Chocolate Chip Cookies (Vegan/ Almost Fat Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 46.6
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 56.4 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 0.3 g
- Protein: 0.9 g
View full nutritional breakdown of Chocolate Chip Cookies (Vegan/ Almost Fat Free) calories by ingredient
Introduction
Only 50 calories, very low in fat, partially whole wheat, and vegan through the use of egg replacers/beaters. Only 50 calories, very low in fat, partially whole wheat, and vegan through the use of egg replacers/beaters.Number of Servings: 48
Ingredients
-
1 and 1/2 cups White Flour
3/4 cup Whole Wheat Flour
1 tsp Baking Soda
1/2 tsp Salt
1 cup Unsweetened applesauce
3/4 cup Splenda (or other no calories sweetener)
3/4 cup PACK brown sugar (I used light, but dark also works)
1/2 cup Egg Substitute
2 tsp Vanilla Extract
1/2 cup mini semi sweet chocolate chips
Directions
Pre-heat oven to 375 degrees.
Sift together the flours, baking soda, and salt.
In a separate bowl, combine applesauce, sugars, egg substitute and vanilla
Slow incorporate the dry mixture into the wet ingredients
Once completely combined, fold in the chocolate chips.
Spoon onto cookie sheets (12 per sheet). The batter will be thinner than normal cookie batter and it spreads, so 12 is truly the maximum per sheet.
Bake for 9-11 minutes.
Allow cookies to cool completely before removing from sheet.
TIPS AND TRICKS
The use of mini chips mean more chips throughout the mixture, so you don't need as much as you would when using regular sized chips. If you do use the regular, I would suggest 1 cup of chips because some of the cookies may come out without ANY chips and we all know that is the best part!
These cookies will come out very soft and springy, like a muffin top cookie. To tell if they are completely baked, press them lightly. The cookies should spring back like the top of a muffin would.
A no-fail way to separate cookies from the sheet (and a good way to have easy clean up!): line sheet with aluminium foil and spray lightly with cooking spray. Use a paper towel to spread spray evenly over the sheet.
Serving Size: Makes 48 Cookies
Number of Servings: 48
Recipe submitted by SparkPeople user GOUGHNJERRY.
Sift together the flours, baking soda, and salt.
In a separate bowl, combine applesauce, sugars, egg substitute and vanilla
Slow incorporate the dry mixture into the wet ingredients
Once completely combined, fold in the chocolate chips.
Spoon onto cookie sheets (12 per sheet). The batter will be thinner than normal cookie batter and it spreads, so 12 is truly the maximum per sheet.
Bake for 9-11 minutes.
Allow cookies to cool completely before removing from sheet.
TIPS AND TRICKS
The use of mini chips mean more chips throughout the mixture, so you don't need as much as you would when using regular sized chips. If you do use the regular, I would suggest 1 cup of chips because some of the cookies may come out without ANY chips and we all know that is the best part!
These cookies will come out very soft and springy, like a muffin top cookie. To tell if they are completely baked, press them lightly. The cookies should spring back like the top of a muffin would.
A no-fail way to separate cookies from the sheet (and a good way to have easy clean up!): line sheet with aluminium foil and spray lightly with cooking spray. Use a paper towel to spread spray evenly over the sheet.
Serving Size: Makes 48 Cookies
Number of Servings: 48
Recipe submitted by SparkPeople user GOUGHNJERRY.