Let's just say....yum. This is a recipe I adapted from here. I subbed out the butter for the healthier fats of coconut oil, I used stevia in the place of white sugar, and I used Ener-G egg replacer in place of the egg white due to my son's egg allergy. And they were awesome little bites of chocolate-y goodness, with a slight hint of coconut flavor from the coconut oil. Oh! and I used dark chocolate, since it's healthy and all from all those antioxidants. (That's my story and I'm sticking to it.)
Low Fat Dark Chocolate Chocolate Chip Cookies adapted from About.com
- 1/4 cup coconut oil
- 1/2 cup stevia
- 1/4 cup brown sugar
- 1 egg white (or egg replacer of choice)
- 1 tsp vanilla extract
- 1 cup unbleached all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder (I used Hershey's Dark)
- 1/3 cup
miniaturesemi-sweet chocolate chips
Preheat oven to 375 degrees.
In a large bowl, beat coconut oil and sugars together with an electric mixer until creamy. Add egg white (or replacer), vanilla and mix until well blended.
In a medium bowl, combine flour, baking soda, salt and cocoa powder. Gradually add flour mixture to egg and sugar. Use a wooden spoon to work the dough together. The dough will be thick and a little crumbly. Stir in chocolate chips.
Roll cookie dough into 1 inch balls and press slightly on a cookie sheet lined with parchment paper or a silicone mat. (I had to smoosh the dough together b/c it was quite dry and crumbly.)
Bake for approx 8 minutes (will depend on size of your balls. hahahaha). Cool on cookie sheet for 1 minute, then transfer to wire rack to cool completely. The original recipe says it makes approx 30 cookies. I did not get that many, but I think I made my cookies a little larger, and the raw cookie dough kept mysteriously disappearing. My oldest daughter and I both deny eating several cookies worth of dough. *ahem*
Don't forget to enter my giveaway going on right now for Coconut Oil! *Giveaway closed*