As you can see from the recipe below, I left some butter in the recipe because I wanted to keep the richness of a buttery cookie, but I used applesauce in place of some of the butter to lower the fat content. I used all-purpose flour, but you choose to use any flour you prefer, and I added hearty oats for texture. I added vanilla and almond extract....I find that adding almond extract gives depth to the flavor of my chocolate chip cookies. I used a small amount of granulated sugar in the cookie, but you could sub xylitol if you prefer. I also added coconut sugar to get a brown-sugar type taste. This recipe contains no baking powder or baking soda, which are surprisingly high in sodium, so I used egg white instead.
My husband and daughter loved the recipe...in fact my daughter said I should make them more often, which is a big deal for her because she always notices when I try to cut the fat and sugar out of our sweets!
(low sodium, low fat, low sugar)
1/4 cup unsalted butter, softened
1/4 cup unsweetened applesauce
1 tsp vanilla extract
1 tsp almond extract
2 egg whites (1/4 cup)
1/4 cup sugar or xylitol
1/4 cup coconut sugar
3/4 cup flour of your choice
1/2 cup quick oats
1/4 cup chocolate chips (the darker the better)
Preheat oven to 350 degrees F.
Whisk all of the wet ingredients together.
Add dry ingredients and whisk until all incorporated.
Dough will be quite wet, drop onto parchment-lined cookie sheet and bake for 8 to 12 mins, just until set.