Ingredients for Low Fat Cal Chocolate Chip Cookies
- Splenda Sugar Substitute
- Splenda Brown Sugar Blend
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Unsweetened Applesauce
- 1/4 cup water
- 1/4 cup egg substitute
- Semi Sweet Chocolate Chips
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How to Make Low Fat Cal Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease with nonstick cooking spray.
- In a large bowl, whisk together 1/2 cup unsweetened applesauce, 1/4 cup water, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until completely smooth.
- Add 1/4 cup egg substitute and 1 teaspoon vanilla extract.
- Mix thoroughly until well combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup chocolate chips.
- Using a 1/2 tablespoon cookie scoop or spoon, drop rounded mounds of cookie dough onto the prepared baking sheet, leaving about 1 inch between each cookie.
- Ensure all cookies are roughly the same size and thickness for even baking.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They will crisp up as they cool.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
9g
Fat
1g
Carbs
2g
