Low-Fat Chocolate Cookies 2
Submitted by nannuk
Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.
YIELD
48 servingsPREP
10 minCOOK
10 minREADY
20 minCocoa powder delivers intense chocolate flavor without the fat of melted chocolate.
Nonfat yogurt keeps these cookies moist and tender, while a blend of warm spices (cinnamon, ginger, allspice, cloves) adds complexity that makes them taste anything but diet.
Rolling the dough in sugar before baking creates a sweet, slightly crunchy shell.
Chef Tips
- Chill is essential: The 2-hour minimum chill firms up the dough so it’s rollable. Warm dough spreads too much and creates flat, greasy cookies.
- Roll in sugar for texture: The granulated sugar coating adds sweetness on the outside while the interior stays fudgy and spiced.
- Watch baking time closely: These are done at 8-10 minutes when they’re firm but not hard. Overbaking dries them out.
- Storage longevity: These keep up to 3 weeks in an airtight container, making them perfect for make-ahead gift giving.
Variations
- Add ½ cup mini chocolate chips to dough for extra chocolate hits
- Roll in cinnamon-sugar instead of plain sugar for spicier coating
- Make sandwich cookies by spreading 1 teaspoon low-fat cream cheese frosting between two cookies
Ingredients
Directions
Mix first 7 ingredients together and set aside. In large bowl beat margarine, brown sugar, yogurt, egg whites and vanilla with an electric mixer until blended - mixture will look curdled. Gradually beat in flour mixture until blended. Cover and refrigerate at least 2 hours or until firm enough to handle.
Preheat oven to 375℉ (190℃). Pour granulated sugar in small bowl. Roll tablespoonfulls of dough into 1 inch balls. Roll in granulated sugar to coat. Place 1 inch apart on ungreased cookie sheets. Bake 8 to 10 minutes until firm. Cool on wire racks. Store in airtight container for up to 3 weeks.
Makes 48 cookies.
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