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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 54.5
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 22.0 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 1.5 g

View full nutritional breakdown of Double Chocolate No-Fat Chocolate Chip Cookies calories by ingredient
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Double Chocolate No-Fat Chocolate Chip Cookies

Submitted by: NEW_CHAPTER

Introduction

This is my adaptation of a recipe from Dr. Oz's website. At 55 calories each, they are a healthy treat. Don't be afraid of the kidney beans! I love to surprise friends with the mystery ingredient after they have tasted (and loved) these cookies. This is my adaptation of a recipe from Dr. Oz's website. At 55 calories each, they are a healthy treat. Don't be afraid of the kidney beans! I love to surprise friends with the mystery ingredient after they have tasted (and loved) these cookies.
Number of Servings: 20

Ingredients

    1/2 tsp vanilla extract
    1/3c unsweetened cocoa powder, sifted
    1 c white kidney beans (cannelini beans) rinsed and drained
    2 tbsp light agave syrup
    1/3 c liquid egg whites (or 3 large egg whites)
    1 1/2c Splenda
    1/2c Chipits semi-sweet mini chocolate chips, divided

Directions

Makes 20 cookies(2 1/2" diameter)

Preheat the oven to 375F. Line one large or two small cookie sheets with parchment paper and spray lightly with cooking spray.
In the bowl of a food processor, combine kidney beans, vanilla, cocoa, and agave syrup. Process untill smooth, about 3 minutes, scraping the sides halfway through blending.
In a separate bowl, whip egg whites until they form soft peaks. Gradually add Splenda and beat until egg whites are creamy and stiff. Add 1/3 of the egg white mixture to the food processor and blend 30 seconds. In two batches, fold the lightened cocoa mixture into the egg whites until nearly combined. Add 1/4 of the mini Chipits to the mixture and fold in until evenly distributed.
Drop rounded spoonfuls onto the cookie sheet. Lightly spread batter to form 20 cookies, 2 1/2" in diameter. Sprinkle the tops with remaining mini Chipits.
Bake 18-20 minutes at 375F turning the pans half way through baking. Using a metal spatula, transfer cookies to wire racks to cool.

Number of Servings: 20

Recipe submitted by SparkPeople user NEW_CHAPTER.






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