Update: I ate one of the cookies today (the day after I made them) and they are still very soft, but not as fudgy as yesterday. Still super good to me.
Cherie left a comment about her surprise that none of the ingredients had fat, which got me thinking and checking. Cocoa does actually have a little fat in it. The one I used says .5 g for 1 tablespoon and there is more than 1 tablespoon in there. The information I found says that egg whites have very little, if any, fat. The corn syrup I have doesn't have any fat. But of course, it's a carb and so is the sugar so our bodies can easily turn all that into fat. This is not health food for sure, but a better option than many other things I want to grab for my sweet tooth. :)
Fat-free Chewy Chocolate Cookies
1 1/2 c. flour
1/2 c. sugar
1/2 c. unsweetened cocoa
1/2 t. baking soda
1/2 t. salt
1/2 c. light or dark corn syrup
3 egg whites
Preheat oven to 350°. Spray cookie sheets well with cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg white until blended (dough will be very thick and slightly sticky). Drop by rounded teaspoon onto prepared cookie sheets. Bake for 7 to 9 minutes or just until set (cookies will be soft when pressed). Do not overbake or they won't be fudgy. Cool on wire rack. Frost when cool.
Creamy Chocolate Frosting
1 c. powdered sugar
1/8 c. unsweetened cocoa
1/8 t. salt
1/8 c. skim milk
1 t. almond extract
Combine all ingredients and mix until a smooth spreading consistency.