Ingredients
-
1/3
-
1/2
-
1
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/8
-
1/2
-
1 1/2
-
1/2
-
-
-
Directions
Last week someone tweeted me and told me they made my Best Low Fat Chocolate Chip Cookies Ever but accidentally left out the butter and they came out great. So naturally I had to see for myself, and I couldnt believe it, they were great! For this recipe I also reduced the sugar a bit since I am adding sprinkles, they worked out great.,Since then Ive been obsessing on turning them into ice cream sandwiches. I mentioned the other day on my Very Berry Banana Fro-Yo Shake how much I love Stonyfields frozen vanilla yogurt so I put it to the test. Fourth of July will be here in no time so I made them red, white and blue. Colored sprinkles would be pretty too!
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Steps
|
1
Done
|
In a Large Bowl, Combine the Flour, Baking Soda and Salt and Stir to Blend |
|
2
Done
|
in Another Bowl, Whisk the Sugars, Egg White, Applesauce and Vanilla Together Until Light and Fluffy. |
|
3
Done
|
Whisk the Dry Ingredients Into the Wet Ingredients in Two Additions Until the Batter Is Very Well Blended. If the Batter Looks More crumbly Than Smooth, Add Just a Drop of Water at a Time (only If Needed) Until It Smooths Out. |
|
4
Done
|
Fold in Chocolate Chips. |
|
5
Done
|
Drop by Level Spoonfuls About 1 Inch Apart Onto Baking Sheets.bake 8 - 10 Minutes. |
|
6
Done
|
Remove from the Oven, and Let Them Stand 5 Minutes Before Removing the Cookies from the Pans to Cool on Wire Racks. |
|
7
Done
|
When Completely Cooled, Place 1 1/2 Tablespoons Frozen Yogurt (used a Cookie Scoop) in Between 2 Cookies and Sandwich Together. |
|
8
Done
|
Roll the Edges in Colored Sprinkles, Place on a Platter and Return to the Freezer Until Ready to Eat. |
