Reviewed: Sep. 18, 2009

Very good cookie but, a big mistake was that it was very unaccurate. When all done mixing the batter fold in 1 cup of All Purpose Flour because the batter was very watery before I added the flour. :)

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jmontes0

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Reviewed: Sep. 14, 2009

Flavor was okay but their texture was like rubber. Very easily could have been my fault but I followed to recipe exactly.

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erin

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Reviewed: Sep. 4, 2009

I know it's lite, but it doesn't even taste like a cookie. I agree with past reviews -- these are chocolate chip pancakes.

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Danielle

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Reviewed: Aug. 23, 2009

Yummy & guilt free! I made this recipe yesterday for a get together, except I used Splenda brown sugar & whole wheat flour. The cookies looked strange, but they were delicious and my guests loved them! I will try them with the Vanilla pudding next time.

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junebug

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Reviewed: Jun. 20, 2009

Delicious. I followed the reviewer's suggestion and tried them once with a serving of sugar-free Vanilla pudding (awesome!) and once with a serving of Double Chocolate sugar-free pudding mixed in. Both were delicious, but I think I preferred them with the vanilla. My batter made so many cookies though (was shooting for 24 and I think I ended up with 36 or so- and some were huge!)

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KMcC

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Reviewed: Jun. 18, 2009

They're not cookies, they're cakes :( Very spongy, not crunchy or chewy, which cookies are supposed to be. I'm disappointed :(

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Rina

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Reviewed: Jun. 15, 2009

Yes, very pancake-y. Just make the regular chocolate chip recipe(more satisfying) and ony eat 1 or 2 a day, not a half dozen, it pays to change my eating habits, not the food. I find that works for me.

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trishthedish725

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: El Cajon, California, USA

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Reviewed: May 15, 2009

These are fabulous! I used half whole wheat flour and half all purpose and added 1/4 cup chopped walnuts (because to me, a cookie isn't a cookie without nuts)and they were delish! I prefer a soft cookie so the texture was fine for me and my little girls are gobbling them down happily as well. Thanks for sharing!

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MLUCAS16

Cooking Level: Intermediate

Home Town: Huntington, West Virginia, USA

Living In: Fort Campbell, Kentucky, USA

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Reviewed: May 3, 2009

For taste, I would give this recipe five stars. However, it says to place cookies on an ungreased baking sheet. I unfortunately just learned the hard way that low fat cookies must always come off of a well-greased pan. I wish this had been stated before, as I now have two dozen moist and delicious but paper coated chocolate chip cookies.

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Neen718

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: May 1, 2009

not big enough, works good with dark chocolate chips

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smiley

Cooking Level: Beginning

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Reviewed: Apr. 21, 2009

They tasted pretty good. They tasted low-cal, but were satisfying. I actually made them into mini muffins...And they're great as muffins!

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Myshellie

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Reviewed: Apr. 20, 2009

These Cookies were so good! They were bubbly and are great for someone trying to maintain their weight!

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Soccer Chick

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

For "diet cookies" these were very good. I did alter ther ecipe slightly. I used splenda in place of the white sugar, whole wheat flour rather than white and added a small package of SF/FF vanilla pudding. I scooped them onto the tray with a tablespoon and they came out in perfect little balls, just like they went in. 10 minutes was perfect in my oven. Very yummy. Oh yes and I doubled it to get 17 cookies.

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Jenny

Cooking Level: Intermediate

Home Town: Nikiski, Alaska, USA

Living In: Kasilof, Alaska, USA

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Reviewed: Feb. 15, 2009

Delicious! A few changes: 1/4 applesauce, a packet of instant oatmeal, and 1/2 cup white chocolate chips. Soft and chewy!

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Dorkus

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Reviewed: Feb. 10, 2009

First off, don't compare these cookies to a regular cookie when you make and rate them. Of course they aren't going to taste as good as the fattening ones, duh! So with that in mind, make them and you will see that they do indeed satisfy your craving for a cookie without any of the guilt. They do have a pancake texture and they do stick to the pan, so be forewarned and definitely use Pam. I make these together with my toddler and I feel good about giving them to her and she loves helping me make them. So even if you're not watching your weight, these are a great healthy alternative to give to your kids.

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jctnme

Cooking Level: Beginning

Living In: Seattle, Washington, USA

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Reviewed: Jan. 31, 2009

Instead of chocolate chips, I used M&Ms(candy coated chocolate). Delicious for a low-fat/lower cal cookie.

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Rue

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Reviewed: Jan. 31, 2009

they tasted really apple-y (but that might have just been the apple sauce i used, i used Tree Top) and i didn't like the texture, it was too pancake-y. they also didnt have a great flavor, but if your watching what your eating, these healthy cookies are better than no cookies!

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Emma111607

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

I didnt really care for these cookies.. I guess im not a low fat person. It would be a good recipie for someone that eats a completly low fat diet though.

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Colormekaylee

Cooking Level: Intermediate

Living In: Spring Hill, Florida, USA

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Reviewed: Jan. 20, 2009

These cookies are delicious...for being low fat. If you hadn't told me they were low fat and I popped one in my mouth, I would have thought them so - so. I substituted splenda for sugar (use half since splenda is 2x as sweet) and cut down the calories even further. A note here: the recipe says to use an ungreased cookie sheet, but these cookies WILL stick! I recommend doing a quick spray of non stick just to be safe. Also, these make 12 very small bite size cookies. It was hard for me to stop at two! What I love is that these cookies fit perfectly into my diet. But I kinda stick by the old adage..."If you're gonna have a cookie HAVE A COOKIE!" In other words, to really satisfy my sweet tooth I'll reach for Mrs. Fields. :)

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SarahM

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 11, 2009

Given what this cookie is I must say that it is excellent. Like other reviewers I agree that it has a pancake like texture. I can live that. I do wish the batter wasn't as wet as it is. It makes spacing the cookies for baking difficult. also this recipe doesn't make 1 dozen cookies if you are using a standard size cookie scoop like I do. I got about 8 this way. Nevertheless everything came to gether very fast and the bake time is right on. I baked for 8 minutes then turned the oven off for the last minute. Make sure to spray your cookie sheet or your parchment paper as the cookies will stick badly if you don't.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Chocolate Chip Cookies Lite

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