Recipe by Dianederek
A moist chocolate cookie that reminds me of a flourless chocolate torte. Pictures at: http://mitochondrialdepletionsyndrome.blogspot.com/2012/04/10-calorie-orange-sicle-miracle-cookie.html
Top Review by EmilyR
Please just know that I'm very appreciative of the creativity. However, i have to be honest. Really, this is the most disgusting recipe I've ever encountered. I'm literally vomiting in my mouth. So so so bad. I love shiratake noodles, and have followed a low carb diet for nearly 10 years, so I'm not new to the sugar free low carb flavors. I'm also an experienced cook, so it's not like i can't follow a recipe. This is just truly disgusting and a sad waste of ingredients. I am so sorry to leave a review like this. I have never reviewed anything in my entire life, but this was bad enough that i had to share, so people wouldn't waste food and also be disappointed. I'm sorry again that my feelings were so aggressive. It is just really that bad. So bad.
- 1 (8 ounce) bag shirataki noodles (zero calories)
- 2 medium egg whites (35 calories)
- 3 tablespoons Dutch-processed cocoa powder (30 calories)
- 1⁄2 teaspoon baking powder
- 2 teaspoons honey (stevia or splenda for baking, raw honey-45 calories, stevia version-zero!)
- 1 dash salt
Directions See How It's Made
- Made-1 dozen teaspoon sized cookies. 10 calories a cookie!
- 375 for 10 minutes.
- First- open and rinse those noodles!(shirataki also known as miracle noodle picture is of the traditional yam zero calorie which is what we use).
- I rinse them in the strainer with hot water- be prepared, they don't smell good at all! I sprinkle them with a few teaspoons of lemon juice and let them sit a minute, then rinse again in hot water. Let them drain well- water is our enemy in this recipe!
- Next, get out a big frying pan- you don't need any grease or anything the noodles don't tend to burn or brown( and I tried!)and they don't stick(they really are a miracle, huh?). Dump the noodles in the pan and over high heat start cooking them. I stirred mine around a lot-.
- As you stir and they start to dry, they start making a "squeaking" kind of noise as you push them. I kept mine on the heat until they lost translucency(some) and bits and parts seemed a bit "shriveled". Take them off the heat. I know, at this point it doesn't look like much does it? Don't worry if you over cook, it will just mean 1 or 2 less cookies. IF you undercook it just means your cookie dough maybe a little runny, and you may need another teaspoon of coco powder to "thicken" it.
- After they have cooled for a few minutes I put them in my handy mini Ninja food processor. I ran it until it almost looked like a gel-.
- Then I threw in the honey,coco powder, baking powder,salt( I thought about vanilla, but as I said, moisture is the enemy when working with these noodles)and processed it quickly till blended. It seemed a hair on the runny side, so I threw it in the fridge for an hour and hoped for the best-.
- Here is what it looked like after being in the fridge-.
- I covered a cookie sheet with a piece of tin and sprayed with Pam non stick cooking spray.(no idea what would happen and figured if it was a mess the tin was easy clean up!).
- I tried 5 minutes at 375- but the tops were clearly sticky/raw still. So 10 minutes. I was thrilled with what I had created!
- Sara was my brave, brave guinea pig. She topped hers with a touch of sugar free cool whip- I watched her face carefully, mostly to know if I was going to need to duck if she spit it back out- but she declared them a SUCCESS! She said her first thought was it was a lot like the flourless chocolate torte in flavor(these are not very sweet, more of a dark chocolate flavor, you can add splenda or stevia for a sweet tooth!) 3 hours later I broke one a part and they are just as moist as can be.
- Truly a miracle cookie.