Cooking Light - Chocolate Chip Cookies (Modified)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 70.7
- Total Fat: 2.9 g
- Cholesterol: 11.7 mg
- Sodium: 67.2 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 0.4 g
- Protein: 1.0 g
View full nutritional breakdown of Cooking Light - Chocolate Chip Cookies (Modified) calories by ingredient
Introduction
Using the original recipe from the Cooking LIght cookbook and making slight modifications, you can enjoy chocolate chip cookies with a little less guilt! Using the original recipe from the Cooking LIght cookbook and making slight modifications, you can enjoy chocolate chip cookies with a little less guilt!Number of Servings: 26
Ingredients
-
1.25 cups all-purpose flour
1.5 tsp baking powder
0.25 tsp salt
0.5 cup unsweetened applesauce
0.5 cup Splenda Brown Sugar Blend
0.25 cup butter, softened
1 tbsp vanilla extract
1 large egg
1 cup Ghiradelli 60% cacao semi-sweet chocolate chips
Directions
1. Preheat Oven to 375 degrees
2. Spoon applesauce into a fine sieve over a bowl or cup, let stand 15 minutes (or spoon onto several layers of heavy-duty paper towels, cover with additional paper towels and let stand 5 minutes) Discard liquid and set strained applesauce aside
3. Lightly sppon flour into dry measuring cups, level with knife. Combine flour, baking powder and salt and stir well with whisk.
4. In a separate bowl, add strained applesauce, sugar and butter - beat with a mixer at medium speed until light and fluffy (about 3 min). Beat in vanilla and egg
4. Reducing beater to slow speed, slowly add flour mixture to wet mixture until well blended. Fold in chocolate chips using a rubber spatula.
5. On a baking sheet coated well with non-stick cooking spray, drop level tablespoons 2 inches apart onto baking sheets (the mixture does not spread far despite it's slightly watery consistency).
6. Bake at 375 degrees for 8-10 minutes. Cool on pans or move to wire rack.
Yield: 26-28 cookies
Serving Size: 1 cookie
Number of Servings: 26
Recipe submitted by SparkPeople user STEELTOE.
2. Spoon applesauce into a fine sieve over a bowl or cup, let stand 15 minutes (or spoon onto several layers of heavy-duty paper towels, cover with additional paper towels and let stand 5 minutes) Discard liquid and set strained applesauce aside
3. Lightly sppon flour into dry measuring cups, level with knife. Combine flour, baking powder and salt and stir well with whisk.
4. In a separate bowl, add strained applesauce, sugar and butter - beat with a mixer at medium speed until light and fluffy (about 3 min). Beat in vanilla and egg
4. Reducing beater to slow speed, slowly add flour mixture to wet mixture until well blended. Fold in chocolate chips using a rubber spatula.
5. On a baking sheet coated well with non-stick cooking spray, drop level tablespoons 2 inches apart onto baking sheets (the mixture does not spread far despite it's slightly watery consistency).
6. Bake at 375 degrees for 8-10 minutes. Cool on pans or move to wire rack.
Yield: 26-28 cookies
Serving Size: 1 cookie
Number of Servings: 26
Recipe submitted by SparkPeople user STEELTOE.