Light Chocolate Chip Cookies

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Hey Missy,

I have your cookbook and LOVE it.  As I am trying to count my calories, I was jut wondering how many calories are in a serving of your Unbelievable Chocolate Chip Cookies.


Dear Jody,

I'm so glad you love my book(s)!  Here's the nutritional info on Unbelievable Chocolate Chip Cookies, plus I'm including the recipe and nutritional info for my Light Chocolate Chip Cookies from my third book, Sneaky Chef to the Rescue. That book has lots of light recipes in it, in addition to recipes for food allergies and holidays : )

Enjoy in good health!

I was very pleased with the way these lower fat chocolate chip cookies turned out. While I wasn’t able to reduce the sugar content (which was already low in the original recipe), I did manage to successfully replace half the butter with more White Bean Puree. Another good trick here is to use mini chocolate chips so you get more chips per cookie for less calories. Making these cookies smaller let’s kids have two for the price of one.
Makes 72 cookies – one serving equals 2 cookies
1 cup Flour Blend (see Make-Ahead Recipe #13)
½ teaspoon each baking soda and salt
¼ cup oat bran
4 tablespoons unsalted butter
¼ cup brown sugar, packed
¼ cup sugar
2 egg yolks
2 teaspoons pure vanilla extract
½ cup White Bean Puree (see Make-Ahead Recipe #9)
½ cup plain yogurt
½ cup semi-sweet chocolate chips (ideally “mini” chocolate chips)
Preheat oven to 350 degrees. Remove butter from refrigerator to let soften.
In a large bowl, whisk together Flour Blend, baking soda, salt, and oat bran. Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg yolks, vanilla, White Bean Puree, and yogurt. Add dry ingredients and mix on low speed. Stir in chocolate chips. Make small cookies by dropping rounded teaspoonfuls, spaced about an inch apart, onto nonstick or parchment- lined baking sheets. Spray tops of cookies lightly with oil and flatten with the back of a spatula.
Bake for 14 to 16 minutes or until golden brown. Let cool on a metal rack.
Store cookies in airtight container at room temperature.
Sneaky tip: double or triple this recipe and save some of the batter rolled in plastic wrap in the freezer for homemade “slice and bake” cookies anytime. 

Per Serving (1 cookie, 21g): Calories 46; Total Fat 2.6g; Fiber 0.5g; Total Carbohydrates 5.6g; Sugars 3.0g; Protein 0.8g; Sodium 37mg; Cholesterol 9mg. 11% less calories, 10% less fat, 11% less carbs, 55% more fiber, 48% more potassium, 20% less sodium, 26% more protein, and 25% less sugars than traditional recipe.
Per Serving (1 Cookie, 14g): Calories 44; Total Fat 1.9g; Fiber 0.6g; Total Carbohydrates 6.4g; Sugars 3.3g; Protein 1.1g; Sodium 39mg; Cholesterol 10mg; Calcium 10mg. 33% less calories, 49% less fat, 62% more potassium, 47% more fiber, 29% more protein, and 37% less sugar than traditional recipe.

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This recipe can be a good topic for my custom term papers. Your blog never fails to impress me and I hope you won't get tired of giving us good posts about food and recipes.

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