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Sep 5, 2007 10:08 AM

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.

    (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:)