Now if you're expecting a heavy crumbly cookie this is not the cookie for you. BUT if you're looking for rich dark chocolate flavour with a soft and very light texture - then you've found the right recipe! Gluten, dairy and peanut free it's also great one for people with allergies and the dark chocolate flavour will satisfy your 'chocolate-tooth' without sugar overload and carb crashes!
What makes these cookies amazing? The cocoa. This is an ingredient where if you can, avoid the cheap stuff! While Fry's is a good option, keep in mind that the better quality cocoa you buy, the more decadent your dark chocolate baking will be! For a couple extra dollars per container, my two favs of the moment are PC unsweetened cocoa (in a black tin) and tonight I used Ghiradelli unsweetened cocoa. They are a bit more pricey than their no-name/Fry's counterpart but the difference in quality is well worth it. I save the cheap stuff for when the flavour isn't quite as important in the overall flavour of the dish.
makes 16 cookies
Ingredients:
3/4 cup egg whites
3/4 cup unsweetened cocoa
6 tbsp splenda
1 egg
1/4 cup almond meal (I used Bob's Red Mill brand, but you could also just put whole raw almonds in the blender until ground into a powder)
1) Preheat oven to 350 degrees.
2) Cover cookie sheet in parchment paper.
3) Mix all ingredients together mixing thoroughly.
4) Spoon batter (should be quite thick) onto the parchment paper.
5) Bake for approximately 15-20 minutes. Cookies should be firm but still soft to the touch. Because of the egg whites they will have a glossy appearance :)
Calories per cookie: 34 (amazing!!), fat 2g, carb 3g, protein 2.6g
Enjoy! and don't forget to share :)
What do you think the sweetening equivalent in honey would be?
ReplyDeletethe splenda is just used as a sweetener, so I'd recommend starting with a tbsp and go from there - taste the batter and add accordingly. I would think anything over 1/4 cup would be overkill...if you try it please post and let me know how it goes!
ReplyDelete