Cookies are as diverse as they are delicious. They are the perfect treat for any age. If you’re trying to cut back on fat and calories, try out these tasty recipes for a healthier approach to baking.
Low-Fat Chocolate Chip Cookies
- 1/4 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1 egg white
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup cocoa powder
- 1/3 cup mini chocolate chips
Preheat the oven to 375°F. Line a few cookie sheets with parchment paper and set aside.
Beat the butter and sugars in the bowl of an electric mixer until creamy. Add the egg white and vanilla and mix well.
Combine the flour, baking soda, salt, and cocoa powder in a separate bowl. Gradually add to the egg and sugar mixture. The dough will be crumbly at first. Stir in the chocolate chips.
Drop the dough by the teaspoonful onto the cookie sheets. Bake for 8 to 10 minutes, until the cookies bounce back slightly when pressed lightly with your finger. Transfer to a wire rack to cool.
Makes about 30 cookies.
Here is a link to the original recipe.
Low-Fat Peanut Butter Cookies
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup reduced-fat creamy peanut butter
- 1/2 cup margarine, at room temperature
- 1 large egg
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat the oven to 375°F.
Beat the sugars, peanut butter, margarine, and egg in the bowl of an electric mixer on medium speed until smooth.
Sift together the flour, baking soda, baking powder, and salt in a separate bowl. Gradually add to the sugar mixture.
Shape the dough into 1/4-inch round balls and space evenly on cookie sheets. Flatten each cookie in a crisscross pattern with the tines of a fork. Bake for 10 minutes, until lightly browned. Transfer to wire racks to cool.
Makes about 30 cookies.
Here is a link to the original recipe.
Low-Fat Oatmeal Cookies
- 1 cup all-purpose flour
- 1 cup quick cooking oats
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 egg whites
- 1/3 cup corn syrup
- 1/3 cup raisins
Preheat the oven to 375°F. Line a few baking sheets with parchment paper and set aside.
In a large bowl, mix together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon. Whisk in the egg whites and corn syrup and mix well. Fold in the raisins.
Drop the dough by the tablespoonful onto the cookie sheets. Bake for 8 to 10 minutes, until lightly golden.
Makes about 30 cookies.
Here is a link to the original recipe.
Low-Fat Sugar Cookies
- 5 Tablespoons unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Beat the butter and sugar in the bowl of an electric mixer until creamy. Add the egg and vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter and sugar mixture until a dough forms. It will seems crumbly at first, but will come together. Wrap the dough in plastic and chill in the refrigerator for 2 hours.
Once chilled, preheat the oven to 350°F. Line a few cookie sheets with parchment paper and set aside.
On a lightly floured surface, roll out the dough to an 1/4-inch thickness. Dip cookie cutters in flour and cut into your favorite shapes. Re-roll the remaining dough until all is used up.
Place the cookies 1 inch apart on the cookie sheets. Bake for 9 to 10 minutes, until the edges are lightly browned. Transfer to a wire rack to cool.
Makes about 30 cookies.
Here is a link to the original recipe.
Enjoy.
