Lf chocolate chip cookies

24 Cookies

Ingredients

Quantity Ingredient
½ cup Pitted dates
½ cup Water
¼ teaspoon Vanilla extract
⅓ cup Brown sugar
⅓ cup Granulated sugar; (I used turbinado)
1 Egg white
1 cup Wheat flour; (or unbleached wheat or all purpose flour)
½ teaspoon Baking soda
1 dash Salt
½ cup Chocolate chips; semi sweet
Vegetable spray

Directions

Based on a recipe by Health Magazine, Jan/Feb 1996 Modified to lower fat and submitted to the ELF mailing list by Natalie Frankel Note: Good substitution idea from reposted recipe is using Lighter Bake instead of making prune mixture (use ½ cup) Note: Instead of 1 cup flour, use ½ cup rolled oats and ½ cup whole wheat flour - different texture, more nutritious Preheat oven to 375 degrees F. Combine dates and water in a saucepan and simmer about 10 minutes until soft. Drain water, if any. In a food processor, or by spoon, puree dates and vanilla. Spoon date puree into a mixing bowl and cream sugars with an electric mixer. Add egg white and blend.

In a separate mixing bowl, combine flour, baking soda and salt. Thoroughly mix wet and dry ingredients together by hand. Stir in chocolate chips.

Chill dough in the refrigerator for at least 10 minutes, but can be kept in fridge for a day or more if desired.

Drop dough by teaspoonful and onto cookie sheets coated with cooking spray.

Bake until edges are golden brown, about 7-8 mins.

You can also freeze the dough and cut off just enough dough to bake the amount of fresh cookies you want. Good for portion control this way.

Makes 24 cookies. Per cookie: Cal 63⅒ Fat 1.2g CFF 15.3% Choles 0 Carbo 13½ g Fiber 1.1g Potassium 66g Calorie count would go up slightly with Lighter Bake as it has added sugar.

Posted to EAT-LF Digest by "Natalie Frankel" <Natalie.Frankel@...> on Mar 4, 1998

Related recipes