Thanks for another fantastic recipe! I look forward to making these (the right way) again! I think my batter was a little too thick. Fold in the dark chocolate chips and ½ tablespoon of miniature chocolate chips. I just made these cookies and they were great! I even cut the calories by a bunch by substituting half of the sugar with truvia baking blend. I scooped them with a small cookie scoop (probably 2 tsp size scoop, but heaping, so close to a tablespoon each) and got 58 cookies out of the double batch. Thank you for such a great healthy alternative! Sooooooooo YUMMY. Truly yummy! Thanks! In the book under each recipe it talks about what type of things can happen that would for example make your cookies flat. I used ww flour instead of pastry bc i haven't been able to find it in my local stores. They're deliciously yummy! Gather the ingredients and preheat oven to 375 F. Line two cookie sheets with parchment paper or a silicone mat. Thanks for your amazing recipes! I agree they were too sweet for me as well. . What a great recipe! I made this recipe exactly (baked for just 8 mins) and the cookies turned out great! Could I use self-rising flour instead? I will be trying many other recipes soon. Thanks!! Adding a little corn syrup. Like you this had happened to me many other times. This website has been such an inspiration. not only did I get more cookies out of it, everyone who tried them said that the ones with the crushed blackberries were amazing, moist, and sweet! Can't wait to make them again after Lent is over and we can eat sweets again . Thanks!!! I used the whole wheat pastry flour and whole wheat flour instead of white all purpose flour and they came our great. That makes finding recipes hard. these cookies are amazing!! They are delish!!!! Love all your recipes though, thanks! I made them as "Hurricane Cookies" a week ago and I couldn't stop munching on them! Thanks! I also didn't have regular sugar so used 3/4 cup dark brown instead. I followed this recipe exactly; the first batch spread out and turned out large, thin and flat, like a lace cookie. I used dark chocolate chips & added some walnut pieces. Will make smaller next time. Chocolate Chip Cookies, low fat chewy chocolate chip cookies, low fat choc chip cookies, Low-fat Chocolate Chip Cookies, Skinny Chocolate Chip Cookies. Fold in chocolate chips. They were a SMASHING success! I put it in recipe builder and got 1 point per cookie too. Thanks! It was smooth so I didn't add any water, but after looking at your pictures I can see your batter was thinner so I will add a little water at the end and see if that helps. So good thank you!! These are DELICIOUS!!!!! Wow Yummy and they really kill your sweet tooth! Yummy!!! Lisa I wish I knew why they didn't work for you, I'm assuming you made the recipe exactly as written? Hi GinaLove your recipes and site.I made these, they came out flat but delicious, they were sweet, possible reasons they were flat:I used all light brown sugar, I did NOT pack the sugar,I had only regular sized choc chips, added a couple extra I used country crock spread- not butter, I did use the correct flours, was not meticulous in leveling off the measuring cup…But like I said I and my family loved them, I ate three brother, picky eater, son, sister and hubby all enjoyed themThanks for sharing your awesome recipes . My granddaughter helped me make these cookies.One taste and I knew half of them had to go home with her . Can I freeze the cookie dough for later and we’ll it hold its shape well? megan, I wish I knew! I do not have whole wheat pastry flour can I use just  whole wheat flour?? Don’t worry if the dough seems a little crumbly at first. How did you get 5 for 2? I posted what I call The Best Chocolate Chip Cookies a while back. I doubled the recipe because who doesn't love chocolate chip cookies, and I was right they are almost gone!! And if so, how much, 2 more tablespoons? I also just used a cookie sheet lined with foil, could that have changed it ? I made my first batch two days ago and it turned out horrible. Slightly crunchy on the outside and soft on the inside. I whipped mine for quite a while and although it didn't ever get truly "fluffy", it did have a bit of structure. I was wondering if some people who had trouble didn't whip their wet ingredients enough? I found that my error lies in the fact that I used baking powder instead of baking soda, as the recipe calls for. Your oatmeal chocolate chip cookies are amazing, and we make them all the time, so I imagine these will be fabulous as well! Mine were chewey, but seemed almost undercooked in the middle too. made these last night after dinner and they were AMAZING! Any other tips? These cookies are soooo good! Thanks! Do you have suggestions to make these cookies gluten free without losing too much of the texture? Sometimes you just need that warm comfort food, even in diet-mode! Thank you for the recipe! I'm wondering if the sugar content should lower since white chocolate chips are sweeter. I'm not sure I can justify calling these low-fat, because I definitely ate more than my usual share , I just tried making these last night, but I had to make a couple of changes. But unfortunately I have never been able to find whole wheat pastry flour in Toronto :(. I was tempted to make the tollhouse recipe on the bag of chocolate chips, but really wanted sometime a little healthier. I just made these tonight. These are so delish! I’m not worried about the fat that much. I have a trick I use with low fat cookies, which is to add a tablespoon of regular molasses. Not sure if you're still reading comments, but