Thursday, December 24, 2009

Low fat/ pref low carb brownie or cookie recipes?

can anyone please tell me there favorite low fat brownie and cookie recipes..i like walnut brownies and only chocolate chip cookies....i have not tried any of the recipes i have found so if u could give me the ones u think are best tasting it would mean alot..thanks for all your help!Low fat/ pref low carb brownie or cookie recipes?
1st recipe--------------------

Almond cookies, Low Fat Recipe


24 cookies


1/2 c AM Rice flour

2 tb AM Soy flour

1/2 ts Non-alum baking powder

2 tb AM Unrefined vegetable Oil

1 egg; beaten (optional) (for lighter cookies)

2 tb honey

1/2 ts Almond extract

1 ts vanilla


Mix oil, honey, and flavors thoroughly. Combine dry ingredients. Stir

dry and liquid ingredients together. Roll dough into 3/4 inch diameter

balls. Place on oiled cookie sheet, flatten slightly. Bake at 350 F.

for 8 to 10 minutes or until beginning to brown around the edges. Cool

before removing.

2nd recipe------------------------------

Chocolate chip cookies, Low Fat Recipe


2 1/2 dozen


1/2 c Granulated sugar

1/4 c Packed brown sugar

1/4 c margarine, softened

1 ts vanilla

1 egg white

1 c All-purpose flour

1/2 ts baking soda

1/4 ts salt

1/2 c Miniature semisweet

Chocolate chips


Heat oven to 375 degrees. Mix sugars, margarine, vanilla, and egg white in

large bowl. Stir in flour, baking soda, and salt. Stir in chocolate chips.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased

cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool slightly;

remove from cookie sheet. Cool on wire rack.

3rd recipe--------------------------------

Cookies, Low Fat Recipe


40 Servings


2 eggs

1 ts vanilla essence

3/4 c applesauce (sweet; not savoury)

2/3 c apple juice

or pear juice concentrate; or less

1 c Wholemeal flour

1 c Rolled oats

1 c Wheatgerm

1 c High protein baby cereal (heinz) -or-

1 c Barley bran

1 ts baking soda dissolved in:

1 ts Hot water


2 c Choclate chips or sultanas or raisins or other dried fruits (tropical ones are nice too) or nuts of your choice or preserved ginger


Beat together eggs, vanilla, apple sauce and pear juice concentrate. In a

separate bowl, mix together the flour, oats, wheatgerm and cereal or bran.

Stir these into the egg mixture until well combined. Mix in the bicarb of

soda mixture. This is the point at which you can add whatever you like:

2 cups choclate chips OR sultanas OR raisins OR other dried fruits

(tropical ones are nice too) OR nuts of your choice OR preserved ginger OR

anything you fancy OR any combination of the above.

Stir the chocolate chips or other additions into the mixture. Drop

tablespoons of the mixture onto greased and lined baking trays and bake in

a preheated 190C/375F oven for about 10 - 12 minutes.

Let cool on a rack and store in an airtight tin. Makes about 40.

4th recipe------------------------------

Fudge brownie sundae, Low Fat Recipe


6 Servings


1 c All-purpose flour

3/4 c Granulated sugar

1/4 c Unsweetened cocoa

2 ts baking powder

1/2 ts salt

1/2 c Skim milk

1/4 c Natural applesauce

1 ts vanilla extract

3/4 c brown sugar

1/4 c Unsweetened cocoa

1 1/4 c Hot water

Low fat frozen yogurt


Preheat oven to 350 degrees F. Spray an 8 x 8-inch baking pan with cooking

spray. In a large mixing bowl, combine flour, sugar, 1/4 cup cocoa, baking

powder and salt. Add milk, Mott's Natural Apple Sauce and vanilla to dry

ingredients. Stir to blend. Spoon batter into prepared pan. In a

medium-size bowl, combine brown sugar, 1/4 cup cocoa and hot water. Stir to

blend. Pour over batter in prepared pan. Bake for 40 minutes. Remove cake

from oven and cool in pan on a wire rack. Serve with a scoop of low fat

frozen yogurt and spoon the chocolate sauce that has formed on the bottom

of the pan over the brownie as a topping.Low fat/ pref low carb brownie or cookie recipes?
it's the best to keep yourself fit !

why not to enjoying delicious cookies 2 ??

the best!

enjoy =0).. Report Abuse



1 cup flour

1/2 tsp. baking powder

1/4 tsp. baking soda

1 T molasses

1/2 tsp. salt

1/2 tsp. ground cinnamon

3/4 c. firmly packed light brown sugar

1 1/2 c. Quaker Oats

1/2 c. corn oil

1 egg, beaten

2 tbsp. water

1 tsp. vanilla

1/2 c. raisins

In a medium-size bowl, combine flour, baking powder, salt and cinnamon. Add sugar, stir in oats.

