Low Fat/Low Sugar Cookie Recipes needed

http://www.myfitnesspal.com/blog/smersh/view/low-calorie-chocolate-chip-cookies-95353

Another one - geez I have lots of recipes shared - better get baking

Joy Cookies
http://www.eatingwell.com/recipes/joy_cookies.html
From EatingWell: November/December 2010
These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.
4 dozen cookies | Active Time: 30 minutes | Total Time: 1 3/4 hours
Ingredients
• 2/3 cup granulated sugar
• 1/3 cup unsalted butter, softened (see Tips)
• 1/3 cup canola oil
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon almond extract
• 1 cup all-purpose flour
• 2/3 cup whole-wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3 tablespoons melted semisweet chocolate chips (see Tips)
• 3 tablespoons toasted coconut (see Tips)
• 48 sliced almonds
Preparation
1. Preheat oven to 375°F. Coat a 15-by-10-inch baking sheet with 1-inch sides with cooking spray.
2. Beat sugar, butter, oil, egg, milk and almond extract in a mixing bowl with an electric mixer until light and fluffy. Stir in all-purpose flour, whole-wheat flour, baking powder and salt until well blended. (It will be a soft dough.) Spread the dough into the prepared baking pan in a thin layer.
3. Bake until golden brown, about 12 minutes. Cool in the pan on a wire rack for 5 minutes. Cut into 48 bars.
4. Decorate each bar with a drizzle of melted chocolate, a sprinkle of toasted coconut and an almond slice.
Nutrition
Per bar : 53 Calories; 3 g Fat; 1 g Sat; 1 g Mono; 6 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 0 g Fiber; 32 mg Sodium; 16 mg Potassium
1/2 Carbohydrate Servings Carbohydrate Serving
Exchanges: 1 fat
Tips & Notes
• Make Ahead Tip: Store airtight, in a single layer, for up to 1 day or freeze undecorated cookies for up to 3 months. Defrost at room temperature before decorating. | Equipment: 15-by-10-inch baking sheet with 1-inch sides
• Tips: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave—the uneven heat may melt the butter in spots.)
• To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
• Toast coconut in a small dry skillet over medium-low heat, stirring often, until golden, about 5 minutes.

I have been meaning to try this one

Peanut Butter Cookies

1 cup sugar
1 cup peanut butter
1 egg

1. Preheat oven to 375 degrees F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.
2. Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.

Servings: 36 cookies
Calories66
Total Fat (g)4
Saturated Fat (g)1
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)1
Cholesterol (mg)6
Sodium (mg)35
Carbohydrate (g)7
Total Sugar (g)6
Protein (g)2
Diabetic Exchanges
Other Carbohydrates (d.e.).5
Fat (d.e.).5

I have made these.....easy and I love em. I use Splenda instead of sugar.

bump

Chocolate Chip Cookies
Store up to one week in an airtight container--if they last that long. We suggest keeping a dozen in the freezer for emergencies.


YIELD: 4 dozen (serving size: 1 cookie)
COURSE: Desserts, Cookies
Ingredients

2 1/4 cups all-purpose flour (about 10 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup packed brown sugar
3/4 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 large egg whites
3/4 cup semisweet chocolate chips
Cooking spray
Preparation

Preheat oven to 350°.

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.

Nutritional Information
Amount per serving
Calories: 88
Calories from fat: 31%
Fat: 3g
Saturated fat: 1.8g
Monounsaturated fat: 0.5g
Polyunsaturated fat: 0.1g
Protein: 1g
Carbohydrate: 14.6g
Fiber: 0.2g
Cholesterol: 5mg
Iron: 0.4mg
Sodium: 56mg
Calcium: 5mg

Chewy Chocolate-Cherry Cookies
Try this cookie recipe that contrasts the tartness of the cherries with the cocoa and chocolate chips for an elegant, and delicious, addition to your holiday table.I followed advice of reviewers and upped butter to half a cup, and added a few more chocolate chips. I baked 10 minutes in my convection oven and they came out very chewy. Next time I want to chop up the cherries a bit.


YIELD: 30 cookies (serving size: 1 cookie)
COURSE: Cookies, Desserts
Ingredients

1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/3 cup butter, softened
1 teaspoon vanilla extract
1 large egg
2/3 cup dried tart cherries
3 tablespoons semisweet chocolate chips
Cooking spray
Preparation

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking powder, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at high speed until well blended. Add vanilla and egg; beat well. With mixer on low speed, gradually add flour mixture. Beat just until combined. Fold in cherries and chocolate chips.

Drop by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or just until set. Remove from oven; cool on pans 5 minutes. Remove from pans; cool completely on wire racks.

Nutritional Information
Amount per serving
Calories: 80
Calories from fat: 30%
Fat: 2.7g
Saturated fat: 1.3g
Monounsaturated fat: 1.1g
Polyunsaturated fat: 0.1g
Protein: 1.1g
Carbohydrate: 13.4g
Fiber: 0.8g
Cholesterol: 12mg
Iron: 0.4mg
Sodium: 56mg
Calcium: 10mg

stevia is even better than splenda. it has no cals etc in it. its made from a plant

I have been meaning to try this one

Peanut Butter Cookies

1 cup sugar
1 cup peanut butter
1 egg

1. Preheat oven to 375 degrees F. Grease cookie sheets and set aside. In a medium bowl, stir together the 1 cup sugar, the peanut butter, and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls; place 2 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Lightly grease a small star-shaped cookie cutter; dip in sugar. Press into the center of each cookie.
2. Bake about 9 minutes or until edges are set and bottoms are lightly browned. Makes 36 cookies.

Servings: 36 cookies
Calories66
Total Fat (g)4
Saturated Fat (g)1
Monounsaturated Fat (g)2
Polyunsaturated Fat (g)1
Cholesterol (mg)6
Sodium (mg)35
Carbohydrate (g)7
Total Sugar (g)6
Protein (g)2
Diabetic Exchanges
Other Carbohydrates (d.e.).5
Fat (d.e.).5

I have made these.....easy and I love em. I use Splenda instead of sugar.
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