Low-Fat Chewy Chocolate Chip Cookies -1
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 162.2
- Total Fat: 4.7 g
- Cholesterol: 11.9 mg
- Sodium: 122.3 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 2.1 g
- Protein: 2.6 g
View full nutritional breakdown of Low-Fat Chewy Chocolate Chip Cookies -1 calories by ingredient
Introduction
from Cook's Illustrated Light Recipes 2008 magazine from Cook's Illustrated Light Recipes 2008 magazineNumber of Servings: 18
Ingredients
-
I can't believe it's not butter - 79% Veg Oil Spread - 1 tbsp, 3 serving (remove)
Flour (Eagle Mills) - 1/4 cup, 7 serving (remove)
*Country Choice Organic Old Fashioned Oats, 0.25 cup (remove)
Prunes, dried, 10 prune (remove)
Brown Sugar, 0.5 cup, packed (remove)
Agave Nectar - 1 tbsp, 8 serving (remove)
Egg, fresh, 1 large (remove)
Chocolate Chips dark - 1 tbsp, 8 serving (remove)
Salt, 0.5 tsp (remove)
Baking Soda, 0.5 tsp (remove)
Vanilla Extract, 2 tsp (remove)
Directions
Makes 18 large cookies
Preparation:
1. Adjust oven rack to middle position and heat oven to 350ºF. Line 2 baking sheets (or one big insulated sheet) with parchment paper.
2. Bring half cup water to boil in a small saucepan over medium-high heat. Add prunes and simmer until tender and most of water has evaporated, about 20 minutes. Cool and puree. Cook butter in small saucepan over medium heat until nutty brown, about 4 minutes
3. Whisk flour, baking soda, and salt in medium bowl. With electric mixer on medium speed, beat melted butter, brown sugar, and prune puree until blended. Beat in egg and vanilla until combined. Add flour mixture and mix on low speed until just combined. Reserve 2 tablespoons chips and stir remaining chips into batter by hand.
5. Press remaining 2 tablespoons chips evenly over cookies.
6. Bake cookies 1 sheet at a time, until edges are light golden brown and centers are soft and puffy, 15 to 18 minutes, rotating baking sheet front to back halfway through baking. Cool cookies completely on baking sheet.
Number of Servings: 18
Recipe submitted by SparkPeople user MANJUK.
Preparation:
1. Adjust oven rack to middle position and heat oven to 350ºF. Line 2 baking sheets (or one big insulated sheet) with parchment paper.
2. Bring half cup water to boil in a small saucepan over medium-high heat. Add prunes and simmer until tender and most of water has evaporated, about 20 minutes. Cool and puree. Cook butter in small saucepan over medium heat until nutty brown, about 4 minutes
3. Whisk flour, baking soda, and salt in medium bowl. With electric mixer on medium speed, beat melted butter, brown sugar, and prune puree until blended. Beat in egg and vanilla until combined. Add flour mixture and mix on low speed until just combined. Reserve 2 tablespoons chips and stir remaining chips into batter by hand.
5. Press remaining 2 tablespoons chips evenly over cookies.
6. Bake cookies 1 sheet at a time, until edges are light golden brown and centers are soft and puffy, 15 to 18 minutes, rotating baking sheet front to back halfway through baking. Cool cookies completely on baking sheet.
Number of Servings: 18
Recipe submitted by SparkPeople user MANJUK.