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Fat-Free Chewy Chocolate Cookies

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Submitted by Randy

Fat-free chewy chocolate cookies made with cocoa powder, corn syrup, and egg whites instead of butter. Soft, fudgy, and intensely chocolatey with zero added fat.

YIELD

2 and a half dozen

PREP

20 min

COOK

9 min

READY

40 min

No butter, no oil, no egg yolks. These chocolate cookies get their chewy, fudgy texture entirely from light corn syrup and egg whites, and they taste far richer than a fat-free cookie has any right to.

The corn syrup is the key player. It adds moisture and chewiness that you’d normally get from butter, and it keeps the cookies soft for days instead of turning them dry and crumbly. Mixed with ½ cup of unsweetened cocoa powder, the chocolate flavor is front and center with nothing to dilute it.

The dough will feel thick and slightly sticky, which is exactly right. Drop it by rounded teaspoonfuls and resist the urge to flatten them. They spread on their own during those 7 to 9 minutes in the oven. Pull them when they look just barely set and still soft to the touch. They firm up as they cool, and overbaking is the fastest way to turn a chewy cookie into a dry, crunchy puck.

Pro Tips

  • Do not overbake. Seven minutes is often enough. The cookies should feel soft when you press them lightly. They set as they cool on the rack.
  • Spray the cookie sheets well. Without any fat in the dough, these stick aggressively. Parchment paper works even better than cooking spray.
  • Store in an airtight container with a slice of bread to keep them soft. The corn syrup attracts moisture, so they stay chewy if sealed properly.

Variations

  • Mint chocolate: Add ¼ teaspoon peppermint extract to the dough for a cool, minty twist.
  • Mocha cookies: Stir 1 teaspoon instant espresso into the dry ingredients to deepen the chocolate flavor.

Ingredients

1 ½ 355
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML SUGAR
½ 118
½ 118
CUP ML COCOA POWDER
unsweetened
3 3
LARGE EACH EGG WHITE *
½ 2.5
TEASPOON ML BAKING SODA
1
X NONSTICK COOKING SPRAY
to taste *

Directions

Spray cookie sheets 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 teaspoonsfull onto prepared cookie sheets.

Bake at 350℉ (180℃) F for 7 to 9 minutes or until just set (cookies will be soft when pressed).

Do not overbake.

Cool on wire rack.

Makes about 2½ dozen cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 126g (4.4 oz)
Amount per Serving
Calories 412 4% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 393mg 16%
Total Carbohydrate 33g 33%
Dietary Fiber 5g 19%
Sugars g
Protein 14g
Vitamin A 0% Vitamin C 0%
Calcium 3% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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