NOTE: Recipes average 60 calories and 1 gram of fat per
cookie.
Delish
Low Fat Chocolate Chip Cookie Recipe
2 1/4 c Cake (not self rising) flour
1 ts Baking soda
1 ts Salt
3/4 c Prune puree or prepared Prune butter (see below).
2 tb Butter or margarine
3/4 c Sugar
3/4 c Light-brown sugar, packed
1 Egg 2 Egg whites
2 ts Vanilla extract
1 1/4 c Semi-sweet choc. chips
PRUNE PUREE: To make 1 cup, combine 1 1/3 cup
pitted prunes and 6 tbs. of water in container of food processor. Pulse on and
off until prunes are very finely chopped. Measure out 3/4 c. puree and set
aside (the remaining 1/4 c. puree can be used as a spread in place of butter or
fruit preserves.)
Heat oven to 375 f. Coat baking sheets with non-stick cooking spray. In
medium bowl, with wire whisk, combine cake flour, baking soda, and salt; set
aside.
In a large bowl, with electric mixer on medium speed, beat together prune
puree, butter, sugar, brown sugar, egg, egg whites and vanilla 2 minutes or
until creamy and light. With mixer on low speed, beat in dry ingredients just
until incorporated. By hand, stir in chocolate chips.
Drop by rounded tablespoonsful onto baking sheets; flatten slightly with back
of spoon. Bake 10 to 12 minutes, until cookies are lightly browned around the
edges. Let cookies cool on pan on wire rack 10 minutes before transferring to
wire racks to cool completely.
Low Fat
Oatmeal Cookie Recipe
1 c Flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 tb Shortening
1/4 c Applesauce
1/2 c Sugar
1/2 c Brown sugar
1 Egg; or 1/4 cup substitute
1 ts Vanilla
1 1/3 c Oats
1/2 c Raisins; optional
Preheat oven to 375. Lightly spray cookie sheet with Pam. In large bowl, mix
flour, baking powder, baking soda and salt. In a separate bowl, whisk together
shortening, applesauce, sugars, egg and vanilla until shortening breaks into
pea sized pieces. Add flour mixture to applesauce mixture. Mix well. Fold in
oats and raisins.
Drop rounded tsp onto cookie sheet 2" apart. Bake for 10 to 12 minutes.
Remove cookies from oven and cool on the pan for 5 minutes.
Low Fat
Peanut Butter Cookies
1 c Creamy peanut butter
1 c Frozen concentrated apple Juice(thawed-but no water Added)
1 ts Vanilla extract
1 c Whole wheat flour (sifted)
1/2 ts Salt
1 1/2 ts Baking soda
Combine peanut butter and apple juice in mixing bowl. Mix well. Combine dry
ingredients. The Dough will foam, stir well and it will thicken up. Dough will
be sticky. Use teaspoon to scoop cookie dough onto lightly sprayed cookie
sheet.dip fork in cold water and wipe dry and press into cookies. (cold water
helps to keep the dough from sticking.
Bake at 350 degrees for 10-15 minutes or until lightly browned. This makes a
very nice cookie.
Low Fat
Popcorn Cookie Recipe
3 c Popped popcorn; unsalted
2 Egg whites
1/4 c Sugar
1/4 ts Cinnamon
1/4 ts Salt
1 ts Vanilla
One cup at a time, grind the popcorn in a blender at low speed until it's
fine. The goal is 1-1/2 cups of finely ground popcorn.
In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a
meringue by gradually adding 1/4 cup sugar; beat until egg whites are stiff.
Next, beat in cinnamon, salt and vanilla. Gently fold in ground popcorn and 1/3
cup unsweetened shredded coconut.
Place rounded tablespoonfuls onto a greased baking sheed (or use parchment
paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned.
Low Fat
Pumpkin Cookie Recipe
3/4 c Pumpkin
1/2 c + 2 tb Fat-free plain yogurt
1 ts Vanilla
2 c Unbleached flour
1 c Raisins
3/4 c Brown sugar; packed
2 ts Cinnamon
1 ts Ginger
1/2 ts Baking soda
1/4 ts Salt
1/2 ts Allspice
1/2 ts Nutmeg
Preheat oven at 350F. Prepare baking sheets with cooking spray. In a mixing
bowl, combine pumpkin, yogurt, and vanilla. In another mixing bowl, combine
flour, raisins, brown sugar, cinnamon, ginger, baking soda, salt, allspice, and
nutmeg. Mix wet ingredients with dry ingredients just until moistened.
Drop by tablespoonfuls onto prepared baking sheet, 2" apart. Bake cookies
for 15 minutes, until they seem firm.
Low Fat
Snickerdoodle Cookie Recipe
1 1/2 c Sugar
1/2 c Fleischmann's Light Taste -margarine
1 ts Vanilla
1/2 c Egg Beaters 99% egg subst.
2 3/4 c Flour
1 ts Cream of tartar
1/2 ts Baking soda
1/4 ts Salt
2 tb Sugar
2 ts Cinnamon
Beat 1 1/2 cups sugar and margarine until light. Beat in vanilla and egg
substitute. Stir in flour, cream of tartar, soda and salt. Chill dough
approximately 1 - 2 hours. Combine 2 tbsp sugar and cinnamon. Shape dough into
48 - 1 inch balls. Roll in sugar/cinnamon mixture. Place balls on cookie sheets
that have been sprayed with Pam. Bake at 400F for 8 to 10 minutes. Cool on wire
racks. These cookies freeze well.
Low Fat
Spice Cookie Recipe
1 3/4 c Whole wheat flour
1 c Unbleached flour
1 c Brown sugar; packed
2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Ginger
1/4 ts Cloves
1/2 ts Baking soda
1/4 ts Salt
1/4 c Margarine; softened
1/4 c Fat-free spread; softened
1 Egg white; whipped
1 ts Vanilla
1/2 c Fat-free sour cream
Preheat oven at 350F. Prepare baking sheets with cooking spray. In a mixing
bowl, combine flours, sugar, cinnamon, nutmeg, ginger, cloves, baking soda, and
salt. In another mixing bowl, combine margarine, spread, egg white, vanilla,
and sour cream. Mix dry ingredients with wet ingredients just until moistened.
Cover and chill overnight. On a heavily floured surface (dough will be slightly
sticky that's why more flour is needed), roll dough 1/8" thickness. Using
a 2 1/2 " cutters, cut dough into desired shapes. Arrange 1" apart on
prepared baking sheet. Bake cookies for 12 to 15 minutes and until lightly
browned.
Low Fat
Devil's Food Cookie Recipe
1 1/2 c Sugar
1/2 c Prune puree
1/2 c Nonfat plain yogurt
1/4 c Canola oil
2 lg Egg whites, slightly beaten
1 1/2 c Sifted cake flour
1 c Unsweetened cocoa powder
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Instant coffee
Preheat oven to 350F. Line baking sheets with parchment paper or spray with
nonstick cooking spray. Whisk together sugar, prune puree, yogurt, oil and egg
whites. In a separate bowl stir together flour, cocoa, salt, soda and coffee.
Blend the dry ingredients into the wet ones.
Drop the dough by spoonfuls onto the baking sheets. Bake cookies 12 to 14 min.
