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Nutrition Facts
Serving Size 1 (19g) Recipe makes 30 servings
Calories 55
Calories from Fat 2		(4%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 65mg		2%
Potassium 33mg		0%
Total Carbohydrate 12.8g		4%
	Dietary Fiber 0.6g	2%
	Sugars 4.8g
Protein 1.3g		2%
detailed view... how is this calculated?

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WW Core Menu III

justcallmetoni

Fat-free Chewy Chocolate Cookies

Recipe #89186 | 24 min | 15 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: Kree
Apr 16, 2004

These are so fudgy and chewy they almost melt in your mouth. I was looking for a low-fat chocolate cookie but never expected to find something this good. These make me feel like I'm in chocaholic's heaven! I found these online, but they're originally from a Karo pamphlet.

SERVES 30 , 30 cookies (change servings and units)

Ingredients

1 1/2 cups flour
1/2 cup sugar
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Karo syrup (light or dark)
3 egg whites (or 1/4 cup plus 2 tbsp egg beaters)

Directions

1
Spray cookie sheets with cooking spray.
2
In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
3
Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
4
Drop by rounded teaspoon onto prepared cookie sheets.
5
Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
6
Do not overbake.
7
Cool on wire rack.

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Featured Reviews for This Recipe

From: SassyNan

On Jul 12, 2009

These cookies are the greatest! I have been doing Weight Watchers and was looking for good recipe that would be few points and these are it! One WW point. I read the reviews and to solve the problem some were having with getting the cookies off the cookie sheet I used parchment paper. When I took the cookies out of the oven I moved them paper and all to the cooling rack and once cool I removed them with a metal spatula. They came off great. I also used Splenda in place of the sugar and they were fine.

1 person found this review helpful

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From: zoegirl21

On Jun 14, 2009

I followed the recipe up to the Karo syrup part. I substituted that for an internet-found substitution of mixing 1/4 cup sugar with enough water to make it syrupy. I don't know what went wrong, but I strongly recommend not using that substitution. The cookies didn't turn out bad, but they just weren't that good. Stick to the recipe. It sounds like it has been pretty successful just the way it is.

1 person found this review helpful

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From: sugarpea

On Jul 29, 2004

Hallelujah! 55 calorie cookies!! 55 calorie CHOCOLATE cookies!!! Now, they're not butter-laden, gooey chocolate brownies but they ARE good and satisfyingly chocolaty. I subbed Splenda and thought it worked just fine. I, too, thought they were better after cooling.

9 people found this review helpful

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From: BigFatMomma

On May 27, 2005

It's a good thing I can type and chew at the same time, or I'd never have reviewed these! To make mine a bit healthier, I used whole-wheat pastry flour and evaporated cane juice, and they were great. They were dry, but I put them in a ziploc while still warm, and that made them perfect. Thank you so much for contributing to the not-so-delinquency of a cookie fiend!!

8 people found this review helpful

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