
• Then add the soy milk and vanilla and mix in.
• Add your flour, baking soda, baking powder, cornstarch and salt to a mixing bowl and mix together.
• Add the dry ingredients to the wet and mix in by hand (don't use your electric mixer for this part) into a thick cookie dough.
• Add the chocolate chips and mix in to distribute as evenly as possible.
• Preheat the oven to 350°F (180°C).
• Roll into balls and place them evenly on a baking tray covered with parchment paper. Aim for 20 cookies.
• Place into the oven and bake for 10-12 minutes until the edges are set and they are very slightly browned on top.
• When they come out of the oven, press a few more chocolate chips into the tops of the warm cookies.
• Allow to cool and firm up directly on the tray.
• Once properly cooled store in an airtight container.

VEGAN DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, sea salt, and optional espresso powder.
• In a large bowl, use a hand mixer to cream together the vegan butter, granulated sugar, and brown sugar until fluffy, about 2-3 minutes. Then add in the applesauce, and mix again until incorporated. Add in the flour mixture, and use a rubber spatula to gently fold the dry into the wet, being careful to stop mixing just before the dry is completely mixed. in
• Fold in chocolate chips and/or chocolate chunks, and use a tablespoon or two of dairy free milk here as needed to fold in the chips until they're evenly distributed in the dough.
• if your dough is too sticky or it's a super hot day, you can chill the dough in the refrigerator for 10 minutes.
• Scoop about 1 1/2 tbsp of dough and roll it into a ball. Place it onto the baking sheet and repeat for the remaining dough, spacing the cookies about 2 inches apart. Bake the cookies for 11-13 minutes (I bake mine for exactly 12 minutes), then remove from the oven.
• Once the cookies have fully baked, remove the pan from the oven and tap the pan onto the countertop a few times (I do about 2-3 times) to create a brownie crinkle.
• Let the cookies cool on the baking sheet for 10 minutes. You can add additional chocolate chips if you'd like on top.
• store any leftover cookies in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.

LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Gather the ingredients and preheat oven to 375 F.
• Line 2 cookie sheets with parchment paper or a silicone mat.
• In a large bowl, beat butter and sugars together with an electric mixer until creamy.
• Add egg white and vanilla and mix until well blended.
• In a medium bowl, combine the flour, baking soda , salt, and cocoa powder.
• Gradually add the flour mixture to the egg and sugar, mixing between each addition with the electric mixer on low speed.
• Remove bowl from mixer and use a wooden spoon to work the dough together. Don't worry if the dough seems a little crumbly at first. Gently stir in chocolate chips.
• Drop the cookie dough by the teaspoonful onto prepared cookie sheets.
• Bake for 8 to 10 minutes.
• Cool on the cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
• Serve and enjoy!

LOWER FAT DOUBLE CHOCOLATE CHIP COOKIES (WW)

Steps:

• Preheat oven to 350°F.
• Combine flour, baking soda and salt in a large bowl. (Do not pack flour when measuring).
• Beat butter and brown sugar with a mixer at medium speed until light and fluffy; gradually add granulated sugar, beating well. Add cocoa and egg whites, beating well. Gradually beat in flour mixture until blended. Stir in chocolate mini chips.
• Drop by rounded teaspoonfuls (about 3/4-inch balls to get 40 cookies) onto baking sheets coated with cooking spray. Bake at 350°F for 10 minutes. Cool on pans 2 minutes or until firm. Remove cookies from pans; cool completely on wire racks.

VEGAN DOUBLE CHOCOLATE CHIP COOKIES- LOWER FAT

Steps:

• Preheat oven to 350°F.
• Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.
• In a large bowl sift together flour, cocoa, baking soda and salt.
• In a seperate large bowl cream together oil, sugar/stevia, and applesauce. Add the flax seed/soy milk mixture and mix well. Add the vanilla.
• Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.
• Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an ungreased cookie sheet about an inch apart.
• Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.
• Variations:.
• For chocolate chocolate chip cherry cookies, replace 1 teaspoon of the vanilla with almond extract, and replace 1/2 the chocolate chips with dried cherries.
• For chocolate nut cookies, replace 1 teaspoon of the vanilla with a nut extract (almond, walnut, what have you) and replace the chocolate chips with 1 1/2 cups chopped nuts (hazelnuts, almonds or walnuts all are good).

LOW FAT CHOCOLATE CHIP COOKIES (VEGAN)

Steps:

• Preheat oven to 375 degrees; line two baking sheets with parchment paper.
• In a large bowl, mix together flour and baking soda.
• In smaller bowl, cream margarine and sugars. Stir in yogurt and vanilla, beat well.
• Combine the margarine/sugar mixture with the flour, mix until thoroughly combined.
• Stir in chocolate chips.
• Drop by rounded teaspoon sized balls onto baking sheets. About fifteen cookies per baking sheet. You may need to smooth cookies into more 'cookie' shapes - they spread, but not too much.
• Bake 10-15 minutes, until golden. Remove from oven & sheets, allow to cool before serving.

LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, combine brown sugar and margarine until light and fluffy.
• Add vanilla and egg white; blend well.
• Add dry ingredients; mix well.
• Mix in chips.
• Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
• Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.