1 ¾ c. all-purpose flour

2/3 c. sifted powdered sugar

1/3 c. unsweetened cocoa

2 ¼ tsp. baking powder

1/8 tsp. salt

1 c. semisweet chocolate mini chips, divided

3 T. vegetable oil

1 c. firmly packed brown sugar

2 ½ T. light corn syrup

1 T. water

2 ½ tsp. vanilla extract

3 large egg whites

Cooking spray

Preheat oven to 350.  Combine first 5 ingredients in a bowl; stir well and set aside.  Combine ¾ c. chocolate chips and vegetable oil in small saucepan and cook over low heat until chocolate melts, stirring constantly.  Pour melted chocolate mixture in large bowl and let cool 5 minutes.  Add brown sugar and next 4 ingredients to chocolate mixture and stir well.  Stir in flour mixture and remaining ¼ c. chocolate chips.  Drop dough by level tablespoon 2-inches apart onto baking sheets coated with cooking spray.  Bake at 350 for 8 minutes.  Let cool on pans for 2 minutes or until firm.  Remove cookies from pans and cool on wire racks.

Yield:  4 dozen  [64 calories per cookie, 1.6 g. fat]

Fat Free Chewy Chocolate Cookies

Non-stick cooking spray

1 ½ c. flour

½ c. sugar

½ c. cocoa

½ tsp. baking soda

½ tsp. salt

½ c. corn syrup

3 egg whites

Spray cookie sheet with cooking spray.  In large bowl combine flour, sugar, cocoa, baking soda and salt.  Stir in corn syrup and egg whites until blended, dough will be thick and sticky.  Drop rounded teaspoon  full of mixture onto cookie sheets.  Bake in 350 oven for 7 – 9 minutes or just until set.  Cookies will be soft when pressed.  Cool on wire rack.

Yield:  30 cookies  [64 calories per cookie, 0 g fat]

Ginger Cookies 

6 T. margarine, softened

2/3 c. sugar

¼ c. molasses

1 egg

2 c. all-purpose flour

2 tsp. baking soda

1 tsp. ginger

1 tsp. cinnamon

½ tsp. mace

3 T. sugar

Cooking spray

Cream margarine; gradually add 2/3 c. sugar beating at medium speed  until light and fluffy.  Add molasses and egg; beat well.  Combine four and next 4 ingredients; gradually add to creamed mixture, stirring until well blended.  Divide dough in half; wrap each portion in plastic wrap, and freeze for 30 minutes.  Shape each portion of dough into 26 1-inch balls and roll in remaining 3 T. sugar.  Place 2-inches apart on cookie sheets coated with cooking spray.  Bake at 350 for 12 minutes or until lightly browned.  Remove from sheets; cool on wire racks.

Yield:  26 cookies  [46 calories, 1 g. fat]

Almond Sugar Cookies

3 T. sugar

1/8 tsp. cinnamon

1 c. sugar

7 T. margarine, softened

¼ c. fat-free milk

½ tsp. almond extract

½ tsp. vanilla extract

1 large egg white

2 ½ c. all-purpose flour

¼ c. ground almonds

1/8 tsp. salt

Cooking spray

Preheat oven to 325.  Combine 3 T. sugar and cinnamon in bowl; set aside.  Beat 1 c. sugar and margarine at medium speed until light and fluffy.  Add milk, extracts and egg white; beat well.  Lightly spoon flour into dry measuring cup; level with a knife.  Combine flour, almonds and salt; add to sugar mixture, beating well.  Divide dough in half; cover and chill half of dough.  Shape remaining half of dough into 30 1-inch balls; roll balls in sugar mixture, coating well.  Place balls 2 inches apart on baking sheets coated with cooking spray.  Flatten cookies with bottom of a glass.  Bake at 325 for 18 minutes.  (Note:  I think time is error as I let them cook less)  Remove from pans; cool completely on wire racks.  Repeat procedure. 

Yield:  5 dozen  [49 calories, 1.7 g. fat]  

Oatmeal Raisin Hermits

1 ½ c. all-purpose flour

¾ tsp. baking powder

¾ tsp. baking soda

½ tsp. cinnamon

¼ tsp. salt

1/8 tsp. nutmeg

1 ¼ c. packed brown sugar

6 T. margarine or butter, melted

2 T. light corn syrup

1 T. vanilla extract

1 T. water

3 large egg whites

1 2/3 c. regular oats

1 2/3 c. raisins

1/3 c. chopped pecans, toasted

Cooking spray

Preheat oven to 350.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and next 5 ingredients in a bowl.  Beat brown sugar and next 5 ingredients in large bowl at medium speed of mixer until well-blended (about 4 minutes).  Stir in oats, raisins, and pecans; let stand 5 minutes.  Stir in flour mixture.  Drop by level tablespoon 2-inches apart onto baking sheets coated with cooking spray.  Bake at 350 oven for 12 minutes or until almost set.  Cool on pans 2 minutes or until firm.  Remove cookies from pans; cool completely on wire racks.

Yield:  51 cookies   [78 calories, 2.1 g. fat]