Low Fat Choc Chip Cookie Sticks
Try this Low Fat Choc Chip Cookie Sticks recipe, or contribute your own.
Try this Low Fat Choc Chip Cookie Sticks recipe, or contribute your own.
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chocolate chips
- 1/4 cup light butter or margarine of choice softened
- 2 tablespoons apple sauce
- 1 cup brown sugar substitute for lower calorie cookies or light brown sugar, packed
- 1 egg, room temp
- 11/2 cups flour (i used light spelt flour but plain/all purpose flours are fine)
- Carbohydrate 1.29190566766967 g
- Cholesterol 5.42277777777778 mg
- Fat 2.60665644491761 g
- Fiber 0.117883335361919 g
- Protein 0.10128077784342 g
- Saturated Fat 1.62704155583566 g
- Serving Size 1 1 cookie stick (5g)
- Sodium 14.772577777991 mg
- Sugar 1.17402233230775 g
- Trans Fat 0.168431911131678 g
- Calories 28 calories
Step-by-step
- Preheat oven to 190C | 375F. Line a 10-inch x 15-inch baking/cookie tray with baking/parchment paper and set aside.
- In a large bowl, combine the butter, apple sauce, sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined.
- In another bowl, mix together the flour, baking soda and salt. Stir into the batter and mix until combined well. Evenly spoon batter onto the prepared baking sheet, shaping into a rectangle 1-inch from the edges of the pan, and sprinkle with chocolate chips; pressing them lightly into the cookie dough.
- Bake for 10 - 15 minutes, or until a nice golden colour on the top and the edges are a nice brown colour. (They will be soft when taken out, but will firm up as they cool). Cool for about 10-20 minutes. Once cooled, slice cookies into ½-inch strips; gently remove them with a spatula, and place them onto a wire rack to cool completely.
Freezing and Storage Behavior
Low fat baked goods dry out faster than traditional high-fat equivalents due to lower moisture retention from reduced lipids. Slice the baked rectangle into individual sticks completely before freezing to prevent breakage. Store the cooled strips in an airtight container lined with parchment paper at room temperature for up to four days. To freeze for longer storage, place the sliced sticks in a freezer-safe bag with air pressed out for up to two months. Thaw frozen strips at room temperature for fifteen minutes before serving.Judging Doneness Visually
Visual cues dictate when to pull the baking sheet from the 375F oven since internal temperature probes do not work well for thin dough rectangles. Watch for the edges to turn a distinct medium brown while the center retains a pale golden color. Remove the pan immediately when the surface springs back lightly to the touch. Residual heat continues cooking the interior during the initial ten-minute cooling window on the pan.Dough Management and Slicing
Spelt flour absorbs liquids differently than standard all-purpose wheat flour, requiring thorough whisking of the wet ingredients to emulsify the apple sauce and light butter properly. Press the chocolate chips gently into the spread rectangle so they anchor firmly before baking. Slice the warm sheet into half-inch strips using a sharp chef knife while the base remains pliable. Transfer the individual pieces to a wire rack only after they cool for twenty minutes to maintain structural integrity.
