Rating: 4.5 stars
60 Ratings
  • 5 star values: 44
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2

At only 88 calories, have one of these guiltless morsels, or two. Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.

Mary Simpson Creel, M.S., R.D.
Recipe by Cooking Light June 2007

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
4 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

  • Combine sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg whites; beat 1 minute. Add flour mixture and chips; beat until blended.

  • Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned. Cool on pans for 2 minutes. Remove from pans; cool completely on wire racks.

Nutrition Facts

88 calories; calories from fat 31%; fat 3g; saturated fat 1.8g; mono fat 0.5g; poly fat 0.1g; protein 1g; carbohydrates 14.6g; fiber 0.2g; cholesterol 5mg; iron 0.4mg; sodium 56mg; calcium 5mg.
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