Chocolate Cookie Balls
- Minutes to Cook:
- Number of Servings: 48
Ingredients
1 Cup All-Purpose Flour1/4 tsp Baking Soda1/8 tsp Salt1/4 Cup Extra Virgin Olive Oil1 Cup Splenda (or similar no calorie sweetener)1/3 Cup Unsweetened Cocoa1/4 Cup Egg Whites (equivalent to 2 large egg whites)1/3 Cup Chocolate Chips1/4 Cup Skim Milk
1. In a small mixing bowl combine the flour, baking soda and salt.
2. In a medium mixing bowl beat the olive oil and Splenda until well mixed together.
3. Add the cocoa and egg whites to the oil and sweetener mixture and beat well.
4. Slowly beat in the flour mixture.
5. Stir in chocolate chips.
6. Add milk gradually until the dough is moistened enough to stick together when forming the balls.
7. Form balls approximately 3/4” in diameter and place on parchment lined baking sheet.
8. Bake on the middle rack in the oven at 350 F for 10 minutes.
9. Let the cookie balls cool for approximately 2 minutes (or until firm) on the pan before transferring them to a cooling rack.
Serving Size: Makes 48 Chocolate Cookie Balls
Number of Servings: 48
Recipe submitted by SparkPeople user CHIRUKEN.
2. In a medium mixing bowl beat the olive oil and Splenda until well mixed together.
3. Add the cocoa and egg whites to the oil and sweetener mixture and beat well.
4. Slowly beat in the flour mixture.
5. Stir in chocolate chips.
6. Add milk gradually until the dough is moistened enough to stick together when forming the balls.
7. Form balls approximately 3/4” in diameter and place on parchment lined baking sheet.
8. Bake on the middle rack in the oven at 350 F for 10 minutes.
9. Let the cookie balls cool for approximately 2 minutes (or until firm) on the pan before transferring them to a cooling rack.
Serving Size: Makes 48 Chocolate Cookie Balls
Number of Servings: 48
Recipe submitted by SparkPeople user CHIRUKEN.
Nutritional Info Amount Per Serving
- Calories: 20.8
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 15.4 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.3 g
- Protein: 0.7 g
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