Make a well in the center; add oil, egg, water, vanilla and raisins. Stir vigorously until dry ingredients are moistened.

Drop by tablespoons 2 inches apart onto an ungreased cookie sheet.

Bake in a preheated 350 degree oven for 13 to 15 minutes or until done. Remove cookies at once to wire rack to cool.

Yield: 2 1/2 to 3 dozen cookies.

Soft, tender, flavorful oatmeal cookie and healthy! A really good, non-sweet, oatmeal-raisin cookie.

Good cookie, soft, chewy.




1/2 c. chunky peanut butter

1 stick low fat butter

1 c. firmly packed brown sugar

3 egg whites

2 c. sifted all purpose flour

1/4 tsp. salt

Cream the butter and peanut butter, cream in the brown sugar, then beat in the egg whites. Sift the flour and salt and stir in. Dough will be stiff. Roll into small balls of 1 inch diameter. Place on cookie sheet sprayed with Pam. Press down on the top of each cookie with a fork, to form a crisscross design. Make: half dollar size cookies. Yield: about 3 dozen cookies. Bake at 375 degrees for 9 to 10 minutes.



1 1/2 c. confectioners' sugar

1 c. tub butter, room temp.

1/4 c. skim milk

1 tsp. vanilla extract

1/2 tsp. almond extract

2 1/2 c. flour

1 tsp. cream of tartar

1 tsp. baking soda

Cream sugar and butter. Add milk and extracts. Stir in flour, tartar and soda and mix well with mixer. Refrigerate 2 to 3 hours. Preheat oven to 350 degrees. Divide dough in half and roll each half out to 1/4'; thick on lightly floured board. Cut into shapes and place on lightly oiled baking sheet. Bake for 8 minutes or until golden. Let cool 3 to 4 minutes before removing from baking sheet.



3 tbsp. oil

3/4 c. sugar

1 egg

2 tbsp. milk

1/4 tsp. butter extract

2 tsp. vanilla extract

2 tsp. orange extract

1/4 tsp. salt

1 tsp. baking powder

1 c. all purpose flour

1/2 c. whole wheat flour

Preheat oven to 350 to 375 degrees. Spray baking sheets with non-stick cooking spray. Mix all dry ingredients. Mix all liquid ingredients. Combine. Mix thoroughly. Drop from teaspoon 1'; apart on the baking sheet. Bake about 8 minutes until delicately browned. Watch closely or they will burn! Remove from oven, sprinkle with sugar if desired.




1 1/2 c. enriched, all purpose flour

1 c. sugar

1/2 tsp. baking soda

1 tsp. salt

1/4 tsp. ground nutmeg

3/4 tsp. ground cinnamon

3/4 c. tub butter

Egg substitute equivalent to 1 egg

1 c. mashed bananas

1 3/4 c. dry oatmeal

1/2 c. chopped walnuts

Preheat oven to 400 degrees. Sift flour, sugar, baking soda, salt, nutmeg, and cinnamon into large bowl. Add butter, egg substitute and bananas, beating well. Mix in oatmeal and walnuts until thoroughly blended. Drop from a teaspoon onto an ungreased baking sheet. Bake for 12-15 minutes. Remove from baking sheet immediately. Yields 54 cookies.



3 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

1 1/4 c. packed dark brown sugar

1/2 c. granulated sugar

1/2 c. butter, softened

1 tsp. vanilla

2 egg whites

1/3 c. water

2 c. (12 oz. pkg.) semi-sweet chocolate morsels

1/3 c. chopped nuts

Preheat oven to 350 degrees. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, butter and vanilla in large mixer bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in morsels and nuts.

Drop by rounded tablespoon onto lightly greased baking sheets. Bake for 10 to 12 minutes until centers are set.

(Makes 5 dozen cookies.) Each cookie contains 4 grams of fat vs. 7 grams in traditional recipe.

  • Will using skin so soft bath oil
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