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Low Fat "Fudgie" Cookie (like Whole Foods!)

I love the "Fudgie" Cookie from Whole Foods...and it's low fat, too! The ingredient list on their packaging says "powdered sugar, egg whites, cocoa, chocolate chips, and sea salt." I would love to make them at home, but don't know the proper proportions. Anyone have any ideas?

BTW....these are large, flat, chewy cookies, not puffy meringues. I would describe them as having the glossy top and chewiness of a good brownie.

And, did I mention they are low fat :-)

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  1. Thanks for reminding me that I wanted to try THIS recipe, which looks to be the very thing.

    http://www.kingarthurflour.com/shop/r...

    (If the link doesn't work, go to the recipe section of the King Arthur site and look for "Sin Free Chocolate Chews.")

    I imagine you would have to eat them pretty fast before they grow tough and icky. But I have had the cookies you're talking about and they're delicious!

    7 Replies
    1. re: BostonCookieMonster

      I've actually made these a couple of times and posted about them. They don't get tough at all, but actually soften and get sticky after a few days. Also, the bitterness of the cocoa seems to develop if you store them too long, but that's typically not a problem here =). The sharpness of the cocoa flavor is great when paired with something sweet. Last week at my home it was the chocolate chews with fat free strawberry fro-yo. Very good!

      1. re: BostonCookieMonster

        I'm the first to admit that I am a baking novice, but a cookie with no flour?! I understand the intent was to create a gluten free cookie, but how can this treat be healthier if it's main ingredient is sugar? Powdered or otherwise.

        1. re: Agent Orange

          I don't think it is any healthier, just lower in fat.

        2. re: BostonCookieMonster

          The pic on the recipe page looks JUST like the cookies from WF......I will report back after I make them! Thank you so much!

          1. re: BostonCookieMonster

            I made these last night (w/chocolate chips, of course), and they're great. Thanks for posting the link! :)

            1. re: BostonCookieMonster

              Does anyone know if you could replace the sugar with splenda or the splena/sugar blend? Would it still work?

              1. re: Jacey

                You might just have to try it and report back ... do it for us!

            2. I completely fell for these WF cookies during a trip to Albuquerque last year (our WFs in IL don't carry them).

              Please post if you have success w/a knock off recipe. I still dream about those cookies!

              1 Reply
              1. re: LAWoman

                I've been dying to make something good & healthy, you are terrific for posting this! You've made my New Year:)