NOTE: These recipes
average 60 calories and 1 gram of fat
per cookie.
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 12 to 14
min.
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 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 from oven and cool on cookie
sheet for 5 minutes.
Low Fat Peanut
Butter Cookie Recipe
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 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 for 12
to 15 minutes and until lightly
browned.
