Low-fat Pumpkin Spiced Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 58.7
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 37.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 0.3 g
- Protein: 0.8 g
View full nutritional breakdown of Low-fat Pumpkin Spiced Chocolate Chip Cookies calories by ingredient
Introduction
from SkinnyTaste.comLow-fat Choc. Chip Cookies that replace applesauce with pumpkin from SkinnyTaste.com
Low-fat Choc. Chip Cookies that replace applesauce with pumpkin
Number of Servings: 24
Ingredients
-
1 cup all purpose flour
1/4 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp salt
1/4 cup granulated sugar
1/4 cup Splenda
1/2 cup brown sugar
2 tbsp butter, melted
1 egg white
2 tbsp pumpkin puree
1 tsp vanilla extract
1/2 cup mini chocolate chips
**Note: use plain canned pumpkin, NOT pumpkin pie mix**
Directions
Preheat oven to 350°. Line two cookie sheets with non-stick silicone baking liners or lightly spray cookie sheets with Pam.
In a large bowl, combine the flour, baking soda, salt, cinnamon and pumpkin spice; stir to blend. In another bowl, whisk the sugars, Splenda, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
Whisk dry ingredients into wet ingredients in two additions until the batter is very well blended. If the batter looks “crumbly”, add just a drop of water at a time (ONLY if needed) until it smooths out.
Drop by level spoonfuls (less than tbsp each) about 1" apart onto sheets.
Bake 8-10 minutes. Remove from the oven, and let stand 5 minutes before removing to cool on wire racks.
Serving Size: Makes 2 dozen cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JENG83.
In a large bowl, combine the flour, baking soda, salt, cinnamon and pumpkin spice; stir to blend. In another bowl, whisk the sugars, Splenda, butter, egg white, pumpkin puree and vanilla together until light and fluffy.
Whisk dry ingredients into wet ingredients in two additions until the batter is very well blended. If the batter looks “crumbly”, add just a drop of water at a time (ONLY if needed) until it smooths out.
Drop by level spoonfuls (less than tbsp each) about 1" apart onto sheets.
Bake 8-10 minutes. Remove from the oven, and let stand 5 minutes before removing to cool on wire racks.
Serving Size: Makes 2 dozen cookies
Number of Servings: 24
Recipe submitted by SparkPeople user JENG83.