These cookies are low in saturated fat and trans fat and the recipe is easy enough for an elementary-aged kid to make, tasty for everyone and a low-cost treat for all - it is our favorite! Smaller children can help pour flour and scoop cookies.
1/2 cup trans-free, light margarine (1 stick)
3/4 cup packed brown sugar
3/4 cup sugar
1 tsp vanilla extract
1/4 cup egg white (1)
2 cups white whole wheat flour or all purpose flour
1/2 tsp baking soda
1 cup semi-sweet dark chocolate chips
1. Cream the margarine, sugars and vanilla together until fluffy using hand beaters or the paddle on a mixing machine.
2. Add the egg whites slowly in 3 parts.
3. Add the flour, baking soda and chocolate chips; scrape the bowl, then mix for one minute.
4. Preheat oven to 350 degrees. Scoop the cookies with a tablespoon onto nonstick trays.
5. Bake for 12 minutes. Allow to cool then transfer the cookies to a plate. Cover and store up to 3 days at room temperature.
Makes about 2 dozen and the cost is about .15 each - much cheaper than a restaurant dessert and half the price of store bought one!
Tips for kids:
- Always wash hands before starting any kitchen projects.
- Assemble and measure all ingredients before starting recipe. Have an adult assist in using beaters or mixing machine and oven.
- Clean as you go - put ingredients away as they are no longer needed. Keep counters clean and rest spoons and spatulas on cups so you don't have extra mess.
- Be careful to use a clean dry towel or mitt to remove hot cookie trays from oven. Wet towels cause burns!
- Unless you are using pasteurized egg whites, do not eat or lick the raw cookie batter.
Serves 24. Each cookie: 127 calories, 3 g fat, 1.5 g saturated fat, 0 g trans fat, 0 mg cholesterol, 66 mg sodium, 23 g carbohydrate, <1 g fiber, <1 g protein.
Kids kitchen chart:
2-3 years - play with utensils and copy you in pretend play. You can hold them while you watch something cook or mix. Read food books like "Warthogs in the Kitchen" - this is bonding time with the subject of food. Read food books. Our favorite is Warthogs In The Kitchen.
4-5 years - can measure one item, adapt preparations to let them feel helpful - stir lettuce in the sink; stir flour in a bowl; add something to a bowl. Make them feel helpful but keep them safe. Help them make a cookbook using pictures of their favorite foods.
6-7 - can prepare a sandwich, set a table, make a platter, decorate a salad. Now is the time to explore with food - smell herbs, make fun fruit sundaes (see photo below), study food and why cooking makes things soft or cutting fruit makes it easier to eat. Don't be afraid to play and make a mess. Take pictures - make an album.
8-9 years - can start to mix and cook with good supervision.
10-12 years - can help with dinner - would not introduce something sharp or hot - a plastic knife for soft items or microwave is best and only with supervision.
13-15 years - can cook but someone should be home and cooking and cutting should be demonstrated and supervised until proficiency is assumed - each child is different.
16-18 years - should be planning meals, shopping and cooking for the family and for themselves. Independent meals are okay sometimes.
Yogurt Sundae uses fresh lowfat vanilla yogurt or Greek yogurt, bananas, strawberries, chocolate syrup and sprinkles. A much better alternative to ice cream or bought pastries.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.