Low Fat Cookie Recipes

Low Fat Oatmeal Raisin Cookies

      1 tb Molasses
      3    Raw egg whites
      1 c  Raisins
  1 1/2 ts Vanilla
      1 c  Light brown sugar -- packed
      1 c  Granulated sugar
    1/2 c  Non-fat dry milk powder
    1/2 ts Cinnamon
  1 1/2 ts Baking powder
  2 1/2 c  Quaker brand quick-cooking rolled oats
      1 c  All-purpose flour

Preheat oven to 350 degrees F.

Put molasses, egg whites and raisins into blender and blend on high speed for a about 5 seconds; empty mixture into medium mixing bowl.

Add the vanilla, sugars, milk powder, cinnamon and baking powder; mix well. Add the rolled oats and flour and mix well (use a wooden mixing spoon if mixture becomes too stiff.

Lightly spray cookie sheet with Pam spray and drop dough by rounded spoonfuls about 2" apart.

Bake for 5-8 minutes, don't overbake.

Low Fat Pumpkin Spice Cookies with Orange Frosting

      1 pk (18.5oz) lowfat yellow cake mix
    1/2 c  Quick cooking oats
      2 ts Pumpkin pie spice
      1 cn (16oz) cooked pumpkin
      2 tb Oil
      1    Egg, slightly beaten
Orange Frosting:
      3 c  Powdered sugar
      2 ts Grated orange peel
      3 tb To 4 orange juice*

*Enough to make the frosting the proper spreading consistency.
Preheat oven to 350 degrees F.

Lightly grease cookie sheets.

In large bowl, combine the cake mix, oats, pumpkin pie spice, pumpkin, oil, and egg.; mix until well blended.

Drop dough by 1/4 cupfuls onto cookie sheets; press down with the back of spoon.

Bake 14-20 minutes or until edges are light golden brown.

Immediately remove from cookie sheets, cool completely.

For the Orange Frosting:
Combine the powdered sugar, orange peel, and orange juice.

Frost cooled cookies.

Per cookie: 230 calories, 3 g protein, 47 g carbohydrate, 1 g fiber, 4 g fat (15%), 13 mg cholesterol, 200 mg sodium, 85 mg otassium, 1 starch, 2 fruit and 1 fat exchange.

Low Fat Chewy Chocolate Cookies

  1 1/2 c  Flour
    1/2 c  Sugar
    1/2 c  Unsweetened cocoa
    1/2 ts Baking soda
    1/2 ts Salt
    1/2 c  Corn syrup, light or dark
      3    Egg whites

Spray cookie sheet with cooking spray.

In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky).

Drop by rounded teaspoonfuls onto prepared cookie sheets.

Bake at 350 for 5 to 10 minutes or just until set (cookies will be soft when pressed). Do not overbake.

Cool on wire rack.

Makes about 2-1/2 dozen.

Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1 g protein, 13 g carbohydrate, 65 mg sodium

Chewy Low Fat Spice Cookies

      1 c  Packed brown sugar
    3/4 c  Unsweetened applesauce
    1/4 c  Molasses
         1  Egg white
  2 1/4 c  Flour
      2 ts Baking soda
      1 ts Ground ginger
      1 ts Ground cinnamon
    Sugar for sprinkling on top of cookies

In a bowl, combine the brown sugar, applesauce, molasses and egg white until well blended.

Combine flour, baking soda, ginger, and cinnamon; stir into the molasses mixture.

Drop by rounded teaspoonfuls 2" apart onto non-stick baking sheets

Sprinkle with sugar.

Bake at 375 degrees F. for 8 to 10 minutes.

Low Fat Meringue Cookies

      3 ea Egg whites
    1/4 ts Cream of tartar
    3/4 c  Sugar
      3 tb Cocoa

Beat egg whites with cream of tartar in a large mixing bowl until foamy.

Add 3/4 cup of sugar, 1 tablespoon at a time. Beat at hightest speed until stiff and glossy.

Remove 3/4 cup of the mixture to a small mixing bowl and set aside.

Stir cocoa into the meringue in the large mixing bowl; combine thoroughly.

Drop by level measuring tablespoon, about 1 1/2 inches apart, onto aluminum foil lined baking sheets.

Make a small indentation in center of each with top of teaspoon.

Take the small mixing bowl of reserved meringue and spoon 1/2 teaspoon into each indentation.

Bake at 275 degrees for 20 to 25 minutes. Turn off oven; leave meringues in oven with door closed for 1 hour.

Remove from oven. Cool completely.

Makes about 3 dozen cookies.

Low Fat Peanut Butter Cookies

      1 c  Creamy peanut butter
      1 c  Frozen concentrated Apple Juice*
      1 ts Vanilla extract
      1 c  Whole wheat flour
    1/2 ts Salt
  1 1/2 ts Baking soda

*Thawed but no water added.
Combine peanut butter, apple juice, and vanilla in a mixing bowl; mix well.

Combine the flour, salt, and baking soda (dough will be sticky).

Drop by rounded tablespoons onto a nonstick cookie sheet.

Dip a glass in flour and use it to press down the cookies; dip a fork in flour and make the traditional peanut-butter marks on the cookies using the fork.

Bake cookies at 350 degrees for 10-15 minutes or until lightly browned.

Low Fat Popcorn Cookies

      3 c  Popped popcorn; unsalted
      2    Egg whites
    1/4 c  Sugar
    1/4 ts Cinnamon
    1/4 ts Salt
      1 ts Vanilla

Preheat oven to 325 degrees F.

Grind the popcorn in a blender at low speed until a fine powder.

In a medium bowl, beat the egg whites on high speed until soft peaks form; add the sugar; beat until egg whites are stiff, then beat in cinnamon, salt and vanilla.

Gently fold in the ground popcorn

Place rounded tablespoonfuls onto a greased baking sheet.

Bake for 10 to 12 minutes or until cookies are lightly browned.