Healthy Chocolate Cookies Recipe

5 1
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Healthy Chocolate Cookies Recipe

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5 1
Publisher Photo
With only a trace of fat, these nibbles will satisfy chocoholics who don't want to pack on extra pounds. Our Test Kitchen staff topped the soft bite-size cookies with a pretty white drizzle.
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 5 min./batch + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 5 min./batch + cooling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 egg whites
  • 1/2 cup corn syrup
  • 1 cup confectioners' sugar
  • 4 teaspoons fat-free milk

Directions

In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the egg whites and corn syrup; stir into dry ingredients just until moistened.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 5-7 minutes or until set (do not overbake). Remove to wire racks to cool.
In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cookies. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Chewy Chocolate Cookies in Light & Tasty October 2005, p29

Nutritional Facts

1 each: 72 calories, 0 fat (0 saturated fat), 0 cholesterol, 73mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup baking cocoa
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 egg whites
  • 1/2 cup corn syrup
  • 1 cup confectioners' sugar
  • 4 teaspoons fat-free milk
  1. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the egg whites and corn syrup; stir into dry ingredients just until moistened.
  2. Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 5-7 minutes or until set (do not overbake). Remove to wire racks to cool.
  3. In a small bowl, combine the confectioners' sugar and milk until smooth. Drizzle over cookies. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Chewy Chocolate Cookies in Light & Tasty October 2005, p29

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