Best Lighter Chocolate Chip Cookies Recipes

Lighter Bake Oatmeal Chocolate Chip Raisin Cookies image

Provided by Rita1652

Time 25m

Yield 24 serving(s)

Number Of Ingredients 13

1/2 cup brown sugar, Packed
1/4 cup sugar
1/3 cup butter substitute, Sunsweet Lighter Bake (if you do use butter please take note to use double the amount)
1 egg
1 teaspoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups quick-cooking oats (not instant)
1/4 cup raisins
1/2 cup chocolate chips

Steps:

Preheat oven to 375 degrees.
Spray baking sheets lightly with Pam (or use baking parchment paper to avoid any need to prepare pans); set aside.
In mixing bowl, beat together sugars, Lighter Bake, egg and vanilla.
In another bowl, combine flour, baking soda, cinnamon, baking powder and salt.
Stir into Lighter Bake mixture.
Stir in oats and raisins.
Drop by rounded spoonfuls onto prepared baking sheets.
Bake 10 minutes or until edges begin to brown.
Cool on racks.
Enjoy GUILT FREE!

Nutrition Facts : Calories 84.1, Fat 1.6, SaturatedFat 0.8, Cholesterol 8.8, Sodium 59.8, Carbohydrate 16.4, Fiber 0.9, Sugar 9.4, Protein 1.7

Lighter Chocolate Chip Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 1h37m

Yield 24 cookies, 12 servings

Number Of Ingredients 10

1/2 cup rolled oats (not quick-cooking)
1 cup whole-wheat pastry flour, spooned and leveled
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
2/3 cup packed light-brown sugar
3 tablespoons agave nectar
1 large egg, room temperature
2 teaspoons pure vanilla extract
4 ounces semisweet chocolate, chopped, or 1/2 cup semisweet chocolate chips

Steps:

1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.

Lighter Chocolate Chip Cookies image

Provided by RC :) @rcrc

Categories Cookies

Number Of Ingredients 12

2 tablespoon(s) each - butter, canola oil, olive oil
2 tablespoon(s) sugar
2 2/3 tablespoon(s) brown sugar
1 teaspoon(s) vanilla
1 1/2 tablespoon(s) egg substitute
1/4 teaspoon(s) baking soda
1/4 teaspoon(s) baking powder
1/3 cup(s) all-purpose flour
1/3 cup(s) oat flour
1/3 cup(s) whole wheat flour
1/4 cup(s) dark chocolate chips (or sugar-free)
1/4 cup(s) chopped pecans

Steps:

Preheat oven to 350°.
Beat together butter, oils, sugars and vanilla.
Sift dry ingredients and add to batter. Stir in chocolate chips and nuts.
Drop by teaspoon onto baking sheet sprayed with PAM.
Bake 9 to 11 minutes or until lightly brown. Cool slightly and move to paper towels to cool completely.