A REAL Low-Calorie Cookie (with variations) Recipe
I’ve made plenty of diet cookies over the years: some were little rocks of half burnt/half undercooked misery, some tasted like a spoonful of baking soda…some of the better ones were just little cookie-shaped cakes on a baking sheet. Although the latter isn’t bad, it’s not (by any stretch of even my overactive imagination) a cookie.
These, however, are ACTUALLY cookies!
The ingredients and directions listed are for the basic chocolate chip version.
- Basic Chocolate Chip Cookies
- makes 9-10 cookies
- 1/4 c. mashed Fiber One Original Bran (mash it till it has the consistency of flour)
- 1/8 c. (2T.) wheat bran or oat bran or wheat germ (see note)
- 1/4 t. baking SODA (see note)
- 1/4 t. baking POWDER
- 1/4 c. applesauce or mashed banana or yogurt (see note)
- 1/8 c. egg substitute of choice or beaten egg (I went with eggbeaters)
- 1/8 c. peanut butter or light butter (NOT the spreadable butter in a tub)
- 1/4 c. sugar substitute/sugar (the sugar doesnât really play a part in the texture here so feel free to use sugar substitute packets)
- chocolate chips, to taste (about 2T. for me)
- Preheat the oven to 350*F.
- In a bowl, melt the butter and add the sugar substitute (melting the butter gives this cookie its chewy texture).
- Add the applesauce and egg.
- In another bowl, mix the fiber one, baking soda and baking powder.
- Add the wet to the dry and mix. Add the chocolate chips.
- Drop by spoonfuls on cookie sheet sprayed well with nonstick spray and bake for about 20 minutes (I kept checking, which Iâm sure changed the time/temperature a little)
- NOTE on variations:
- Ok, now the fun part. Playing with the recipe. Without going into too much detail, here are the basic rules for this to work.
- 1. Wheat bran leads to a drier cookie and would be a good option if you sub 1-2T. of the fiber one for cocoa to make a chocolate chocolate chip cookies
- 2. If you decide you want to use wheat bran but just have plain chocolate chip cookies, use banana or yogurt instead of applesauce, which will also help with moisture content.
- 3. Peanut butter has a higher fat content than butter so it will increase the moisture.
- 4. THE MOST IMPORTANT RULE OF ALL has to do with acidity of the dough. Yogurt and cocoa powder are both acidic ingredients. If you choose to use these substitutions, INCREASE THE BAKING SODA TO 1/4 + 1/8 TEASPOON.
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|Amount Per Serving||%DV|
|Serving Size 23g|
|Recipe makes 9 servings|
|Calories from Fat 26||39%|
|Total Fat 3.0g||4%|
|Saturated Fat 0.81g||3%|
|Trans Fat 0.0g|
|Total Carbs 9.85g||3%|
|Dietary Fiber 1.3g||4%|