Last night Chris and I were craving something sweet (as usual).
Chris: We have the oatmeal chocolate chip cookie mix.
Me: Oooo! We could sub applesauce for the oil.
Chris: Gives the look like I'm crazy. Nah.
Me: I'm going to do it! Ooo..here's peanut butter cookie mix!
Chris: Eye roll
Me: What? I'm offended by your lack of confidence.
For those of you who know me, yes, once again, I used a mix. But this time I made some alterations that came out great so don't I get a few bonus points? We wanted chocolate so I added about 1/4 cup mini chocolate chips and to lower the calorie and fat content back down I used 3 tablespoons of egg whites instead of one whole egg and the recipe called for three tablespoons of oil so for two of those I subbed applesauce.
The result was a little fluffier but still great and we didn't have a calorie savings but did save 15 grams of fat off the recipe.
With my baking skills I'm still amazed I was able to do a substitution and not have a pile of goo on my baking sheet what I was done.
Peanut Butter and Chocolate Chip Cookies
24 Cookies
Ingredients
1 Tbsp canola oil
2 Tbsp applesauce
3 Tbsp egg whites
1 Tbsp water
1/4 cup mini chocolate chips
Directions
1. Preheat oven to 375F.
2. Drop by tablespoonful onto cookie sheets.
3. Bake for 11-13 minutes or until cookies are set and just beginning to brown on bottom.
2 comments:
And if it was a pile of goo... I'd probably still eat it :)
This picture ended up on tastespotting! I am not sure if they notify you or not?
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