Valley Eats – Cocoa Crisp Cookies

Valley Eats – Cocoa Crisp Cookies

Headed to a cookie swap? These tasty cocoa crisp cookies are sure to be a crowd pleaser!


  • 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


  1. Preheat oven to 300 degrees F.
  2. Line baking sheet with parchment paper.
  3. Melt butter in small saucepan over medium heat. Swirl pan until butter is lightly browned, about 1 minute.
  4. Transfer butter to medium bowl.
  5. Return pan to stove top and melt unsweetened baking chocolate in hot pan over low heat, about 1 minute.
  6. Add melted chocolate to bowl with butter and mix until incorporated.
  7. Add sugar and whisk briskly. Add egg white, vanilla, flour, cocoa powder, and salt. Whisk until smooth.
  8. Drop batter by teaspoons, about 2 inches apart, onto prepared baking sheet.
  9. Bake until set in center, 12 to 15 minutes.
  10. Using spatula, immediately transfer cookies to cooling rack. (If cookies begin to stick before all are removed, return pan briefly to oven.)
  11. 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.

About The Author

Valley Medical Center's Marketing and Community Outreach Office