80-Calorie Chocolate Chip Cookies
(248)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 26
Ingredients
1/2 cup granulated sugar1/2 cup brown sugar1/4 cup butter or margarine, melted1 egg white1 cup flour1/2 tsp. baking soda1/2 cup chocolate chips
Directions
Mix all ingredients until well combined and drop by teaspoonful on a cookie sheet, counting out 26 cookies. Add just a splash of water if needed to make dough stick together.

Bake at 350 for 8-11 minutes.

Enjoy!
Servings Per Recipe: 26
Nutritional Info Amount Per Serving
  • Calories: 83.1
  • Total Fat: 2.9 g
  • Cholesterol: 5.0 mg
  • Sodium: 42.7 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.8 g

Member Reviews
  • MHAUCK
     I substituted splenda brown sugar and granulated splenda, as well as 1/2 cup whole wheat flour and a 1/2 cup white flour - this cookie is great! With these substitutions calories came down to 60 and carbs to 8! - 1/6/08
  • 807BIRD
     This recipe is 100% proof that low fat cooking can be great! I was skeptical because I make a LOT of choc. chip cookies, but these were absolutely wonderful. I added a splash of fat free half and half when mixing because it was a little dry. Makes crispy outside / chewy inside perfect cookies! - 1/14/08
  • CCSOGIRL
     these cookies are fantastic!!! anyone having a prob with them spreading out- here is two hints-- keep your dough chilled between batches and let the pan cool between batches. also, make smaller balls. they are delicious!! - 9/16/09
  • CPOKEYRUN
     I used splenda blend and brown for the sugars, used 2 T butter and 2 T fat free cream cheese to reduce the fat, used 1/2 wheat flour, used 2T chocolate and 2 T peanut butter chips (chopped them to spread them out), and added a splash of vanilla and 1/4 c. quick oats, and they are great! 50 cal. ea. - 4/20/10
  • FELBERSGIRL
     These were flat and spread out to make giant cookies. Plus they were hard to get off the pan. However, the taste was great! Next time I'm going to use parchment paper and try more of a "big cookie" or "bar" format rather than the cookies. Boyfriend loved them too and that's always good... - 12/13/08
  • TSEWARD
     This recipe was Awesome! I doubled it so I could share. I used the suggestiong left by CCSOGIRL to chill batter, cool sheets, and make cookies small. I had no trouble with spreading and they came off the pan very easily. I highly recommend this recipe for a quick, delicious dessert! - 11/22/09
  • TWEETY16
     These are VERY yummy! They're small, but that's OK because they're very sweet. I used 1/2 cup Splenda and 1/2 cup brown sugar and they turned out fine. - 2/2/08
  • KASSIANDORA
     I am assuming that my husband really loved these because he too some extra servings! I also used Splenda brown and Splenda's sugar substitute. Also used some type of spread and not real butter! I LOVED IT! - 7/8/09
  • SUSANNAH
     I'm the President of Cookie Club at work and for my month I honored all the dieters with the "lighter" cookies. They were a huge hit! Especially since I replaced the sugars with Splenda, I'm sure they were less than 80 calories! I'll make them again for sure!! - 7/23/07
  • BEXJOY
     these were delicious cookies for being "healthy" and this is the second time i have made them already. they are super easy too. try them =] - 7/20/09
  • CLIMBERCHICK14
     I substituted WW flour, dark chocolate chocolate chips and splenda. They were DELICIOUS! And healthy!! My husband devoured almost all of them =) - 1/13/08
  • KATVHALE
     I also used Baking Splenda and Brown Sugar Blenda and went one step further because my DH is a Diabetic and I used unsweetened Carob instead of the Chocolate Chips. He loved them!

    Thanks for sharing. - 10/5/09
  • LADYBUG1962
     what an awesome recipe tp cure a sweet tooth - 3/26/07
  • YARFFF
     This cookie recipe maybe my new favorite! My father loved them, he didn't even realize that they were healthier.
    I substituted splenda instead of sugar. Used half whole wheat flour, and half regular flour. And at the end when you're supposed to add water, I added a splash of applesauce! Perfect! & - 2/8/11
  • KWENBEE
     These were delicious. We made them with mint chocolate chips and they were wonderful. There is no possible way to make 40 servings out of that little bit of dough unless you want Hershey Kiss sized cookies! We also found the dough a bit dry, so we added about 2 tbslp of skim milk. - 2/8/10
  • CECELIAF
     They were crispy on the outside soft on the inside. DON'T OVERCOOK! They're easy to make. The taste was alright, but not the best homade cookie I've ever had. They cooked up a bit too flat for my liking. However, I will be eating quite a few more cookies from that pan. - 1/28/09
  • CD1638981
     Really pleased with this recipy as it is low in sodium and calories. Have been looking for a tasty light cookie for my husband loves his sweet stuff but shoulldnt have it GOOD ONE - 8/13/07
  • NOLAXAP
     These turned out great! I cut back the sugar so I was putting in just shy of a half a cup of each, and added a teensy bit of vanilla. I was worried the vanilla would make the dough too runny, but they were great! Very moist and chewy. My dough made less than 26 cookies, though. :P - 2/19/11
  • CLRAMBITIONS
     This is absolutely the best chocolate chip cookie I have ever had!!!! I used Splenda brown sugar and that was the first time I used it for cooking/baking. I can't wait for my daughter to come home and taste these. I will definitely be making these often. - 2/7/08
  • KBRADLEYSLP
     I thought these cookies were great! I would recommend them to anyone. They were so easy too! - 12/5/07
  • KIERNAN19
     I made these with whole wheat flour and half splenda, which made them taste kind of "healthy." I love eating raw cookie dough the most, and before it was cooked it tasted just perfect! - 2/9/11
  • JULESNICOLE106
     The only thing I changed (and its only because I was out of brown sugar) was substituting honey for the brown sugar. I actually substituted just under 1/2 cup of honey for the brown sugar. I doubled the recipe but left the honey and sugar the same. I also chilled the batter. They came out great! - 1/9/11
  • BUTTERFLY002
     I thought they turned out really good. The sugar in the recipe kind of carmelized on the bottom of my cookies for chewy-crunchy deliciousness and an interesting flavor. I so appreciate a low-cal cookie without sugar subs! - 9/14/07
  • HOUSEHUSBAND
     Wow! I actually used 1 cup of crushed Baker's semi-sweet bars because I was out of chocolate chips. They were amazing! - 3/17/11
  • ~CHRISTIE~
     I used mini chocolate chips, same amount, and turned out great. Had to add a little bit of water though, and used half a cup of wheat flour and half a cup of all purpose... Cooked 10 minutes... - 5/13/10



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