Ingredients
-
1/2
-
1/4
-
1/2
-
1
-
1
-
3
-
1/2
-
1/8
-
1/2
-
-
-
-
-
-
Directions
Low-Fat Double Chocolate Chip Cookies,These came from a Pillsbury healthy baking cookbook. They make a small batch, so double if you’re serving them to more than a couple of people. Also, the dough can get a little dry near the end sometimes. Adding a little bit of milk or chocolate liqueur will help loosen it up nicely.,These are good for low fat. used tub margarine the low fat becel one. I also used the egg replacement. The no yoke fake egg stuff. They were easy to roll, flattened them out a bit with my hand and baked for 8 mins. No chocolate chips. Good!,quick and yummy. dry dough, so i added a bit of milk. the flavor of the dough was too flour-y for my taste so i added 1/2 tsp of almond extract, which really helped but also didn’t give too much flavor of its own. used chocolate chips and flaked coconut because i was in the mood for it. delish.
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Steps
|
1
Done
|
Heat Oven to 375. |
|
2
Done
|
in Large Bowl, Combine Brown Sugar and Margarine Until Light and Fluffy. |
|
3
Done
|
Add Vanilla and Egg White; Blend Well. |
|
4
Done
|
Add Dry Ingredients; Mix Well. |
|
5
Done
|
Mix in Chips. |
|
6
Done
|
Drop by Teaspoonfuls 2-Inches Apart Onto Ungreased Cookie Sheets. |
|
7
Done
|
Bake For 8-9 Minutes. Cool 1 Minute Before Removing from Cookie Sheet. |
