Low Calorie Cookies
If you’re on a quest for that perfect sweet treat that won’t derail your healthy eating goals, look no further than these delightful Low Calorie Cookies. Packed with wholesome ingredients, these cookies are the ideal solution for satisfying your sweet tooth without the guilt. Perfect for a snack, dessert, or even a quick breakfast, these cookies are not only delicious but also easy to make. So, roll up your sleeves and get ready to whip up a batch of these scrumptious low-calorie delights!
Why It’s Crowd-Pleasing
Low Calorie Cookies are a hit for several reasons:
– **Delicious Flavor**: With the perfect balance of sweetness from the granulated sweetener and rich chocolate chips, these cookies are sure to please any palate.
– **Guilt-Free Indulgence**: Made with wholesome ingredients, these cookies allow you to enjoy a treat without the heavy calorie count.
– **Versatile Options**: Feel free to customize your cookies with different add-ins like nuts, dried fruits, or different types of chocolate chips.
– **Easy to Make**: The straightforward method means that even novice bakers can whip up a batch without any hassle.
What to Buy
When preparing to make these Low Calorie Cookies, here’s what you’ll need to gather:
- White Whole Wheat Flour – 2 cups, for a nutritious base.
- Cornstarch – 2 teaspoons, to give your cookies a tender texture.
- Baking Soda – 1/2 teaspoon, for leavening.
- Baking Powder – 1 teaspoon, to help the cookies rise.
- Salt – 1/4 teaspoon, to enhance flavors.
- Granulated Sweetener of Choice – 1 cup, choose your favorite low-calorie sweetener.
- Unsweetened Applesauce – 1/2 cup, a great substitute for oil that adds moisture.
- Coconut Oil – 1/4 cup, melted, for healthy fats.
- Vanilla Extract – 1 teaspoon, for that classic cookie flavor.
- Chocolate Chips of Choice – 1 cup, for a sweet touch.
Tools & Equipment Needed
Before you start baking, make sure you have the following tools on hand:
- Mixing Bowls – For combining the dry and wet ingredients.
- Measuring Cups and Spoons – Essential for accurate ingredient measurements.
- Spatula – Perfect for mixing and scraping the sides of the bowl.
- Baking Sheet – To place your cookies on while they bake.
- Parchment Paper – Optional, but helps with easy cleanup.
Stepwise Method: Low Calorie Cookies
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the white whole wheat flour, cornstarch, baking soda, baking powder, and salt until well combined.
Step 3: Combine Wet Ingredients
In another bowl, mix the granulated sweetener, unsweetened applesauce, melted coconut oil, and vanilla extract until smooth.
Step 4: Combine Wet and Dry Mixtures
Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
Step 5: Fold in Chocolate Chips
Gently fold in the chocolate chips, distributing them evenly throughout the dough.
Step 6: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Step 7: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
What to Use Instead
If you find yourself missing an ingredient or want to make substitutions, consider these alternatives:
- Flour – Use all-purpose flour or almond flour for a gluten-free version.
- Sweetener – Try honey or maple syrup if you prefer a natural sweetener (keep in mind that this will change the calorie count slightly).
- Applesauce – Unsweetened mashed bananas can also work as a substitute.
- Coconut Oil – If you don’t have coconut oil, you can use any light vegetable oil or unsalted butter.
Chef’s Notes
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- These cookies freeze well! Place them in an airtight container or freezer bag for up to 3 months.
- If you prefer a crunchier cookie, extend the baking time by a couple of minutes.
- Experiment with different types of chocolate chips, such as dark, semi-sweet, or even white chocolate for variety!
Keep-It-Fresh Plan
To ensure your Low Calorie Cookies stay fresh:
- Store them in an airtight container at room temperature for up to one week.
- If you want to keep them longer, place them in the refrigerator, where they can last up to two weeks.
- For longer-term storage, freeze the cookies and simply thaw them as needed.
Common Qs About Low Calorie Cookies
Can I use different types of flour?
Yes! You can substitute all-purpose flour or a gluten-free blend, though the texture may vary slightly.
How do I know when the cookies are done baking?
The edges should be golden brown, and the center should look slightly underbaked; they will firm up as they cool.
Can I add nuts or dried fruits to the recipe?
Absolutely! Feel free to add your favorite nuts or dried fruits for extra flavor and texture.
What if I don’t have applesauce?
If you don’t have applesauce, you can use mashed bananas or yogurt as a substitute.
Time to Try It
Now that you have all the details on how to create these tasty Low Calorie Cookies, it’s time to gather your ingredients and get baking! Whether for yourself or to share with friends and family, these cookies are sure to be a hit. Enjoy the process and the delicious results!
By following this recipe, you can indulge in a sweet treat without the guilt. So go ahead, treat yourself to these delightful Low Calorie Cookies and savor every bite!
Low Calorie Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, whisk together the white whole wheat flour, cornstarch, baking soda, baking powder, and salt until well combined.
- In another bowl, mix the granulated sweetener, unsweetened applesauce, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked, but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For a richer flavor, consider adding a pinch of cinnamon or nutmeg to the dry ingredients.
- These cookies freeze well! Place them in an airtight container or freezer bag for up to 3 months.
- If you prefer a crunchier cookie, extend the baking time by a couple of minutes.
