LF Chocolate Chip Cookies
Try this LF Chocolate Chip Cookies recipe.
Try this LF Chocolate Chip Cookies recipe.
- Carbohydrate 9.47797895833333 g
- Cholesterol 0 mg
- Fat 0.0399591666666667 g
- Fiber 0.32149999109904 g
- Protein 0.245375416666667 g
- Saturated Fat 0.00468104166666667 g
- Serving Size 1 1 Cookie (15g)
- Sodium 30.3579583333333 mg
- Sugar 9.15647896723429 g
- Trans Fat 0.00995491666666667 g
- Calories 37 calories
Step-by-step
- Preheat oven to 375 degrees F.
- Combine dates and water in a saucepan and simmer about 10 minutes until soft. Drain water, if any.
- In a food processor, or by spoon, puree dates and vanilla.
- Spoon date puree into a mixing bowl and cream sugars with an electric mixer.
- Add egg white and blend.
- In a separate mixing bowl, combine flour, baking soda and salt.
- Thoroughly mix wet and dry ingredients together by hand.
- Stir in chocolate chips.
- Chill dough in the refrigerator for at least 10 minutes, but can be kept in the fridge for a day or more if desired.
- Drop dough by teaspoonful onto cookie sheets coated with cooking spray.
- Bake until edges are golden brown, about 7-8 minutes.
- You can also freeze the dough and cut off just enough dough to bake the amount of fresh cookies you want. Good for portion control this way.
My Go-To Low-Fat Chocolate Chip Cookies: A Busy Mom's Secret Weapon
As a busy mom, time is my most precious commodity. Between school runs, work deadlines, and keeping the house afloat, finding time for anything, let alone baking, can feel like an impossible task. But let's be honest, sometimes even I crave a sweet treat. That's where this recipe for low-fat chocolate chip cookies comes in. I stumbled upon it years ago, and it's become my go-to recipe when I need a quick, healthy (relatively!), and delicious dessert. The best part? It’s surprisingly easy to make and incredibly adaptable.
The original recipe, which I've tweaked over the years to suit my family's preferences, comes from a health magazine. I initially loved the idea of low-fat cookies; it felt like a little indulgence that didn't completely derail my healthy eating goals. The first time I made them, I was pleasantly surprised by how much they tasted like regular chocolate chip cookies. No one in my family ever guessed they were lower in fat. The secret, I've discovered, lies in the dates. They add a lovely sweetness and moisture, creating a delicious texture that holds its own against traditional butter-based cookies.
Over the years, I've experimented with different flour combinations. The original recipe calls for a mix of whole wheat and rolled oats, which I've stuck with for the added nutritional benefits. It does give the cookies a slightly different texture than traditional cookies—a bit chewier, perhaps—but this adds to their charm. I find myself reaching for these more often than other cookies; they’re just that satisfying.
The beauty of this recipe is its flexibility. I often adjust it based on what I have on hand. Sometimes I swap the brown sugar for coconut sugar. Other times, I add a sprinkle of sea salt on top before baking for an extra touch of sophistication (or maybe just because my kids love the salty-sweet combo!). The possibilities are endless.
The recipe also has amazing versatility when it comes to storage. I frequently make a big batch and freeze the dough. This is a lifesaver on those busy days when I don't have time to bake from scratch. Just pop a few scoops onto a baking sheet, and in minutes you have warm, gooey cookies. I use small cookie scoops to keep portions under control – a perfect little treat without overindulging.
Beyond being a quick and easy dessert solution, this low-fat chocolate chip cookie recipe has become a symbol of balance in my life. It allows me to enjoy a sweet treat without feeling guilty. It reminds me that taking care of myself and my family doesn't have to be a sacrifice; it can be a delicious adventure, one cookie at a time.
Ingredients I typically use:
- 1 egg white
- 1 dash salt
- Vegetable cooking spray
- ½ cup water
- ½ teaspoon baking soda
- ⅓ cup brown sugar
- ¼ teaspoon vanilla extract
- ½ cup pitted dates
- ⅓ cup granulated sugar
- 1 cup whole wheat flour (or a blend of whole wheat and rolled oats)
- ½ cup chocolate chips (semi-sweet is my personal preference)
This recipe isn’t just about the cookies; it’s about finding joy in the everyday moments, even amidst the chaos of a busy life. It's about the little moments of happiness that make the daily grind worthwhile. And if that happiness involves a warm, low-fat chocolate chip cookie, then so be it.
