What is the best low-fat cookie recipe?

Question

What is the best low-fat cookie recipe?

Answer 1

http://www.livingit.com/food/



http://www.fatfree.com/recipes/cookies/

Answer 2

Peanut butter cookies taste the best when you cut out the butter.

Use any regular recipe and just reduce the butter by 1/3. Anything more than 1/2 and you can totally tell, but 1/3 is okay.



Best thing to do is use Imperial brand 1/3 less fat butter. Tastes just the same and you don't have to worry about throwing off the balance of the recipe!



Here's an awesome recipe I always make. I think I originally got it off foodnetwork.com or allrecipes.com and played around with it to cut a lot of the fat out.



1 1/4 cup oatmeal (supposed to be 1 cup but I use an extra 1/4..healthier heehe)

3/4 cup flour

1 egg (I use 1/4 cup egg product to cut out more fat)

1/2 cup splenda or honey

1/2 cup brown sugar (if you used honey, you can use splenda instead to cut down on calories)

1/2 cup reduced fat peanut butter

1/2 cup Imperial 1/3 less fat margarine

1 tsp vanilla

1 tsp baking soda



Bake for 8-10 minutes at 350 degrees.



I've tried cutting butter out of tons of different recipes and this ones the only one that tastes incredibly good even though it's got less than half the fat.



www.allrecipes.com has an impressive collection, and people comment on ways to alter them. Read their comments and they always come out even better.

Answer 3

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 4

Try recipes.com. That probably has a ton listed plus people rate the recipes. Very helpful.

Answer 5

LOW-FAT, LOW-CHOLESTEROL OATMEAL DROP

COOKIES



1 cup flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1 T molasses

1/2 tsp. salt

1/2 tsp. ground cinnamon

3/4 c. firmly packed light brown sugar

1 1/2 c. Quaker Oats

1/2 c. corn oil

1 egg, beaten

2 tbsp. water

1 tsp. vanilla

1/2 c. raisins



In a medium-size bowl, combine flour, baking powder, salt and cinnamon. Add sugar, stir in oats.

Make a well in the center; add oil, egg, water, vanilla and raisins. Stir vigorously until dry ingredients are moistened.



Drop by tablespoons 2 inches apart onto an ungreased cookie sheet.



Bake in a preheated 350 degree oven for 13 to 15 minutes or until done. Remove cookies at once to wire rack to cool.



Yield: 2 1/2 to 3 dozen cookies.



Soft, tender, flavorful oatmeal cookie and healthy! A really good, non-sweet, oatmeal-raisin cookie.



Good cookie, soft, chewy.



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LOW FAT LOW CHOLESTEROL PEANUT BUTTER

COOKIES



1/2 c. chunky peanut butter

1 stick low fat butter

1 c. firmly packed brown sugar

3 egg whites

2 c. sifted all purpose flour

1/4 tsp. salt



Cream the butter and peanut butter, cream in the brown sugar, then beat in the egg whites. Sift the flour and salt and stir in. Dough will be stiff. Roll into small balls of 1 inch diameter. Place on cookie sheet sprayed with Pam. Press down on the top of each cookie with a fork, to form a crisscross design. Make: half dollar size cookies. Yield: about 3 dozen cookies. Bake at 375 degrees for 9 to 10 minutes.



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LOW FAT OATMEAL RAISIN COOKIES



1/8 c. cooking oil

1 1/2 c. firmly packed brown sugar

3-4 egg whites

2 tbsp. skim milk

2 tsp. vanilla

1 3/4 c. flour

1 c. raisins

3/4 tsp. salt

1/2 tsp. baking soda

1 tsp. cinnamon

2 1/4 c. quick cooking oats

1/4 c. dry oat bran high fiber hot cereal



Heat oven to 350 degrees. Oil baking sheets lightly. Combine oil and brown sugar in a large bowl. Add egg whites, milk and vanilla. Blend well. Combine flour, salt, baking soda and cinnamon. Add to above mixture; mix well. Stir in oats, oat bran and raisins.

Drop by slightly rounded measuring tablespoons onto baking sheets. Bake at 350 degrees for 9-10 minutes or until bottoms are lightly browned. (Tops will not brown.) Cool on baking sheets 2 minutes. Remove to cooling rack.

Answer 6

OATMEAL COOKIES!

Answer 7

Delish Low Fat Chocolate-Chip Cookie Recipe



2 1/4 c Cake (not self rising) flour

1 ts Baking soda

1 ts Salt

3/4 c Prune puree or prepared Prune butter (see below).

2 tb Butter or margarine

3/4 c Sugar

3/4 c Light-brown sugar, packed

1 Egg 2 Egg whites

2 ts Vanilla extract

1 1/4 c Semi-sweet choc. chips



PRUNE PUREE: To make 1 cup, combine 1 1/3 cup pitted prunes and 6 tbs. of water in container of food processor. Pulse on and off until prunes are very finely chopped. Measure out 3/4 c. puree and set aside (the remaining 1/4 c. puree can be used as a spread in place of butter or fruit preserves.)



Heat oven to 375 f. Coat baking sheets with non-stick cooking spray. In medium bowl, with wire whisk, combine cake flour, baking soda, and salt; set aside.



In a large bowl, with electric mixer on medium speed, beat together prune puree, butter, sugar, brown sugar, egg, egg whites and vanilla 2 minutes or until creamy and light. With mixer on low speed, beat in dry ingredients just until incorporated. By hand, stir in chocolate chips.



Drop by rounded tablespoonsful onto baking sheets; flatten slightly with back of spoon. Bake 10 to 12 minutes, until lightly browned around the edges. Let cookies cool on pan on wire rack 10 minutes before transferring to wire racks to cool completely.











