Fat Free Chewy Chocolate Cookies
Submitted by ewathen
Chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites for a fat-free treat that’s soft, fudgy, and guilt-free.
YIELD
2 1/2 dozenPREP
15 minCOOK
10 minREADY
45 minThese fat-free chocolate cookies deliver serious chew without a drop of butter or oil.
Corn syrup and egg whites create the structure, while cocoa powder brings deep chocolate flavor that makes you forget there’s no fat involved.
The key is pulling them from the oven when they’re still soft to the touch (they firm up as they cool but stay wonderfully chewy inside).
Perfect for anyone watching their fat intake but refusing to give up cookies.
Kitchen Tips
- Don’t overbake (7-9 minutes max, and they should still feel soft when you press gently)
- The dough will be thick and slightly sticky (this is normal)
- Use a cookie scoop for uniform sizes that bake evenly
- Let cookies cool completely on the pan before moving (they’re fragile when hot)
- Store in an airtight container with a slice of bread to maintain chewiness
- These are best eaten within 2-3 days (they dry out faster than butter-based cookies)
Ingredients
Directions
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 in 350℉ (180℃) oven 7 to 9 minutes or just until set (cookies will be soft when pressed).
Do not overbake.
Cool on wire rack.
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