Low Fat Cookies

[guava]

I haven't tried any of these, but they sound good.

Low Fat Chocolate Chip Cookies Serving Size : 50
1 cup unsalted margarine
--at least 60% vegetable oil
1 cup sugar
1/2 cup packed brown sugar
1/2 tsp baking soda
1/4 tsp salt
2 egg whites + 2 T applesauce
2 tsp vanilla
2 1/4 cups all-purpose flour
1/2 cup oat bran* or 2/3 C rolled oats, blended until fine
½ C miniature semisweet chocolate pieces or 1 C reduced fat semisweet chocolate baking chips

Beat the margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt; beat well. Add egg whites and vanilla; beat till well combined. Beat in as much flour as you can. Stir in remaining flour and oat bran with a wooden spoon. Stir in chocolate pieces. Drop dough by rounded tsp 2 inches apart onto an ungreased cookie sheet.

Bake in a 375°F oven for 8 to 10 minutes or till edges are lightly browned. Remove the cookies from the cookie sheet and cool on a wire rack. Per cookie: 86 cal., 4 g total fat (1 g sat. fat), 0 mg cholesterol, 23 mg sodium, 12 g carbohydrate, 0 g dietary fiber, 1 g pro.

Low Fat Chewy Chocolate-Chip Cookies Serving Size : 48
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 tablespoons light butter
1 teaspoon vanilla extract
4 large egg whites -- at room temperature
1/2 cup granulated sugar
1/3 cup light-colored corn syrup
1 ¼ cups miniature semisweet chocolate chips
cooking spray

Preheat oven to 375°F. Combine flour, baking soda, and salt. Beat brown sugar, butter, and vanilla extract at medium speed of a mixer until well blended (about 5 minutes).

Beat egg whites until foamy using clean, dry beaters. Gradually add granulated sugar, 1 tablespoon at a time; beat until soft peaks form. Add corn syrup; beat until stiff peaks form. Fold brown sugar mixture into egg white mixture. Add flour mixture; stir in chocolate chips.

Drop by level tablespoons 1 inch apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until golden. Remove from oven, and let stand 5 minutes. Remove cookies from pans, and cool on wire racks. Store loosely covered. Calories 71 (24% from fat); fat 1.9g (sat 0.9g, mono 0.5g, poly 0.1g); protein


Low Fat Whole Wheat Peanut Butter Cookies Makes 50 cookies
¾ C peanut butter 2 eggs
¾ C liquid honey
½ C sugar
1/3 C butter, softened
3 C whole wheat flour
2 tsp vanilla
1 tsp baking soda
½ tsp salt

Beat together peanut butter honey, sugar, and butter. Beat in 2 eggs and 2 tsp vanilla. Set aside. Combine 3 C whole wheat flour with 1 tsp baking soda and ½ tsp salt. Stir dry ingredients into peanut butter mixture.(Refrigerate up to 1 day). Drop by tablespoonfuls onto greased baking sheet, flatten to ¼ inch thickness. (Can be frozen on cookie sheets, then frozen in freezer bags up to 3 weeks - do not thaw, add 1 min to baking time) (To make peanut butter oatmeal cookies, replace 1 C of the whole wheat flour with 1 C of oats.) Bake 375 degrees, 10 min. Per cookie 84 calories, 4 g fat, 1 g fibre

Low Fat Basic Icebox Sugar Cookies Yield: 2 dozen (serving size: 1 cookie).

1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons stick margarine -- softened
2/3 cups sugar or brown sugar
1 teaspoon vanilla extract
1 large egg white
cooking spray

Combine the first 3 ingredients in a bowl, and set aside. Beat margarine at medium speed of a mixer until light and fluffy. Gradually add sugar, beating at medium speed of a mixer until well blended. Add vanilla and egg white, and beat well. Add flour mixture, and stir until well-blended. Turn dough out onto wax paper, and shape into a 6-inch log. Wrap log in wax paper, and freeze for 3 hours or until very firm.

Preheat oven to 350°. Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheer coated with cooking spray. Bake at 350° for 8 to 10 minutes. Remove from pan, and cool on wire racks. Calories 59 (31% from fat); fat 2g (sat 0.4g, mono 0.8g, poly 0.6g); protein 0.7g; carbohydrate 9.6g; fiber 0.1g; cholesterol 0mg; iron 0.2mg; sodium 50mg; calcium 2mg.
Spice Variation: Add 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground cloves to flour mixture.
Mocha Variation: Add 2 teaspoons instant espresso granules or 4 teaspoons instant coffee granules to flour mixture.
Chocolate Icebox Cookies: instead of 1 C flour, use 3/4 cups all-purpose flour and 1/4 cup unsweetened cocoa. Roll log in 2 T turbinado sugar (a coarse, blond-colored sugar with a delicate molasses flavor) before slicing.
Peanut Butter Icebox Cookies reduce margarine to 3 T, mix with 2 T peanut butter. Increase sugar to ½ C packed brown plus ¼ C granulated. Calories 69 (31% from fat); fat 2.4g (sat 0.4g, mono 0.7g, poly 0.5g); protein 1.2g; carb 10.8g; fiber 0.2g; cholesterol 9mg; iron 0.4mg; sodium 53mg; calcium 7mg.

Low Fat Peanut Butter Chocolate Chip Cake Mix Cookies Makes 3 dozen.

4 egg whites
1/3 c. water
1/4 c. butter
1 c. peanut butter
1/2 pkg. (6 oz.) chocolate chips
1 pkg. cake mix (white or yellow)

Heat oven to 350 degrees. Beat egg whites, water, peanut butter, butter and cake mix until smooth (it's real thick). Add chocolate chips. Drop by rounded teaspoonfuls 2-inches apart on ungreased baking sheet. Bake10 to 12 minutes until light brown and tests done. Per Serving: 121 Calories, 3 g. Protein (10%), 22 g. Carbohydrate (74%), 2 g. Fat (16%), trace of Cholesterol and 141 mg. Sodium.

[taffer]

i just made the first cookie recipe, we used butter instead of margarine, didnt use apple sauce and didnt use much oats (had no margarine, although i found some later, was too late! and ran outta oats! :O )

anyway there is TONS of cookie dough, we had 1 biiiiiiiiiiiiiiig cookie, which just looks awesome, so i suggest making a big big big big cookie and some small ones for fun

although i cant eat it, i put my finger in the dough and it tastes good i'll see what my family says about the cooked cookies, my brother took the big one to his girlfriends house.......damn its big

[TFXP-Zeke01]