Low Fat Oatmeal Cookie Recipe



1 c Flour

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

2 tb Shortening

1/4 c Applesauce

1/2 c Sugar

1/2 c Brown sugar

1 Egg; or 1/4 cup substitute

1 ts Vanilla

1 1/3 c Oats

1/2 c Raisins; optional





Preheat oven to 375. Lightly spray cookie sheet with Pam. In large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, whisk together shortening, applesauce, sugars, egg and vanilla until shortening breaks into pea sized pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and raisins. Drop rounded tsp onto cookie sheet 2" apart. Bake for 10 to 12 minutes. Remove from oven and cool on cookie sheet for 5 minutes.











Low Fat Peanut Butter Cookie Recipe



1 c Creamy peanut butter

1 c Frozen concentrated apple Juice(thawed-but no water Added)

1 ts Vanilla extract

1 c Whole wheat flour (sifted)

1/2 ts Salt

1 1/2 ts Baking soda





Combine peanut butter and apple juice in mixing bowl. Mix well. Combine dry ingredients. The Dough will foam, stir well and it will thicken up. Dough will be sticky. Use teaspoon to scoop cookie dough onto lightly sprayed cookie sheet.dip fork in cold water and wipe dry and press into cookies. (cold water helps to keep the dough from sticking. Bake at 350 degrees for 10-15 minutes or until lightly browned. This makes a very nice cookie.











Low Fat Popcorn Cookie Recipe



3 c Popped popcorn; unsalted

2 Egg whites

1/4 c Sugar

1/4 ts Cinnamon

1/4 ts Salt

1 ts Vanilla





One cup at a time, grind the popcorn in a blender at low speed until it's fine. The goal is 1-1/2 cups of finely ground popcorn.



In a medium bowl, beat 2 egg whites on high speed until soft peaks form. Make a meringue by gradually adding 1/4 cup sugar; beat until egg whites are stiff. Next, beat in cinnamon, salt and vanilla. Gently fold in ground popcorn and 1/3 cup unsweetened shredded coconut. Place rounded tablespoonfuls onto a greased baking sheed (or use parchment paper). Bake at 325 degrees 10 to 12 minutes or until lightly browned.











Low Fat Pumpkin Cookie Recipe



3/4 c Pumpkin

1/2 c + 2 tb Fat-free plain yogurt

1 ts Vanilla

2 c Unbleached flour

1 c Raisins

3/4 c Brown sugar; packed

2 ts Cinnamon

1 ts Ginger

1/2 ts Baking soda

1/4 ts Salt

1/2 ts Allspice

1/2 ts Nutmeg





Preheat oven at 350F. Prepare baking sheets with cooking spray. In a mixing bowl, combine pumpkin, yogurt, and vanilla. In another mixing bowl, combine flour, raisins, brown sugar, cinnamon, ginger, baking soda, salt, allspice, and nutmeg. Mix wet ingredients with dry ingredients just until moistened. Drop by tablespoonfuls onto prepared baking sheet, 2" apart. Bake for 15 minutes, until they seem firm.











Low Fat Snickerdoodle Cookie Recipe



1 1/2 c Sugar

1/2 c Fleischmann's Light Taste -margarine

1 ts Vanilla

1/2 c Egg Beaters 99% egg subst.

2 3/4 c Flour

1 ts Cream of tartar

1/2 ts Baking soda

1/4 ts Salt

2 tb Sugar

2 ts Cinnamon





Beat 1 1/2 cups sugar and margarine until light. Beat in vanilla and egg substitute. Stir in flour, cream of tartar, soda and salt. Chill dough approximately 1 - 2 hours. Combine 2 tbsp sugar and cinnamon. Shape dough into 48 - 1 inch balls. Roll in sugar/cinnamon mixture. Place balls on cookie sheets that have been sprayed with Pam. Bake at 400F for 8 to 10 minutes. Cool on wire racks. These cookies freeze well.











Low Fat Spice Cookie Recipe



1 3/4 c Whole wheat flour

1 c Unbleached flour

1 c Brown sugar; packed

2 ts Cinnamon

1/2 ts Nutmeg

1/4 ts Ginger

1/4 ts Cloves

1/2 ts Baking soda

1/4 ts Salt

1/4 c Margarine; softened

1/4 c Fat-free spread; softened

1 Egg white; whipped

1 ts Vanilla

1/2 c Fat-free sour cream





Preheat oven at 350F. Prepare baking sheets with cooking spray. In a mixing bowl, combine flours, sugar, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. In another mixing bowl, combine margarine, spread, egg white, vanilla, and sour cream. Mix dry ingredients with wet ingredients just until moistened.



Cover and chill overnight. On a heavily floured surface (dough will be slightly sticky that's why more flour is needed), roll dough 1/8" thickness. Using a 2 1/2 " cutters, cut dough into desired shapes. Arrange 1" apart on prepared baking sheet. Bake for 12 to 15 minutes and until lightly browned.











Low Fat Devil's Food Cookie Recipe



1 1/2 c Sugar

1/2 c Prune puree

1/2 c Nonfat plain yogurt

1/4 c Canola oil

2 lg Egg whites, slightly beaten

1 1/2 c Sifted cake flour

1 c Unsweetened cocoa powder

1/2 ts Salt

1/2 ts Baking soda

1/2 ts Instant coffee





Preheat oven to 350F. Line baking sheets with parchment paper or spray with nonstick cooking spray. Whisk together sugar, prune puree, yogurt, oil and egg whites. In a separate bowl stir together flour, cocoa, salt, soda and coffee. Blend the dry ingredients into the wet ones. Drop the dough by spoonfuls onto the baking sheets. Bake 12 to 14 min