5 Low-fat cookies for a cookie exchange

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Cookie exchanges have quickly become one of the most popular holiday traditions. I was recently a part of a huge cookie swap that involved hundreds of food bloggers all across the world and resulted in me getting to try three unique and delicious batches of cookies! As fun as it was taste testing a few dozen cookies, I can't say my waistline or skinny jeans were quite as enthusiastic. Instead of ruining your diet and gaining a few extra pounds of holiday jiggle, suggest a skinny swap with these low-fat cookies! Your friends will thank you!

The key to a successful skinny swap? Urge your friends, family and colleagues to also prepare healthier versions of their favorite cookies! These are my go-to skinny cookie recipes. They are just as delicious as the higher fat versions and save you over 50 calories per cookie! This means you can enjoy a few more without all the guilt, right?

Marbled chocolate cranberry cookies

Yields: 24 cookies

Ingredients:

• 1/3 cup softened butter
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1 egg
• 1 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup fresh cranberries, chopped
• 1/3 cup of chocolate chips
• 1/3 cup of unsweetened cocoa powder
• Cooking spray

Directions:

1. Preheat oven to 375 degrees F. Cover a cookie sheet with aluminum foil and spray with cooking spray. Set aside.
2. In a large bowl, beat butter and sugars until creamy, about four minutes. Gradually beat in almond extract. In another bowl, sift the flour, salt, cocoa powder and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chocolate chips.
3. Form teaspoon size balls and place them on the cookie sheet. Bake until fully cooked, about eight to 12 minutes. Cool on a wire rack before eating.

Low-fat eggnog cookies

Yields: 36 cookies

Ingredients:

• 1-1/4 cups white sugar
• 1/4 cup of butter
• 1/2 cup of applesauce
• 1/2 cup low-fat eggnog
• 1 teaspoon vanilla extract
• 2 egg yolks
• 1 teaspoon pumpkin pie spice
• 2-1/4 cups all-purpose flour
• 1 teaspoon baking powder

Directions:

1. Preheat oven to 300 degrees F. Cover a cookie sheet with foil and liberally grease with cooking spray. In a small bowl, mix flour, baking powder and pumpkin pie spice.
2. Cream sugar and butter. Add eggnog, vanilla and egg yolks; beat at medium speed with mixer until smooth. Gradually add in flour mixture and combine until mixed.
3. Drop by the teaspoonful onto ungreased cookie sheet 1-inch apart and sprinkle with cinnamon.
4. Bake 20 to 23 minutes until sides are browned.

Low-fat thumbprints

Yields: 12 cookies

Ingredients:

• 1/4 cup butter
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup raspberry jam
• 1/2 cup finely chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. Line a cookie sheet with foil and liberally spray with cooking spray. In a medium bowl, cream butter and sugar. Gradually add in egg and almond extract.
2. In a smaller bowl, mix flour and salt with a whisk. Add flour to wet mixture and mix until dough is formed. Refrigerate for at least an hour. Once dough has chilled, form small tablespoon size balls and roll in the walnuts. Place dough balls on the cookie sheet. Using your thumb, gently press down on the dough, leaving a small well. Spoon a bit of jam into the well.
3. Bake for 10 minutes or until cookies are golden brown. Enjoy!

Oatmeal chocolate chip cookies

Yields: 24 cookies

Ingredients:

• 1/2 cup soft butter
• 1/2 cup applesauce
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups plain oats
• 1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 375 degrees F. Grease a cookie sheet with cooking spray and set aside.
2. Combine flour, oats, baking soda, baking powder and salt into a bowl.
3. In another bowl, cream butter, applesauce and sugars.
4. Stir egg and vanilla into butter mixture; add flour and oatmeal mixture and stir until combined. Add in chocolate chips.
5. Bake for 10 to 12 minutes or until cookies are browned. Enjoy!

Italian tea cakes

Yields: 24 cookies

Ingredients:

• 3/4 cup canola oil
• 1-1/2 cups all-purpose flour
• 3/4 cup white whole-wheat flour
• 2 cups powdered sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup very finely chopped walnuts

Directions:

1. Preheat oven to 400 degrees F. Grease a cookie sheet with cooking spray. 
2. Pour oil into a medium bowl. Mix flours, 1/4 cup of the powdered sugar, cornstarch and salt into the oil mixture using a whisk; add in vanilla and nuts.
3. Roll dough into 1-inch balls and place on an ungreased cookie sheet. Bake for 11 minutes and place on a cooling rack/plate. Once cookies have cooled for about three minutes and are still warm, roll in powdered sugar. Set aside and roll again once they have cooled completely. Enjoy!

More cookie recipes

Peanut butter and jelly cookies
Cookies and cream truffles
White chocolate cherry almond cookies

13 Dec, 2011

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Source: http://www.sheknows.com/food-and-recipes/articles/849643/5-low-fat-cookies-for-a-cookie-exchange
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