Low-Fat Chocolate Chip Cookies
I can’t believe it’s already Friday! This week seemed to just fly by. The last two days have mostly been spent being really annoyed with our apartment complex. Oi, such a headache. We have been putting in a number of requests for them to come fix up some things in our master bathroom since JANUARY! Well, they finally sent someone yesterday and boy oh boy, was I in for a surprise when I came home yesterday! They installed a new shower surround and it was completely wrong. It was uneven, not sealed properly, crooked, and just downright sloppy. What was really funny is that my darling husband was home while they were working! I asked him if he thought it looked weird to which he replied, “well, I thought it looked a little strange, but I didn’t notice the things you did.” Oh men… Luckily, I spoke with the management and they sent someone new this morning and fixed the surround. I just can’t wait until I finish grad school, get a real job wherever we are going to end up so we can finally buy a house and not have to deal with apartment crap ever again!
I made these cookies last week as an experiment in trying to cut some of the fat in my usual chocolate chip cookie recipe. For this recipe, I cut the butter in half and used an egg white instead of the whole egg. I thought these came out pretty good and I couldn’t really tell the difference between them and my other recipe!
- 1 cup flour (I used half white and half whole wheat)
- 1 teaspoon baking soda
- pinch of salt
- 4 tablespoons unsalted butter, softened
- 1 egg white
- 3/4 cup light brown sugar*
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees. In a bowl, combine the flour(s), baking soda, and salt. Set aside.
2. In a separate bowl, cream together the butter and brown sugar. Add the egg white and vanilla extract. Mix in the dry mixture until well-combined. Stir in the chocolate chips.
3. Spray a cookie sheet with non-stick spray or line with parchment paper. Drop batter by the tablespoon onto the sheet about 2 inches apart. Bake for approximately 10 minutes until the cookies are light golden brown.
If you want to use less sugar, you can reduce this down to 1/2 cup of sugar. You can also swap out the brown sugar for other sugar substitutes if desired.
Amount Per Serving: Calories: 153Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 10mgSodium: 125mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g