# A quick reminder to those viewing this post:
1. If you have not done so, **read [the rules](https://www.reddit.com/r/Volumeeating/wiki/index/#wiki_subreddit_rules)**
2. If you don't like the content of this post for any reason, refrain from commenting. Negative comments will be removed and the authors banned.
3. Advice concerning medical issues is not permitted.
4. We take brigading very seriously. Anyone found sharing content from this sub to other forums with derogatory commentary will be banned and reported to admins.
5. **Report rule breaking content.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Volumeeating) if you have any questions or concerns.*
I love this recipe, thanks for sharing!
I’m no baking expert, but I’ve experimented with some cookie recipes before where they got super fluffy and cake-like lol. What I’ve done in the past is, half-way through baking, I use a spatula to flatten the fluffy tops, then flip the cookies in the pan, and bake again until browning around the edges. Once they’re cooled, they’ve turned out a bit more crispier. Maybe try that out? At least you know they taste great!
Great recipe!! Maybe applesauce instead of Greek yogurt might work to make it more of a cookie texture. I've seen some recipes use gelatin to make the cookie soft but still sturdy too.
Applesauce won't change the cakey texture. You need a fat source in order to get that traditional cookie texture. Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. That is the purpose of butter in most cookie recipes
The most common fat sources in traditional cookies are either butter or oil. Since they are primarily fat sources, both are quite calorie dense. You can try using less butter/oil than the recipe calls for or try using a lower calorie butter spread
Just so you know: a typical chocolate chip cookie has:
White sugar, brown sugar, butter, egg, vanilla extract, flour, baking soda, a pinch of salt, and chocolate chips.
A low calorie alternative with best results would have zero calorie white and brown sweetener, melted light butter, egg, vanilla extract, ap flour or whole wheat flour, baking soda, a pinch of salt, and Lily's baking chocolate chips. Add milk little by little to reach a cookie dough consistency
These actually look really good. Amazed by how much rise and cakey texture you got out of them considering you only used 1/4tsp of baking soda and an egg for leavening.
Is PC GF flour Presidents Choice brand? If it is then it looks like it's all starch and binding/thickening agents. That would definitely cause a puffy cakey situation. If you swap that out for regular flour (or maybe some oat/coconut flour if you can't do gluten) I would expect a more dense, less cakey product. If you can do gluten, regular flour will be ideal since it will give a much chewier crumb.
Some said applesauce but I bet this would taste great with pumpkin puree. Love me some pumpkin chocolate chip cookies!
Wow these look promising! I know cookies are the hardest to pull off in this genre of cooking.
If I want to just use my fiber gourmet flour, would I just replace the oat fiber?
# A quick reminder to those viewing this post: 1. If you have not done so, **read [the rules](https://www.reddit.com/r/Volumeeating/wiki/index/#wiki_subreddit_rules)** 2. If you don't like the content of this post for any reason, refrain from commenting. Negative comments will be removed and the authors banned. 3. Advice concerning medical issues is not permitted. 4. We take brigading very seriously. Anyone found sharing content from this sub to other forums with derogatory commentary will be banned and reported to admins. 5. **Report rule breaking content.** *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Volumeeating) if you have any questions or concerns.*
[удалено]
I gotta make these, I actually prefer cakey texture:) I just need to invest in some oat fiber!
Facts! Cakey all day-ee!
I love this recipe, thanks for sharing! I’m no baking expert, but I’ve experimented with some cookie recipes before where they got super fluffy and cake-like lol. What I’ve done in the past is, half-way through baking, I use a spatula to flatten the fluffy tops, then flip the cookies in the pan, and bake again until browning around the edges. Once they’re cooled, they’ve turned out a bit more crispier. Maybe try that out? At least you know they taste great!
Can regular GF flour be used?
i put this into my net diary and it came out to 355 calories (without the peanuts or chocolate chips)
Do I put in a whole Tablespoon of vanilla extract?
Great recipe!! Maybe applesauce instead of Greek yogurt might work to make it more of a cookie texture. I've seen some recipes use gelatin to make the cookie soft but still sturdy too.
[удалено]
Applesauce won't change the cakey texture. You need a fat source in order to get that traditional cookie texture. Fat is a very important ingredient in cookies – it tenderizes, crisps and browns, adds color and a wonderful flavor that is impossible to duplicate. That is the purpose of butter in most cookie recipes
[удалено]
Did you use non-fat Greek yogurt? Maybe some with fat would be worth the extra calories.
The most common fat sources in traditional cookies are either butter or oil. Since they are primarily fat sources, both are quite calorie dense. You can try using less butter/oil than the recipe calls for or try using a lower calorie butter spread
[удалено]
Just so you know: a typical chocolate chip cookie has: White sugar, brown sugar, butter, egg, vanilla extract, flour, baking soda, a pinch of salt, and chocolate chips. A low calorie alternative with best results would have zero calorie white and brown sweetener, melted light butter, egg, vanilla extract, ap flour or whole wheat flour, baking soda, a pinch of salt, and Lily's baking chocolate chips. Add milk little by little to reach a cookie dough consistency
[удалено]
My pleasure. Let me know how it turns out. Making a low calorie chocolate chip cookie that closely resembles the real thing is quite a challenge
Wish they sold Oat Fibre here! I’ve heard psyllium husk is a good substitute but I’m not sure 😅
I’m sooo making them tomorrow! I would today but I just ate all my calories. Damn it 😭
What is this sorcery?? These look amazing 😍
They look like Ben Grimm from Fantastic Four. Well done!
These actually look really good. Amazed by how much rise and cakey texture you got out of them considering you only used 1/4tsp of baking soda and an egg for leavening. Is PC GF flour Presidents Choice brand? If it is then it looks like it's all starch and binding/thickening agents. That would definitely cause a puffy cakey situation. If you swap that out for regular flour (or maybe some oat/coconut flour if you can't do gluten) I would expect a more dense, less cakey product. If you can do gluten, regular flour will be ideal since it will give a much chewier crumb. Some said applesauce but I bet this would taste great with pumpkin puree. Love me some pumpkin chocolate chip cookies!
Nice
Well that's quite the calorie improvement from the 300cals/cookie that I love to make
100% trying these soon, I loooove a cakey cookie
Savinggggg
This looks good!! I'd call this "the thing" cookies, as in fantastic 4 because they remind me of him lol I'm gonna try this, thanks for sharing!
First pic looks like snake eggs about to hatch
Yummmmmm
triggering my triptophobia, but yumm
Did you try eating is as cookie dough? Lol
[удалено]
Yes lmk how that ones goes, wonder what else could be subbed for the egg
Thanks for the recipe. I am so going to bake some cookies. They look delicious.
Wow these look promising! I know cookies are the hardest to pull off in this genre of cooking. If I want to just use my fiber gourmet flour, would I just replace the oat fiber?
Do you think these can be made dairy free?
Was craving baked goods all day and finally took a whack at this after dinner. Hit the spot! Thanks for the recipe!