Best Low Calorie Cookies Recipes

LOW CALORIE AND FABULOUS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 325°F.
• Combine flour and baking soda in small bowl and set aside.
• In a separate bowl, using a mixer, lightly beat margarine until soft, then add dry ingredients (sugar and brown sugar) and peanut butter.
• Beat until smooth, scraping edges as necessary.
• Add in egg whites and vanilla and mix well.
• Now add the flour mixture and beat slowly.
• Fold in oats using a spatula.
• Drop onto ungreased cookie sheet.
• These cookies don't spread very much so you can put them fairly close together.
• Bake 8-10 minutes or until edges turn golden brown.
• This recipe yields about 36 medium cookies.
• Each cookie has about 70 calories- not too shabby!

VERY LOW CALORIE SUGAR COOKIES

Steps:

• Mix together first four ingredients.
• Add in last four and mix well.
• Chill dough for at least an hour.
• Roll out dough and cut as you would normally, or drop by teaspoonfuls onto lightly greased cookie sheet.
• Bake at 375 degrees F for 8-10 minutes.

CHOCOLATE MERINGUE COOKIES - LOW CALORIE

Steps:

• Preheat oven to 250 degrees F.
• Line non-stick baking sheets with parchment paper or use the Silpat sheets to prevent the cookies from sticking.
• In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
• In a large bowl using your electric mixer, beat egg whites until foamy.
• While beating, add salt, cream of tartar, and vanilla extract.
• Add the cocoa/sugar mixture, 1 tablespoons at a time, until the egg whites are stiff and glossy.
• Drop batter by tablespoonfuls onto non-stick baking sheets.
• In a small bowl, combine the remaining 1 teaspoon cocoa and cinnamon.
• Using a sieve or a sifter, sprinkle mixture over the non-baked cookies.
• Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven.
• Remove from oven and store in a tightly covered (airtight) container.

NO FAT/ LOW CALORIE YOGURT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Beat Splenda and Promise together.
• Add yogurt and vanilla.
• Combine flour, soda and salt.
• Stir flour mixture into Splenda mixture.
• Fold in chocolate chips.
• Drop by spoonfuls on well-greased cookie sheet.
• Bake for 12 minutes.
• Yield 40 cookies.

FABULOUSLY LOW CALORIE, STILL DELICIOUS CHOCOLATE CHIP COOKIES

Steps:

• Beat margarine, yogurt, sugars, corn starch, applesauce, milk and vanilla until well mixed.
• Then add flour and baking soda/powder and salt and beat until smooth - then add chocolate chips.
• Drop by teaspoonfuls onto greased cookie sheet.
• Bake at 350°F for 6-10 minutes until lightly golden brown.

LOW CALORIE COOKIES

Steps:

• 1. Line cookie sheet with baking parchment and spray with oil. Preheat oven to 350°.
• 2. Mash bananas well. Stir in quick oats and any optional ingredients desired. Divide evenly into 12 cookies and place on prepared cookie sheet. Bake about 15 minutes. Cool 5 minutes on pan, then remove to rack to finish cooling.
• 3. Added April 8, 2013: These cookies taste like banana muffins. So don't expect a real cookie taste. But not bad, considering.

LOW CALORIE PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees, have rack adjusted to middle position.
• Microwave Better 'n Peanut Butter for 1 minute until smooth.
• Meanwhile, add quick cooking rolled oats, wheat germ, egg whites, splenda, baking powder, baking soda, chocolate chips and applesauce in a large bowl.
• Mix and add in Better 'n Peanut butter.
• Using a teaspoon, drop onto a cookie sheet. Use a silicon sheet, they will all turn out even. Bake for 10-11 minutes until lightly golden.