ttistin

or any other kind of cookie. My dh really wants me to make some cookies but I am looking for a healthy recipie for them, well as healthy as a cookie can be LOL

we are watching what we are eating, so far in the past month by giving up soda, sugars and working out I have lost over 10 lbs Woohoo!!

Anyway I dont wanna make the regular chocolate chip cookies, to much fat and such. I have looked around but I havent found one I liked.'

Thanks

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My mom...gone but not forgotten
8/13/1949 - 10/28/2004

justinenycole26

Look here:

www.lowcarbfriends.com i nthe recipe room. There is a whole section for cookies and snacks using sugar substitutes and whole wheeat flour, etc.

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Some mornings it's not worth the effort of chewing through the restraints.

KimNRandy

Ingredients:


1 ½ cups unbleached flour

2 teaspoons baking powder

1 heaping tablespoon malted milk powder

1 tablespoons butter flavoring, Butter Buds, Molly McButter, etc.

½ cup brown sugar, firmly packed

½ cup sugar

1/3 cup best quality peanut butter

1/3 cup fat free oil and shortening replacement, i.e. Better Bake, etc

1 teaspoon vanilla

2 egg whites

2/3 cup semi-sweet chocolate chips, coarsely chopped

cooking spray if not using non-stick baking sheets

Method:
1.Stir flour, baking powder, butter flavoring and malted milk powder together in a bowl until well combined; set aside.


2.Preheat oven to 350º F. In a mixing bowl, cream peanut butter and shortening replacement together with sugars until smooth. Blend in vanilla and egg whites, beating again until smooth.

3.Gradually add flour mixture to peanut butter mixture beating until blended. Stir in chocolate chips.


4.If possible, cover dough and chill 1 to 2 hours for easier handling. Lightly flour hands and shape dough into 1-inch balls and place about 2-inches apart on non-stick baking sheets or baking sheets lightly sprayed with non-stick cooking spray. Flatten cookies to 1/3- inch high with a fork dipped into flour, pressing tines once into dough and then crisscrossing the first pattern to make the characteristic crosshatch design in cookies. Dip fork in flour every few cookies to keep dough from sticking to tines.


5.Bake cookies until lightly browned and feel firm when touched gently (10 to 12 minutes). Transfer cookies to wire racks to cool.


Yield: about 40 2-inch cookies each at approximately 65 calories; 1.7 grams total fat; 0 milligrams cholesterol; 15 grams carbohydrate; 0.2 gram dietary fiber; 1.3 grams protein; 37 milligrams sodium

Also, this page has quite a few low fat chocolate chip cookie recipes.
http://www.1st-for-chocolate.com/cho...hip-cookies-4/

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ttistin

Thanks for sharing guys, I am going to try and see how they come out.

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My mom...gone but not forgotten
8/13/1949 - 10/28/2004