Guilt-Free Chocolate Chewy Cookies

  • Guilt-Free Chocolate Chewy CookiesThere are some “not unhealthy” recipes I make where people are generally “pleased” with the outcome, and then there are some where people go all ape-poo.  These cookies have caused quite a stir, because they’re just really, really good.  Despite being really, really not bad for you.

    Consider these to be a cross between a cookie and a brownie… like you made a brownie batter and then decided you absolutely had to have cookies instead.  (Hm- I just thought of making these as brownies next time.  We’ll see how that goes.  I’ll keep you informed.)  These have an intense chocolate hit (no issue there, I know) because both bittersweet chocolate and cocoa powder make an appearance.  And as discussed, these are health-ified by taking out added fats (like butter or oil), using egg whites, and replacing processed white sugar (the evil yet deliciously addictive crack-cocaine of the kitchen) with Sucanat and a teeny bit of brown sugar (because these are cookies, after all).

    My issue now is that I am struggling with how to label these “not unhealthy” desserts… I can’t say these are healthy, because they aren’t.  They are clean, but most normal people don’t know what ‘clean eating’ means (and if I call a cookie clean, will people think all of my other cookeis are filthy dirty?).  If I call a dessert “light”, to some that means airy… and while these cookies aren’t heavy, they aren’t exactly helium-filled.  So for now I’m going with Guilt-Free.  Send me your thoughts through the comment section below– it’s the least you can do for me after I have shared this gem of a low fat, light, clean, not unhealthy dessert with you.

    Gluten-Free & Dairy-Free… adapted from Clean Eating magazine’s recipe… makes 2 dozen…

    3/4 cup bittersweet chocolate chips (or 6 oz. chopped from a block)

    3 egg whites

    1 cup Sucanat (unprocessed cane sugar)

    1/2 teaspoon vanilla

    1/2 cup brown sugar, packed

    1/3 cup unsweetened cocoa powder

    2 teaspoons instant espresso powder (optional)

    4 1/2 teaspoons tapioca starch or arrowroot starch

    1/2 teaspoon salt

    1. Preheat oven to 375° and lightly spray two parchment-lined cookie sheets with baking/canola oil spray.
    2. In a medium bowl, melt chocolate in the microwave until just melted (about 2 minutes- stirring hafway through).  Set aside to cool slightly.
    3. In a separate medium bowl, beat the egg whites until soft peaks form, and then beat in Sucanat until well combined (2 minutes or so).  Add vanilla and beat until blended.
    4. In a small bowl, combine the rest of the ingredients and beat into egg white mixture on medium speed until combined (1 minute).
    5. Stir in melted chocolate until well combined and the mixture begins to thicken (up to 1 minute).
    6. Scoop rounded tablespoons onto prepared baking sheets (no more than 12 per sheet) and bake for 9 – 11 minutes.  Cool on sheets for a few minutes before transferring to a cooling rack.

    Tips:

    • Cooking sprayed parchment/cookie sheets?  Yes, it’s true- I have made with and without, and can confirm the need for the slide-off-the-sheet factor.  Because these are a bit cakey they need a bit of extra help.  (I use canola spray, since it’s more natural than “other” brands, but it’s your call.)
    • Egg whites beat so much better when they are at room temperature.  Soak them in a bowl of warmish water to speed the warm up if need be…
    • The sugar: you know that I like to use Sucanat by now (an unprocessed, evaporated whole cane sugar with nutrients still in tact; it even smells healthier!)- but if you can’t find in the baking or organic section of your supermarket, try subbing with another natural sugar.  Worst-case scenario- use brown sugar for the whole amount.  Increase the guilt factor a bit- I’m just saying.
    • What’s with the arrowroot/tapioca starch?  I know, it’s a high maintenance ingredient- I’m sorry.  These starches really just taste better (or I should say that they really have no taste, which is what you want to let the chocolate flavor shine through)… in a pinch you could use corn starch, though, but the cookies won’t turn out as shiny and they won’t freeze as well (since corn starch gets a bit spongey and angry when frozen)…
    • Chocolate options?  You can totally swap the bittersweet for semisweet, dark, or whatever you fancy.  Bittersweet does have a flavor depth thing going on, so I think it’s right for these cookies.
    • Espresso or no espresso?  The powder added to this recipe is intended to bring out the chocolate flavor, not officially take these cookies into the mocha realm.  You can omit entirely, or add a teaspoon or so more, depending on your caffeine affliction & taste preference :).
    • Enjoy! 

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    April 29th, 2012 | More Sweets Please | No Comments | Tags: , , ,

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