low-calorie chocolate chip "cookies"
Nutritional Info
- Servings Per Recipe: 27
- Amount Per Serving
- Calories: 76.0
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 23.7 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.4 g
- Protein: 2.7 g
View full nutritional breakdown of low-calorie chocolate chip "cookies" calories by ingredient
Introduction
These are divine! They taste like my traditional cookies but with only 76 calories apiece and I'm getting all the nutrition from beets (which I despise normally). The cookies are a deep brown color due to the molasses and pureed beets. Because the dough is so wet I baked mine in muffin pans- you might be able to refrigerate dough to solidify. These are divine! They taste like my traditional cookies but with only 76 calories apiece and I'm getting all the nutrition from beets (which I despise normally). The cookies are a deep brown color due to the molasses and pureed beets. Because the dough is so wet I baked mine in muffin pans- you might be able to refrigerate dough to solidify.Number of Servings: 27
Ingredients
-
1/4 c. smart balance buttery spread- softened
1 1/2 c. Splenda
1/4 c. molasses
1/2 c. canned beets pureed
2 t. vanilla
3 egg whites
2 1/4 c. oat flour *
1t. baking soda
1/2 t. salt
1/2 c. chocolate chips
Directions
Preheat oven to 350 degress.
Put butter spread in bowl and beat till fluffy. Add splenda, molasses, beet puree, and vanilla and beat till creamy. Add eggs and beat till combined. Gradually add oat flour, baking soda, and salt. Add chocolate chips. The dough will resemble a batter. Using a measuring spoon, put 1 Tablespoon of batter in the bottom of each cup of a 12 cup muffin pan.
Bake at 350 degrees for 8-9 minutes. Flip out on baking racks to cool.
My recipe made up about 27 "cookies." However, it may make more because I tasted the batter alot!
*put oats in blender or food processor and pulse till flour consistency
Number of Servings: 27
Recipe submitted by SparkPeople user BSCHROER.
Put butter spread in bowl and beat till fluffy. Add splenda, molasses, beet puree, and vanilla and beat till creamy. Add eggs and beat till combined. Gradually add oat flour, baking soda, and salt. Add chocolate chips. The dough will resemble a batter. Using a measuring spoon, put 1 Tablespoon of batter in the bottom of each cup of a 12 cup muffin pan.
Bake at 350 degrees for 8-9 minutes. Flip out on baking racks to cool.
My recipe made up about 27 "cookies." However, it may make more because I tasted the batter alot!
*put oats in blender or food processor and pulse till flour consistency
Number of Servings: 27
Recipe submitted by SparkPeople user BSCHROER.