Clean Eating Chocolate Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 94.9
- Total Fat: 2.3 g
- Cholesterol: 0.4 mg
- Sodium: 13.1 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 1.1 g
- Protein: 1.4 g
View full nutritional breakdown of Clean Eating Chocolate Cookies calories by ingredient
Introduction
Free of white sugar, high-fructose corn syrup and hydrogenated vegetable oil. Chewy chocolate cookies to curb your sweet tooth. Free of white sugar, high-fructose corn syrup and hydrogenated vegetable oil. Chewy chocolate cookies to curb your sweet tooth.Number of Servings: 24
Ingredients
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Olive Oil Cooking Spray
6 oz dark bittersweet chocolate, broken up
3 large egg whites
1 1/2 cups sucanut, divided
1/2 tsp vanilla extract
1/3 cup unsweetened cocoa
4 1/2 tsp arrowroot powder
Directions
One: Preheat oven to 375
Two: Place chocolate in a microwavable bowl and heat on high until chocolate melts, approximately 2 minutes, stirring once halfwary through; then set aside to cool slightly
Three: Using an electric mixer on high speed, beat egg whites until they form soft peaks; gradually beat in 1 cup sucanat and continue beating until mixture appears creamy; add vanilla.
Four: In a separate small bowl, combine remaining 1/2 cup sucaat, cocoa and arrowroot powder; than beat into egg whites on low speed.
Five: Stir in warm chocolate and continue stirring gently until mixture thickens. (tip -- let the batter sit for a while until it thickens up to a moldable consistancy otherwise you'll end up with chocolate blobs; still good but not as pretty)
Six: Place rounded tbsps of batter onto prepared baking shets and bake for 10 minutes. Cool on sheet pans for an additional 10 minutes before transferrint to racks to cool completely.
Number of Servings: 24
Recipe submitted by SparkPeople user TRINA_IS.
Two: Place chocolate in a microwavable bowl and heat on high until chocolate melts, approximately 2 minutes, stirring once halfwary through; then set aside to cool slightly
Three: Using an electric mixer on high speed, beat egg whites until they form soft peaks; gradually beat in 1 cup sucanat and continue beating until mixture appears creamy; add vanilla.
Four: In a separate small bowl, combine remaining 1/2 cup sucaat, cocoa and arrowroot powder; than beat into egg whites on low speed.
Five: Stir in warm chocolate and continue stirring gently until mixture thickens. (tip -- let the batter sit for a while until it thickens up to a moldable consistancy otherwise you'll end up with chocolate blobs; still good but not as pretty)
Six: Place rounded tbsps of batter onto prepared baking shets and bake for 10 minutes. Cool on sheet pans for an additional 10 minutes before transferrint to racks to cool completely.
Number of Servings: 24
Recipe submitted by SparkPeople user TRINA_IS.
Member Ratings For This Recipe
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SAMANTHAADELLE
