Very Tiny Lower Fat Chocolate Chip Cookies Recipe

Name: Very Tiny Lower Fat Chocolate Chip Cookies
Prep time: 15 min
Cook time: 43 min
Total time: 58 min
Yield: Serves 1 or more
Ingredients: Canola Oil; Brown Sugar; White Sugar; 1 large egg; 2 large egg whites; Whole Wheat Flour; 1 teaspoon baking soda; 1/2 teaspoon salt; Semi Sweet Chocolate Chips

Craving chocolate chip cookies but watching your fat intake? These crispy, delicious cookies use canola oil instead of butter, resulting in a surprisingly delightful treat! A clever adaptation from Julee Rosso's "Great Good Food," this recipe ensures perfectly distributed chocolate chips and avoids the common oil-based cookie pitfalls. Get ready for a delightful crunch in every bite! This recipe makes many small cookies, hence the longer baking time.

Prep Time 15 mins

Cook Time 43 mins

Calories 23.5 kcal

Protein 0g

Rating 4.8 (4 Reviews)

Very Tiny Lower Fat Chocolate Chip Cookies

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Very Tiny Lower Fat Chocolate Chip Cookies

Canola Oil
Brown Sugar
White Sugar
1 large egg
2 large egg whites
Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon salt
Semi Sweet Chocolate Chips

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How to Make Very Tiny Lower Fat Chocolate Chip Cookies

Preheat your oven to 375°F (190°C).
In a large bowl, cream together 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/2 cup canola oil, 1 large egg, and 2 large egg whites using an electric mixer until light and fluffy.
In a separate bowl, whisk together 1 3/4 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.
Stir in 1 cup chocolate chips using a spoon until evenly distributed.
Drop rounded 1/2 teaspoonfuls of cookie dough onto baking sheets lined with parchment paper or silicone baking mats (no need for nonstick spray).
Bake for 7-9 minutes, or until the edges are golden brown. Rotate baking sheets halfway through for even baking. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.