Low Cal Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt.
• Stir together white sugar, brown sugar, applesauce, vanilla extract, and egg white until smooth. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in chocolate chips last. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
• Bake in preheated oven until golden brown, 8 to 10 minutes.

Steps:

• In a large bowl, combine the applesauce, oil and egg whites. Beat in sugars and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to applesauce mixture and mix well. Cover and refrigerate for 2 hours or until slightly firm., Drop dough by rounded teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Sprinkle with chocolate chips. Bake at 350° for 8-10 minutes or until set. Remove to wire racks.

Steps:

• Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
• On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.

Steps:

• Beat margarine, yogurt, sugars, corn starch, applesauce, milk and vanilla until well mixed.
• Then add flour and baking soda/powder and salt and beat until smooth - then add chocolate chips.
• Drop by teaspoonfuls onto greased cookie sheet.
• Bake at 350°F for 6-10 minutes until lightly golden brown.

Steps:

• Preheat oven to 350 degrees. Line cookie sheet with parchment paper or coat with nonstick spray.
• In a large bowl, mix applesauce and water with sugars until smooth.
• Add egg substitute (or egg whites) and vanilla. Mix well.
• Blend in flour, baking soda and salt. Mix chocolate chips into batter.
• Scoop batter in 1/2 tablespoon mounds on sheet, one inch apart. Be sure to make all cookies approximately the same size and thickness, allowing them to bake uniformly.
• Bake 12 to 14 minutes until cookies are golden. Remove from oven. They will become crispy when cooled.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well.
• In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric mixer until batter is smooth and creamy. Fold in entire bag of chocolate chips, and if you like add the walnuts.
• Drop dough by large teaspoons (or scant Tablespoons) onto cookie sheet and bake for 11 minutes (the time REALLY depends on your oven so watch that first batch!).

Steps:

• Preheat oven to 375 degrees, have rack adjusted to middle position.
• Microwave Better 'n Peanut Butter for 1 minute until smooth.
• Meanwhile, add quick cooking rolled oats, wheat germ, egg whites, splenda, baking powder, baking soda, chocolate chips and applesauce in a large bowl.
• Mix and add in Better 'n Peanut butter.
• Using a teaspoon, drop onto a cookie sheet. Use a silicon sheet, they will all turn out even. Bake for 10-11 minutes until lightly golden.

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

Steps:

• With an electric mixer, cream margarine for 1 minute. Add egg and vanilla and beat on high for 1 minute. Add Splenda and beat until blended.
• Combine flour, baking soda, salt; beat into mixture until smooth. Stir in chips.
• Drop from small spoon onto ungreased baking sheet. Flatten slightly with the back of the spoon.
• Bake at 375F for 8-10 minutes or until browned on bottom. Cool on rack, Store in air-tight containers.