Thursday, 10 December 2009

• Low Fat, Nutty, Chewy Chocolate Cookies! Yum!

  
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  A close runner-up to a chewy brownie, this recipe is absolutely DELICIOUS!

  Because there it's a flourless recipe, these cookies aren't going to be heavy - and they won't carry a heavy fat count, either. Also, since there's no granulated sugar - and instead confectioners' sugar - they won't be terribly sweet.

  Thanks to www.TheKitchn.com for bringing us a terrific recipe to help satisfy both a sweet AND a chocolate tooth!

  
  Ingredients:

  • 2 3/4 cups walnut halves
  • 3 cups confectioners' sugar
  • 1/2 cup plus 3 tablespoons unsweetened Dutch-processed cocoa powder
  • 1/4 teaspoon salt
  • 4 large egg whites (room temperature, not straight from the refrigerator)
  • 1 tablespoon pure vanilla extract

  
  Directions:

  1. Preheat the oven to 350 degrees. Spread the walnut halves on a baking sheet, and toast the nuts for about nine minutes (until golden).
  2. Let the nuts cool slightly, then chop up into a coarse mixture. Lower the oven temperature to 320 degrees, and rearrange the baking racks - one towards the top, one towards the bottom. Line two baking sheets with parchment paper.
  3. In a large bowl, whisk the sugar, cocoa powder and salt, then add the walnuts. While whisking, add the egg whites and vanilla and beat until all ingredients are stiff. (If you overbeat the mixture, your contents will stiffen.)
  4. Spoon the batter onto the baking sheets, in 12 evenly sized balls, and bake for 14 to 16 minutes until the tops of the cookies are shiny and cracked. To ensure even baking, switch the baking sheets from top to bottom halfway through the baking time.

  
  After the cookies cool, store in an airtight container. These cookies will stay fresh for up to three days - so you can make them days before your holiday party, or for a family-filled weekend.

  
  What are some other treats you wish you had a healthy recipe for?

   

  • 7:45 PM
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