SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 88.1
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 91.7 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.3 g

View full nutritional breakdown of Chocolate Chip Cookies - Lowfat calories by ingredient
Report Inappropriate Recipe

Chocolate Chip Cookies - Lowfat

Submitted by: SOPHIEGIRL517

Introduction

I used the Hungry Girl recipe, but changed it up quite a bit.
I added 2 tbsp cocoa.
I substituted the pumpkin for yogurt. (Didn't have pumpkin in the house.)
Used real egg whites instead of egg substite.
(Next time I will use yogurt with a little bit of fat.)

If you can get past the cake-like texture..they weren't half bad.
I used the Hungry Girl recipe, but changed it up quite a bit.
I added 2 tbsp cocoa.
I substituted the pumpkin for yogurt. (Didn't have pumpkin in the house.)
Used real egg whites instead of egg substite.
(Next time I will use yogurt with a little bit of fat.)

If you can get past the cake-like texture..they weren't half bad.

Number of Servings: 12

Ingredients

    3/4 cup whole-wheat flour
    1/2 cup Splenda No Calorie Sweetener (granulated)
    .25 cup Unsweetened Apple Sauce
    .25 cup Fat Free Greek Yogurt
    2 Egg Whites
    6 tbsp Mini Chocolate Chips
    1/4 cup brown sugar, not packed
    2 tbsp Hershey's Unsweetened Cocoa Powder
    1 tsp. vanilla extract
    1/4 tsp. baking soda
    1/8 tsp. salt

Directions

Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, cocoa and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, yogurt, egg whites, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 12 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, chill batter and baking pan in refrigerator for an hour before baking.

Number of Servings: 12

Recipe submitted by SparkPeople user SOPHIEGIRL517.





TAGS:  Desserts |

Great Stories from around the Web


Rate This Recipe