Erin's brownie cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 92.3
- Total Fat: 5.5 g
- Cholesterol: 23.6 mg
- Sodium: 78.8 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 1.4 g
- Protein: 2.1 g
View full nutritional breakdown of Erin's brownie cookies calories by ingredient
Introduction
This is such a fun and healthier alternitive to most chocolate cookies. I'm not going to hide it- rarely does the dough make it to the oven... my son and I are addicted to the dough. When it actually does make it- these are like a moist-chewy-chocolate-brownie-cookie heaven! This is such a fun and healthier alternitive to most chocolate cookies. I'm not going to hide it- rarely does the dough make it to the oven... my son and I are addicted to the dough. When it actually does make it- these are like a moist-chewy-chocolate-brownie-cookie heaven!Number of Servings: 36
Ingredients
-
3/4 cup canola oil
3/4 cup of sugar
3/4 cup of stevia powder
3/4 cup of unsweetened cocoa powder
4 eggs
1 egg white
2 tsp vanilla
2 cups of whole wheat flour
2 tsp baking soda
Directions
1. Mix oil, sugar, stevia, and cocoa
2. Add eggs and egg white one at a time mixing throughly after each one (extra egg white is nessaccary due to use of stevia, if you decide not to use stevia and substitute another 3/4 cup of sugar- omit extra egg white).
3. Add vanilla
4. Add dry ingredients
5. Try not to eat all the batter- it is marvelous!!! Place dough in the fridge for at least 3 hours.
6. Bake at 350* for 8 min for a moist brownie-like cookie- longer(about 10-12min) if you like them harder/crunchy.
I use a small ice cream scoop (size of a walnut) for these as the dough is kind of sticky (not like normal cookie dough). Also, the number of servings may be off, I don't know for sure how much it makes due the the noted fact that I eat half the dough... : )
Number of Servings: 36
Recipe submitted by SparkPeople user ROCKEY17.
2. Add eggs and egg white one at a time mixing throughly after each one (extra egg white is nessaccary due to use of stevia, if you decide not to use stevia and substitute another 3/4 cup of sugar- omit extra egg white).
3. Add vanilla
4. Add dry ingredients
5. Try not to eat all the batter- it is marvelous!!! Place dough in the fridge for at least 3 hours.
6. Bake at 350* for 8 min for a moist brownie-like cookie- longer(about 10-12min) if you like them harder/crunchy.
I use a small ice cream scoop (size of a walnut) for these as the dough is kind of sticky (not like normal cookie dough). Also, the number of servings may be off, I don't know for sure how much it makes due the the noted fact that I eat half the dough... : )
Number of Servings: 36
Recipe submitted by SparkPeople user ROCKEY17.