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Low-calorie chocolate chip cookies that actually taste good!

January 18, 2011

Apple sauce is one of those amazing ingredients that allows you to make delicious desserts while cutting back on fat and calories.  Sounds like magic I know, but I promise it is true.  It is a suitable substitute for vegetable oil, as are bananas for eggs (both with a one to one replacement ratio).  My only warning is that you are careful in what recipes you choose to use these suitable substitutes: cakes aren’t ideal, but cookies and muffins usually come together quite nicely.  And if you have any doubts about what recipes will work: experiment!

The recipe I am sharing today doesn’t omit whole servings of an ingredient by using apple sauce, but rather cuts back on amounts needed.  The result is a chocolate chip cookie that has about half the calories and well less than half the fat of your standard recipe.  I am kind of fanatical about my chocolate chip cookies so if I think these are tasty, then they must be good.  I’m not going to lie and say they are just like the real thing, but they are a pretty darn good alternative.

Puffed-Up Chocolate Chip Cookies
Yields: 3 Dozen

1 1/4 cup All purpose flour
1 1/2 teaspoon Baking powder
3/4 teaspoon Salt
1/2 cup Applesauce
1 cup Brown sugar (packed)
1/4 cup Butter (softened)
1 tablespoon Vanilla extract
1 large Egg
1 cup Semisweet chocolate chips
Cooking spray

1. Preheat oven to 375°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.
3. Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.
4. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Kate’s Tips

Allowing the apple sauce to drain over the sieve is an extremely important step!  You want limit the amount of liquid that is being added to the recipe, so allow it to drain for at least 15-20 minutes.

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