I want to make an ice cream cookie cake…has anyone attempted to make two LARGE cookies out of this batter? Thanks Gina! Normally, my cookies fall absolutely flat. LOVE THESE. They were so moist and chewy! But I don't understand how those minor improvisations could alter it so much? I just made these cookies tonight. If so, what did you use and did you change the measurements? Also I made my own applesauce, just because I didn’t have any. These are fantastic. The only thing I noticed with mine was they they tasted a little too sweet but this could've been because I used organic brown sugar, which I feel always tends to be a little sweeter. I thought these were very good for low fat. I did have a hard time removing them right away, but when I left them on there longer, they came right off with no problem. I should have kept them in the extra minute. totally trying this recipe today Gina! Add almond flour, baking powder, baking soda, and salt, all at once. I just want to say thanks for the whole site. They didn't flatten out as nicely as yours but they taste great! I didn't have whole wheat pastry flour, so I used regular whole wheat flour instead. The site was Cooking Done Light in 2007 her name is Shannon. You couldn't even taste the splenda. The result is a double chocolate chip cookie that makes a wonderful almost guilt-free indulgence. I tried to remove my first cookie sooner, it was a mess. Anyway my point was that in the book it says that if cookies are flat it might be that your butter is too warm. We just got some bad test results back from my 12yo DD's physical, and a low fat diet is a big part of trying to get her healthy. Combine the almond flour, arrowroot starch, salt, and baking soda in a medium bowl. They were a hit with the entire family. I made a double batch of these for our local food panty here in Fl. I used 1/2 ww flour and 1/2 white pastry flour but once I mixed the dry with liquid I ended up having to add quite a bit of water(almost 1/4 cup) to get it to look like the same consistency as yours. For those of you that have had the pancake problem, maybe try white ww flour…worked for me! I'm so glad since my mother can eat them!!! Thanks for the recipe.Terry. thanks. I didn't have whole wheat flour, butter, or apple sauce so I used 1 cup all purpose flour, 2 tbsp melted margerine and 2 tbsp whole milk and they were still delicious! You need a cookie, and something a bit more special than a chocolate chip cookie. My 3 year old daughter loves baking with Mommy in the kitchen, but since beginning our new "healthy" lifestyle we haven't been baking much. I also used baking powder instead of baking soda, zero calorie sweetener and a Tbsp of molasses. lol. Thought I would share that I added the calories up and my calculations were the same as the recipe! They came out flat and mushy in the middle. I will probably make another (double or triple) batch as soon as these are gone!! Thank you! thank you Gina!!!! So now I'm going to try baking powder. They are amazingly delicious. I made a few adjustments. LOL! The bowl was covered with plastic wrap and hung out in the fridge for about 30 minutes. You may also like. But, they still taste good, just not much larger than a silver dollar and 100 calories for 2 cookies. DIRECTIONS. They are still pretty substantial, though, not paper thin as others commented. Perfection! Anon- it probably needed a few more minutes if it was undercooked slightly. He ususally refused to eat anything low fat / light LOL. Tasted great! I ate 4 or 5, but hey, I'm pregnant… I get to do whatever I want! I don't think self-rising flour will help. Trust me, I’ve tried many recipes and the results were just ok, some were cake-y which I don’t particularly care for in a cookie, and sometimes too crispy. Look great! . But I added my own spin to them this time. YES now -that- would be a dream come true. I love to bake and I'm so happy I can actually enjoy what I'm baking again. amazing. I made these. What is the batter supposed to look like? I have used applesauce many times in cookies and I'm anxious to try it in this recipe; however, I find that in the past, they tend to make my cookies muffin-like. Those flattened way out and are even lacy. Cool on the cookie sheet for 1 minute, then transfer to a … What kind of spoons do you use to portion out your cookies? I'm not sure if buttermilk makes a difference. I reduced sugar to 1/3 cup for both sugars and I added 1/3 cup oatmeal, they were amazing!!! Elizabeth, I had that problem with the original recipe and used less baking soda. Mine were flatter than any cookies I've ever seen. I just made these cookies gluten free and dairy free and they came out so tasty. I personally like the contrast of salty and sweet. Big hit!! This is key! Hi there, made these cookies this morn & they are so delicious! I have finally found my cookie recipe (unfortunately, I didn't stick to two. But what a treat!! I found it helpful to read everyone's comments. These turned out FABULOUS. I didn't have whole wheat flour, butter, or apple sauce so I used 1 cup of all prupose, 2 tbsp of melted margerine, and 2 tbsp whole milk and they still turned out terrific! I will have my 2, and then I wake up in the morning and half the batch is gone because he takes them to work. Instructions Preheat oven to 350F. These are great cookies – if you have self control! I couldn't even get them off the sheet. I also used whey sugar instead of regular white granulated sugar. Trans Fat. I used whole wheat flour and them instead of white flour, I used oatmeal.

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