Delicious, moist, fresh-baked cookies that are actually good for you. Sound too good to be true? Well it’s not — try out the recipe below and you’ll see what we mean.
4 Egg whites
1 cup canned white kidney beans (rinse and drain, first)
capful of vanilla extract
1/3 cup unsweetened cocoa powder
2 tbsp light maple syrup
1½ cups granulated Splenda or stevia
1/4 cup sugar-free dark chocolate chips
1/4 cup carob chips
Preheat oven to 375 F.
In a food processor, combine vanilla, cocoa, beans, and the syrup. Blend until smooth.
Beat the egg whites to soft peaks with a mixer. Gradually add the sweetener, and beat until stiff. Add 1/2 of the egg-white mixture to the cocoa bean mixture in the food processor. Blend well to combine.
Gradually fold the cocoa mixture into the egg whites until they are almost fully combined. Add the carob chips into the mixture, and keep folding until all chips are evenly distributed and mixture is very well blended .
Drop spoonfuls of batter onto lined, greased (or sprayed with Pam) baking sheets. Press tops of mounds down to form flat cookies, and sprinkle the chocolate chips over the top of the cookies.
Bake for 20 minutes. Makes 20 cookies.
Nutritional Information per Cookie
Fat: 1.4 g
Protein: 3 g
Carbohydrates: 7 g