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Reduced-Fat Chocolate Chip Cookies 1/2 cup tub margarine (65% vegetable oil, 80 calories per tablespoon) 1 cup brown sugar 1/2 cup plain nonfat yogurt 1/4 cup egg substitute or 2 egg whites 1 teaspoon vanilla extract 2 cup whole wheat flour, or half white and half wheat 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup semi-sweet chocolate chips, mini chips preferred, use up to 1-cup if you want your cookies extra-chocolatey These cookies have 2 things going for them, first they have less than half of the fat of the cookies I used to make, 33% less sugar, 25% less sodium, 95% less cholesterol and 75% less saturated fat. Plus they're made with 100% whole wheat flour, introducing more fiber and whole grains into the family's diet. I've been making these cookies for a few years now, and they are hands down the most popular. The only trick is to remember to flatten the cookies before baking, as described in the recipe. First melt the margarine.  Some folks do this in the microwave, but I prefer do it in a small pan over low heat on the stove.  If your margarine is already at room temperature you can skip this step. In a large bowl combine the margarine, brown sugar, yogurt and egg substitute.  Add the vanilla and mix everything very well with a wire whisk.  Stir in the whole wheat flour, baking soda and salt, making a stiff dough.  Add the chocolate chips and stir to distribute them evenly.  Drop the dough by rounded tablespoons onto a cookie sheet misted with non-stick spray. Now you have flatten the cookies because they won't spread out while baking like high-fat cookies do. Dip the bottom of a flat-bottomed cup into water and then use it to press the cookies flat. I fill a small bowl with water and use the bottom of one of my metal measuring cups to flatten all the cookies, dipping it in the bowl of water as needed, to keep the cookie dough from sticking to the cup. Bake the cookies at 350°: 10 minutes for soft cookies or 15 minutes for crisp cookies.  Cool slightly before removing from the cookie sheets.  Makes about 3-1/2 dozen.  Use 1-tablespoon of dough for each cookie.  These are very good; children adore them, even though they're good for them. Makes 42 cookies. 1 cookie per serving. Per Serving: 63 Calories; 3g Fat (35.8% calories from fat; 1g Saturated; 1g Monounsaturated; 1 Polyunsaturated); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 52mg Sodium.  Exchanges: 1/2 Grain(Starch) 1/2 Fat; 1/2 Other Carbohydrates Or Makes 21 servings, 2 cookies each. Per Serving: 126 Calories; 5g Fat (35.8% calories from fat; 2g Saturated; 2g Monounsaturated; 1 Polyunsaturated); 2g Protein; 19g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 105mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Fat; 1/2 Other Carbohydrates.

Home   |  Gluten Free  | Cost-Cutter  |  Dolls  |  Frugal Fat Loss  |  Blog  |  Contact  |  Links (NEW!) Doll Blog   |  Old Fashioned Education  |  Prairie Homemaker  |  Veiled Glory GFCF means Gluten Free and Casein Free © 2007-2012 Frugal Abundance The Christian Counter Proverbs 30:8  Remove far from me vanity and lies: give me neither poverty nor riches; feed me with food convenient for me.