Low-Fat Chocolate Chip Cookies

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by Heather Harris-Brady

This recipe is a variation on one that appeared in Cooking Light some years ago. It has about half the fat of my regular chocolate chip cookie recipe and the applesauce keeps them nice and chewy in the cookie jar for nearly a week. (But you don’t taste it.)

Low-Fat Chocolate Chip Cookies, Makes about 40 cookies

1/2 c. butter
3/4 c. brown sugar
3/4 c. white sugar
2 eggs (or egg substitute)
2 t. vanilla
1 t. baking soda
1/2 t. salt
2-1/4 c. unbleached all-purpose flour
1/3 c. milled golden flax seed
1 c. old-fashioned rolled oats
1 package dark chocolate chips
1/3 c. unsweetened applesauce

Preheat the oven to 375. Cream the butter and the sugars together. Cream in the eggs and vanilla.

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Add the dry ingredients.

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Stir in the chips and applesauce.

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Drop by tablespoonfuls onto lightly greased cookie sheets. Bake about 15 minutes or until they begin to brown. Cool on racks and store in an airtight container.

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