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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 54.7
  • Total Fat: 0.5 g
  • Cholesterol: 0.1 mg
  • Sodium: 39.5 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.4 g

View full nutritional breakdown of Triple Chocolate Chocolate Chip Cookies-no flour calories by ingredient
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Triple Chocolate Chocolate Chip Cookies-no flour

Submitted by: SANDY6583

Introduction

This is from the Dr.Oz Show and the original recipe is Rocco Dispirito's. He uses artificial sugar and I use regular sugar. This is from the Dr.Oz Show and the original recipe is Rocco Dispirito's. He uses artificial sugar and I use regular sugar.
Number of Servings: 24

Ingredients

    1/2 tsp vanilla extract

    1/3 cup unsweetened cocoa powder, sifted

    1 cup canned white cannellini beans, rinsed and drained

    2 tbsp agave syrup

    3 large egg whites

    1 cup granulated sugar

    1/4 cup dark chocolate-covered cacao nibs (I used crushed dark chocolate espresso beans instead of the nibs-either works)

    1/4 cup mini chocolate chips

Directions

Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.

In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.

In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the sugar. Continue to beat the whites until they are creamy and nearly stiff. Add 1/3 of the egg-white mixture to the cocoa bean mixture in the food processor. Blend to combine, for about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs (or espresso beans) to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.

Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.

Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

Makes 24 cookies. The will be flat since there is no "rising agent", but they are delicious!

Number of Servings: 24

Recipe submitted by SparkPeople user SANDY6583.






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