Soft Chocolaty Cookies
- Total Time
Dutch-process cocoa, a nonfat food, gives these cookies a rich chocolate flavor without penalty to the waistline. They're the perfect midday or after dinner snack!
sugar1 ¼ cup(s)
apple butter½ cup(s)
fat free sour cream½ cup(s)
vegetable oil¼ cup(s)
cake flour1 ½ cup(s), sifted
unsweetened cocoa powder1 cup(s)
table salt¼ tsp
fat free egg substitute¼ cup(s)
baking soda¼ tsp
- Preheat oven to 350ºF. Spray 3 large cookie sheets with cooking spray.
- Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl, whisk together flour, cocoa, salt and baking soda.
- Stir flour mixture into sugar mixture; mix just until blended.
- Drop 42 tablespoonfuls of cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake until firm, about 10 to 12 minutes. Transfer cookies to a flat surface and cool completely. Yields one cookie per serving.