I'm always looking for ways to make recipes a little more diet friendly. As a lover of chocolate chip cookies, I'm pretty picky about the texture and flavor of lower fat versions. After about 5 years of tweaking, here's a version that is healthier and delicious!

Ingredients

light land o lakes butter↗1⁄2 cup
or equivalent
salted butter↗1⁄4 cup
applesauce↗1⁄4 cup
white sugar↗1⁄2 cup
Splenda granular↗1⁄4 cup
brown sugar↗3⁄4 cup
eggs↗2
vanilla↗2 teaspoons
white flour↗1 1⁄2 cups
whole wheat flour↗1⁄2 cup
cocoa↗2⁄3 cup
chocolate pudding1 package
3 1/2 ounce
baking soda↗3⁄4 teaspoon
salt↗1⁄4 teaspoon
miniature chocolate chips↗2 cups

Step-by-step instructions

1
Preheat oven to 350 degrees.
2
Cream together softened butter, light butter, applesauce brown sugar, white sugar, & Splenda. After creamed together, add 2 room temperature eggs (I put my eggs in a cup of hot water for a couple of minutes to speed things up.) and mix. Add in vanilla.
3
In a separate bowl combine flour, cocoa, baking soda, pudding, & salt and combine these ingredients.
4
Then take the dry ingredients and add to the wet ingredients a little at a time. When incorporated, you can add the mini morsels.
5
Spoon onto a greased cookie sheet and bake for appx. 10 minutes. Pull them from the oven BEFORE they look done. As they cool they will firm up and you will have a very chewy and chocolaty lower fat cookie!

Source: food.com

Original recipe ↗

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