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Low-Fat Chocolate Cookies 2

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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 servings

PREP

10 min

COOK

10 min

READY

20 min

Cocoa 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

2 473
158
CUPS ML COCOA POWDER
unsweetened
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML CINNAMON
ground
1 5
TEASPOON ML GINGER
ground
¼ 1.3
TEASPOON ML ALLSPICE
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 5
TEASPOON ML VANILLA EXTRACT
5 75
TABLESPOONS ML MARGARINE
at room temperature
1 237
CUP ML BROWN SUGAR
packed *
79
CUP ML PLAIN YOGURT
nonfat
2 2
LARGE EACH EGG WHITE *
½ 118
CUP ML SUGAR

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 12g (0.4 oz)
Amount per Serving
Calories 41 32% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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