I agree. Taking the butter out would make it chewier as would substituting splenda for sugar.
I have not tried making healthy cookies.
Edited by: MORTICIAADDAMS at: 6/28/2012 (21:09)
-American consumers have no problem with carcinogens, but they will not purchase any product, including floor wax, that has fat in it. - Dave Barry -My doctor told me to stop having intimate dinners for four; unless there are three other people. - Orson Welles -The food here is terrible, and the portions are too small. - Woody Allen
I like the good fats like butter! It's the flour and sugar that are my enemies. I suspect that the lack of such a fat is why your cookies are chewy. Let us know if you make adjustments and they help. I doubt cream of tartar would help unless you were beating the egg whites separately. You'd probably have better luck with those ingredients with muffins. I used to sub some applesauce for part of the oil and eggs. Always used whole eggs, though. Good luck!
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