Prep 7 mins
Cook 7 mins
I came up with this recipe because I wanted a cookie that I didn't have to feel guilty about eating. Just remember it is a healthier version of a cookie and will not taste like a cookie with all of the sugar and fat. But I really do like eating them.
- 78.07 ml agave nectar
- 44.37 ml butter (softened)
- 2.46 ml vanilla extract
- 1 egg white (or 3 tablespoons pasteurized liquid egg-whites)
- 236.59 ml whole wheat flour
- 4.92 ml baking soda
- 44.37 ml cocoa powder
- 0.59 ml sea salt
- 59.14 ml dark chocolate chips
- Mix softened butter and agave until completely mixed together, no chunks of butter should be left.
- Add in vanilla and egg whites and mix again until all mixed together.
- Then add in whole wheat flour, baking soda, salt and cocoa powder, mix slowly at first and then mix on med-high until all mixed together.
- Then hand stir in chips.
- Next, on a cookie sheet spoon out about a tablespoon of cookie mix and drop on pan. (I use the pampered chef tablespoon scoop that works great). Don't mash them down just leave them in a ball.
- Cook them in a preheated oven at 375 degrees for 7 MINUTES only. Do not overcook. As soon as you take them out of the oven, take a small spatula and flatten them to about 1/2" thick. This helps get rid of the cakiness of the cookie and gives them more of a cookie texture.
- They are awesome if you put them in the fridge before you eat them. Store in an airtight container in the fridge.
These were good. Mine were not done in 7 minutes; they still had a raw taste, so I put them back in for a few more minutes. That may be due to my substitutions -- sugar for the agave and ground chocolate for the cocoa powder.
I made this recipe and was greatly disappointed. It had a raw and a chalky taste to it. I will not try this one again