Lesley's Low Fat Chocolate Chip Cookies

When I was growing up everyone would ask my grandmother to bake her Lemon Pie. People loved it and she was famous for it. I never expected to be “famous” for my cooking or baking, but lo and behold, when I baked a few batches of these chocolate chip cookies, I inherited the throne from my Gramma. This recipe is my take on the Silver Palette’s Low Fat Chocolate Chip cookie. I added the vanilla extract, to make it my own.


  • ½ Cup Canola Oil

  • 1 Cup Brown Sugar

  • ¾ Cup White Sugar

  • 2 egg whites

  • 1 egg

  • 1 tsp Baking Soda

  • 1 tsp Salt

  • 1 tsp Vanilla Extract

  • 2 ½ Cups Flour

  • 1 pkg semi sweet Chocolate Chips


  1. Preheat oven to 350 degrees.

  2. In a mixing bowl, cream oil and sugars. Add egg whites and egg and mix well.

  3. Sift together dry ingredients, add to mixture and mix.  Add Vanilla Extract and Chocolate Chips. Mix until well blended.

  4. Spoon onto baking sheets sprayed with non stick cooking spray.

  5. Bake in oven 8-10 minutes until golden in color.

  6. Remove and let cool on baking rack.

Makes 2 dozen cookies.

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Chocolate Peanut Butter Oatmeal Cookies



  • 2 sticks of margarine or butter, softened
  • 1 ½ cups brown sugar
  • 1 ½ cups white sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 ½ tsp baking soda
  • 16 oz. jar chunky peanut butter
  • 6 cups Quaker oatmeal
  • 12 oz. bag semi-sweet chocolate chips


  1. Cream butter and sugar.
  2. Add eggs one at a time, blending after each one.
  3. Add vanilla and baking soda.
  4. Add peanut butter, oatmeal, and chocolate chips, blending well after each ingredient.
  5. Refrigerate dough to set for two hours.
  6. Drop by teaspoonful on parchment or silpat lined cookie sheet.
  7. Bake at 350 degrees F. for 8 to 10 minutes. Cool on baking rack. 

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