Mom's Low-Fat Chocolate Chip Cookies
Submitted by milly
Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.
YIELD
60 servingsPREP
10 minCOOK
10 minREADY
20 minPrune puree is the secret ingredient that keeps these cookies incredibly moist without loads of butter.
The pureed prunes add natural sweetness and create a fudgy texture that feels indulgent, while brown sugar and vanilla build deep caramel notes.
Chocolate chips throughout deliver the classic cookie experience everyone craves.
Pro Tips
- Prune puree or prune butter: Look for prepared prune butter in the baking aisle, or make your own by pureeing pitted prunes with a little water until smooth.
- Don’t overbake: These cookies are done when lightly browned around edges but still soft in the center. They firm up as they cool.
- Flatten for even baking: Press each dough mound down slightly before baking. Without much fat, they don’t spread on their own.
- Storage: Keep in an airtight container for up to a week. The prunes keep them moist longer than traditional cookies.
Variations
- Use white chocolate chips for sweeter, creamier flavor contrast
- Add ½ cup chopped walnuts for crunch and healthy omega-3s
- Replace ½ cup chocolate chips with dried cranberries for fruit-studded cookies
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Coat baking sheets with vegetable cooking spray; set aside.
In a large bowl, beat prune purée or prune butter, sugars, egg whites and vanilla to blend thoroughly.
In a small bowl, mix flour, baking soda, and salt. Stir dry ingredients into prune mixture, mix completely.
Stir in chocolate pieces. Drop tablespoonful onto prepared baking sheets; flatten slightly.
Bake about 10 minutes until lightly browned around the edges.
Remove to racks to cool completely.
Makes about 60 cookies.
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