Skinny Chocolate Chip Cookies (No Walnuts)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 127.4
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 87.8 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.6 g
View full nutritional breakdown of Skinny Chocolate Chip Cookies (No Walnuts) calories by ingredient
Introduction
Adapted from the "Skinny Bitch in the Kitch" recipe. Used regular chocolate chips instead of vegan. Adapted from the "Skinny Bitch in the Kitch" recipe. Used regular chocolate chips instead of vegan.Number of Servings: 48
Ingredients
-
2 1/2 c whole wheat pastry flour
1/2 T baking soda
1 tsp sea salt
1 1/2 c evaporated cane sugar
1 1/4 c canola oil
1/4 c ice water
1 T molasses
1/2 T pure vanilla extract
1 (10-12 oz) package vegan chocolate chips
Directions
Preheat oven to 375. Line baking sheets with parchment.
In medium bowl, shift together the flour, baking soda, and salt; set aside.
In large bowl, combine sugar and oil, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add in the chocolate chips and the walnuts, mixing until just combined.
Arrange 2 T sized balls of cookie dough 2" apart on baking sheets. Bake for 13-15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack.
Number of Servings: 48
Recipe submitted by SparkPeople user NYCSMILE6.
In medium bowl, shift together the flour, baking soda, and salt; set aside.
In large bowl, combine sugar and oil, mixing on medium-high speed until creamy, about 3 minutes. Add the water, molasses, and vanilla, mixing until well combined. With the mixer on low speed, add the flour mixture in 3 to 4 additions, mixing each addition until almost fully incorporated. Add in the chocolate chips and the walnuts, mixing until just combined.
Arrange 2 T sized balls of cookie dough 2" apart on baking sheets. Bake for 13-15 minutes, until the edges are slightly browned and the centers are set. Thoroughly cool on a cooling rack.
Number of Servings: 48
Recipe submitted by SparkPeople user NYCSMILE6.