low calorie cookies

Light and airy peppermint swirls in delicious meringues cookies. 'Tis the season for all things peppermint, shopping and big wooly mittens, cookies and hot cocoa, and of course, cookie exchanges.

Peppermint Meringues

cu sugar

drop peppermint concentrate (or 1/2 tsp pure peppermint extract)

Red gel-paste food coloring

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.

Place egg whites and sugar in the heatproof bowl of an electric mixer.

Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Transfer bowl to an electric mixer fitted with the whisk attachment.

Whisk on medium-high speed until stiff peaks form.

Mix in peppermint concentrate.

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.

Fill bag with 1 to 2 cups meringue.

Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.

Refill bag as necessary, adding food coloring each time.

Bake cookies until crisp but not brown, about 1 hour 40 minutes.

Shut the oven off and leave in the oven for 30 minutes.

Let cool completely on sheets on wire racks then place in a sealed container.

Peppermint Meringues are perfect for holiday baking! 



Print the full recipe: https://www.skinnytaste.com/peppermint-meringues/

These healthy chocolate chip cookies are thick, chewy, and contain no butter! This low sugar, easy recipe satisfies any sweet tooth!

Healthy Chocolate Chip Cookies

melted coconut oil* (cooled

applesauce

dark brown sugar

sugar

vanilla extract

egg (at room temperature)

flour

baking soda***

cinnamon

salt

dark chocolate chips (plus additional for baking)

Whisk

In a large bowl, whisk together the coconut oil, applesauce, brown sugar, granulated sugar, and vanilla extract. Then, whisk in the egg, stopping as soon as it is blended.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Stir

Add the dry ingredients to the wet ingredients. With a rubber spatula, stir to combine, stopping as soon as the dry ingredients disappear. The dough will seem very stiff and dry at first. Use the spatula to gently push and &quot;smush&quot; the dough and stir and fold as needed. It will come together.

Fold

Fold in the chocolate chips. Chill the dough for at least 1 hour, or press plastic over the top and chill for up to 2 days.

Preheat

When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Arrange

With a cookie scoop or spoon, portion the dough, then use your hands to roll into balls that are 1 ½-inches in diameter (you should have 18 total). Arrange on the baking sheet, leaving at least one inch between each. Place any uncooked dough balls that do not fit on the sheet in the refrigerator to continue chilling while the first batch bakes.

Bake

Bake for the cookies for 8 to 9 minutes, until very lightly browned around the edges and feel dry on the sides and top when lightly touched. They will still appear underdone in the centers. Do not over bake or the cookies will be dry. The cookies will not spread much as they bake.

Cool

Place the baking sheet on a wire rack and let the cookies cool on the sheet for 2 minutes. Carefully remove the cookies to the rack to finish cooling completely. The cookies will be fragile at first but will firm up and their texture will improve as they cool. Repeat with the remaining dough balls, cooling the sheet completely between batches. Enjoy!

https://content.jwplatform.com/videos/GLHvhEdO.mp4

Meringue cookies are light, airy, crisp and quick and easy to make!  This cookie recipe comes together with only 4 ingredients {without cream of tartar!} to create a delicate, soft, yet crunchy melt-in-your-mouth dessert.  Perfect for any holiday or celebration or just because!

Meringue Cookies {without cream of tartar}

sugar (150 grams)

Wipe the bowl, the whisk of your stand...

Wipe the bowl, the whisk of your stand mixer and the whisk you are using to mix with vinegar or lemon juice to make sure it is grease free or your egg whites may not stiffen.

Preheat oven to 200°F.

Whisk egg whites, granulated sugar and kosher salt...

Whisk egg whites, granulated sugar and kosher salt in a heatproof bowl (I use the bowl of my Kitchen Aid mixer).  If you want less dishes to wash use the whisk to your mixer.

Set the mixture over a saucepan filled with...

Set the mixture over a saucepan filled with 2 inches of simmering water.  Do not let the bottom of the bowl touch the water.  Whisk constantly until the sugar is dissolved and is getting a little frothy, about 3-4 minutes.  (if you rub a little of the hot mixture between your fingers, it will be completely smooth with no grittiness).   Remove the meringue mixture from the saucepan and wipe the bottom of the bowl dry.

Transfer the mixture to an electric mixer fitted...

Transfer the mixture to an electric mixer fitted with the whisk attachment.  Beat on high (speed 8 on a Kitchen Aid) for 2-3 minutes, then add the vanilla and continue beating until stiff peaks form, about 7-8 minutes more. This time can vary based on the strength of your mixer.  The meringue should have increased in volume and be thick and glossy.

Transfer the meringue to a piping bag fitted...

Transfer the meringue to a piping bag fitted with the tip of your choice (I used a Wilton 1M) and pipe cookies onto a parchment lined baking pan.

Bake for 1 hour to 2+ hours, smaller...

Bake for 1 hour to 2+ hours, smaller cookies tend to finish more quickly.  Check the cookies after 1 hour, if they feel dry and easily release from the parchment paper with the bottom intact, they are done.  If they stick a little go another 15 minutes and check again.  Occasionally, they may take closer to 2 1/2 hours (especially in a humid climate).  When the cookies release from the parchment, turn off the oven and allow cookies to cool completely while still in the oven with the door closed, at least one hour.  I often bake meringues in the evening and let them sit in the turned off oven overnight.

The perfect blend of ceremonial grade matcha and white chocolate. These low calorie matcha cookies are soft and chewy in the center with crispy edges, what more could you want?!

80 Calorie Matcha Cookies

tbsp all-purpose/plain flour

tbsp 0 calorie brown sugar

tsp ceremonial grade Matcha powder

⅛ tsp baking soda

g applesauce

olive oil

g white chocolate chips

Pre-heat oven to 180°C (356°F).

In a medium bowl, whisk together the 0 calorie brown sugar, applesauce, olive oil and vanilla extract until well combined.

Fold in the flour, matcha powder and baking soda. Fold in the chocolate chips.

The dough will be really soft so you can let it chill in the refrigerator for 15-30 minutes. Scoop the dough and form into 3 circles, place onto a prepared baking tray and flatten slightly. Bake the cookies for 8 minutes.

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Healthy Chocolate Chip Cookies

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Top 4 low calorie cookies recipes from across the web

The most viewed low calorie cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peppermint Meringues

Healthy Chocolate Chip Cookies

Meringue Cookies {without cream of ...

80 Calorie Matcha Cookies

The most viewed low calorie cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine