Delicious Low-Carb Dark Chocolate Cookie Recipe
Are you tired of searching for tasty low-carb dessert recipes? Then it is time to become a mad scientist in the kitchen!
Don’t toss out those recipes that call for pound-pumping ingredients. Instead, put on your goggles, gloves and lab coat and experiment with healthier ingredients! Once you learn what substitutions can be made to a recipe to decrease the no-nos while keeping the flavor, you can turn almost anything into a low-carb dish! Take, for example, this recipe for delicious, fluffy muffin-like cookies. With a few experiments, what started as your typical homemade dangerously addictive high-sugar indulgence, quickly become a healthy snack so delicious that your kids will even eat them!
For these tasty fluffy cookies, you will need the following items:
Directions
Ovens may vary slightly. For best results, check on your cookies at the eight minute mark.
This delicious treat will fluff up a bit, becoming more like a cross between cookies and muffins, which, honestly, is as deliciously ingenious as combining peanut butter and chocolate. Pour a small class of skim milk, dip and enjoy!
Don’t toss out those recipes that call for pound-pumping ingredients. Instead, put on your goggles, gloves and lab coat and experiment with healthier ingredients! Once you learn what substitutions can be made to a recipe to decrease the no-nos while keeping the flavor, you can turn almost anything into a low-carb dish! Take, for example, this recipe for delicious, fluffy muffin-like cookies. With a few experiments, what started as your typical homemade dangerously addictive high-sugar indulgence, quickly become a healthy snack so delicious that your kids will even eat them!
Delicious Low-Carb Dark Chocolate Cookie Recipe
IngredientsFor these tasty fluffy cookies, you will need the following items:
- 1 c. butter substitute (I used “I Can’t Believe It’s Not Butter” Light)
- 1 c. Splenda Brown Sugar Blend
- 3 large egg whites, room temperature
- 1 tbsp. vanilla
- 1 and ¾ cups 100% stone ground whole wheat flour
- ¼ cup coconut flour (Why coconut flour? Coconut flour is lower in digestible carbohydrates and high in protein and fiber. You can also use almond flour, which has the same healthy attributes, but the cookies will not turn out quite as sweet as they will with the coconut flour.)
- 1 tsp. baking soda
- 1 tsp. half-sodium salt
- ½ cup water
- ½ cup dark chocolate chunks
Directions
Ovens may vary slightly. For best results, check on your cookies at the eight minute mark.
- Preheat your oven to 350 degrees and spray a cookie sheet with fat-free cooking spray, such as Pam.
- Cream the butter substitute and Splenda Brown Sugar Blend with a mixer until light and fluffy.
- Add the egg whites and vanilla and beat for about a minute.
- Mix in the whole-wheat flour, coconut flour, baking soda and salt.
- This is where you add the water. Start by putting in only ¼ cup. Keep adding as necessary, up to ½ cup, until the mixture is creamy and thick.
- Mix the chocolate chunks in lightly.
- Drop by tablespoon on your cookie sheet. You'll want them to be around two inches in diameter.
- Bake for 10-15 minutes or until the tops of the cookies are slightly tan.
This delicious treat will fluff up a bit, becoming more like a cross between cookies and muffins, which, honestly, is as deliciously ingenious as combining peanut butter and chocolate. Pour a small class of skim milk, dip and enjoy!
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