Low-Fat Chocolate Cookies

amazing! they taste like those two bite brownies from the grocery store!

i used 1/2 cup of sugar also but i found that cooking it for 8 minutes at 325 F worked better! these cookies are delicious!

We hoped the batter would taste better after we baked it but sadly we were mistaken. We recommend taking the extra calories and eating something worth dying for.

I was skeptical at first, but driven by my need for a low-fat chocolate fix, i made these. I have to say, they were pretty good! Very fluffy. I followed the recipe except I used Earth Balance (a vegan butter subsitute made with natural oils) instead of the canola oil. Definetly satisfied my need for something sweet.

these were really good considering the ingredients. I thought the chocolate flavor came through nicely. however, I thought they were a tad bit dry and wish the texture wasnt as cake-like. I left out the chocolate chips and added in chopped walnuts. Also, I found that the cookie dough needed to be flattened a bit on the sheet before baking.

This was great, before we could finish baking them half of the batch was gone. Good for our Cholesterol conscious family.

These cookies had a great taste. I am looking for healthier recipes to feed my family and this is a nice one. I gave it a 4 because the appearance isn't as nice. I followed another person's advice and cooked at 325 but they were undercooked even after 10 minutes so I did the rest at 350 and that worked better.

These were pretty good! It wasn't til I got to the dry ingredients that I realized I didn't have any white flour, so seeing as I already had the wet stuff mixed, I used whole wheat flour expecting that to taste awful in a cookie, but no one could even tell! Even when I told people they were surprised! So these cookies can be made even healthier!

These are pretty good! My father had a stroke recently, and even though we already eat pretty healthily, I've been looking for healthier alternatives to some of our indulgences. I wasn't sure how much egg substitute would equal 3 egg whites, so I put one egg white in a 1/2 cup, saw it filled about 1/3 of it, and then filled the rest of the 1/2 cup with egg substitute. I couldn't justify using all of the sugar, so I replaced the granulated sugar with Splenda and kept the brown sugar as called for. The batter didn't taste as chocolatey as I wanted, so I dumped in extra cocoa (probably equal to a small 1/4 cup), and next time I'll use even more. For the chocolate chips, I cut up regular sized ones, some into fourths, and some into very small flakes, hoping this would add some 'real' chocolate taste to each bite (it did). I also used whole wheat flour instead of all purpose. It seems that, whether in dough or cookie form, these need to sit a while to taste their best. The first time I made them I let the dough sit in the fridge for only about an hour (1 1/2 tops) first and they didn't taste well about 10 min. out of the oven, but tasted better later that night and even better the next morning. The next day, after the dough had sat in the fridge overnight, they tasted pretty good right out of the oven and not quite as good after. I'll update when I figure out if this was just a fluke or not! Also, these puff up a LOT, so be sure to flatten them good first! Editing to add: I tried

These were great (speaking as a person on a diet) They took care of my chocolate craving perfectly and my 3 year old loved them. I just substituted a cup of whole wheat pastry flour for one cup of the white flour and stirred my chocolate chips in the batter. Delicious.