Time 1h37m Yield 24 cookies, 12 servings Number Of Ingredients 10 Steps:

  1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
  2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
  3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.

Time 35m Yield 24 Number Of Ingredients 10 Steps:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.

Time 23m Yield 12 Number Of Ingredients 9 Steps:

Preheat oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt. Stir together white sugar, brown sugar, applesauce, vanilla extract, and egg white until smooth. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in chocolate chips last. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake in preheated oven until golden brown, 8 to 10 minutes.

Time 25m Yield 4 dozen, 48 serving(s) Number Of Ingredients 9 Steps:

Preheat oven to 350 degrees. Combine flour, baking soda, and salt, stirring with a whisk. Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat one minute. Add flour mixture and chips, beat until blended. Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 10 minutes or until lightly browned. Cool on pans 2 minutes. Remove from pans; cool completely on wire racks.

Time 1h5m Yield 32 cookies Number Of Ingredients 6 Steps:

Preheat oven to 250 degrees F. In a mixer on medium-low speed, beat the egg whites until frothy, about 2 minutes. Increase the mixer speed to high, add salt and whip to stiff, but not dry peaks. Reduce the speed to medium. Add the vanilla and then the sugar, a few tablespoons at a time. Whip to glossy peaks, about 2 minutes. Gently fold in the chocolate chips and the pecans. Drop by the tablespoon onto cookie sheets lined with parchment. Bake 45 minutes. Turn oven off and leave in oven overnight without opening the oven door. Tip: To reduce calories further, you can scale back on the sugar, chocolate chips, and pecans. I recommend making them the first time with the full amount of sugar to get a feel for how much you want to cut back.

Time 30m Yield Makes 30 to 35 cookies Number Of Ingredients 10 Steps:

Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking soda and salt. In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour. Preheat oven to 325. Roll 2 1/2 -tablespoon lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges are golden brown, 14 to 16 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.

Time 20m Yield 60 cookies, 60 serving(s) Number Of Ingredients 10 Steps:

Combine flour, baking soda, and salt. Beat together sugars, margarine and vanilla in a separate bowl. Beat in egg whites. Gradually beat in flour mix and water. Stir in chips and drop onto parchment paper covered baking sheet. Bake at 350°F for 10 to 12 minutes.

Time 1h5m Yield 12 cookies Number Of Ingredients 10 Steps:

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies). Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely before serving. Enjoy!

Time 1h30m Yield 48 Number Of Ingredients 10 Steps:

Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.

Time 55m Yield 72 Number Of Ingredients 9 Steps:

Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

More about “chocolate chip cookies lite recipes”

Time 32m Yield 30 cookies Number Of Ingredients 8 Steps:

Preheat oven to 375°F (190°C). In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter, until evenly combined and light in color. Add in the eggs and vanilla, mixing until smooth. Add the flour and baking powder, folding the mixture until it forms a smooth dough. Fold in the chocolate chips until evenly combined. Using an ice cream scoop, scoop 6 balls of dough onto a baking tray lined with parchment paper. Bake for 12 minutes, then serve! To save cookie dough for later use, scoop the dough into balls and place them side-by-side on a baking tray lined with parchment paper. Wrap the tray with cling wrap, then freeze for up to one month. To bake the frozen dough balls, remove desired number from the tray and bake in a preheated oven for 15 minutes at 375°F (190°C). Enjoy!