Headed to a cookie swap? These tasty cocoa crisp cookies are sure to be a crowd pleaser!
INGREDIENTS
- 1 tablespoon butter
- 1/2 ounce unsweetened baking chocolate
- 1/4 cup SPLENDA® Sugar Blend for Baking
- 1 egg white
- 1 teaspoon vanilla extract
- 2 tablespoons white all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 pinch salt
- 1 pinch powdered sugar
INSTRUCTIONS
- Preheat oven to 300 degrees F.
- Line baking sheet with parchment paper.
- Melt butter in small saucepan over medium heat. Swirl pan until butter is lightly browned, about 1 minute.
- Transfer butter to medium bowl.
- Return pan to stove top and melt unsweetened baking chocolate in hot pan over low heat, about 1 minute.
- Add melted chocolate to bowl with butter and mix until incorporated.
- Add sugar and whisk briskly. Add egg white, vanilla, flour, cocoa powder, and salt. Whisk until smooth.
- Drop batter by teaspoons, about 2 inches apart, onto prepared baking sheet.
- Bake until set in center, 12 to 15 minutes.
- Using spatula, immediately transfer cookies to cooling rack. (If cookies begin to stick before all are removed, return pan briefly to oven.)
- Dust cookies with powdered sugar.
Serves 18, 1 cookie each: 29 calories, 3.7 grams carbs, 1.1 grams fat, 15 grams protein
This recipe is part of a collection assembled by Valley’s Diabetes Education & Nutrition Clinic. The recipes were gathered and inspired from a variety of healthy eating websites. See cookbook for a list of website resources.
