Chocolate Chip Cookies (Recipe 2)

These cookies are low in fat and I can personally attest to their deliciousness… especially if you eat them while they’re still warm from the oven… one after another… until half of them are gone and you realize you should probably stop. But really, these are really good and light enough that it’s really okay to just keep eating straight from the pan.

Chocolate Chip Cookies (taken from Chocolate Covered Katie)

Makes about a dozen cookies (I ended up with 13)

  • 1/3 cup plus 1/4 cup all-purpose flour
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 2 1/2 tbsp chocolate chips (or more, depending on your preference, be sure to use vegan morsels if you’re vegan)
  • 2 tbsp brown sugar
  • 2 tbsp white sugar or Sucralose based sweetener
  • 1/2 tsp vanilla extract
  • 1 tbsp melted Country Crock Light buttery spread, or oil for a vegan version
  • 1 tbsp milk/soymilk
  • 1-2 tbsp water as needed

Preheat oven to 350 F. Line a cooking sheet with parchment paper and set aside.

Mix dry ingredients together, then add wet. Drop dough in level tablespoons onto cookie sheet.

Bake for 6-7 minutes. Take out when still somewhat underdone (they continue to cook/harden a bit while cooling).

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2 Comments

  1. Yay!! Vegan dessert that has been tried by a normal person. It’s just what I’ve been looking for. I love vegan food, but I’ve been missing cookies!

    Reply
    • morselsandchips

       /  January 9, 2012

      Vegan cookies are great! Most of the time I can’t even tell the difference, and a lot of times it means they’re naturally low in fat. If you check out the recipe list link at the top of the page, there are a handful of cookie recipes that are marked vegan (and plenty more that could be made vegan with a couple easy substitutions).

      Reply

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