Prep 15 mins
Cook 12 hrs
I haven't tried this recipe yet but I couldn't pass up posting it because I don't want to lose it and others might enjoy a "legal" cookie recipe. I'm totally guessing at the yield. Zaar is listing the calorie and fat content (mostly fron the nuts) for a dozen cookines. Dividing 12 into that amount breaks down to each cookie having 33.5 calories. If you wish to lower it more just use less nuts.
- 2 egg whites, at room temperature
- 158.51 ml sugar substitute (Splenda recommended)
- 0.25 ml salt
- 4.92 ml vanilla extract
- 236.59 ml finely chopped pecans
- 59.14 ml sugar-free chocolate chips, finely chopped
- Preheat oven to 350°.
- Beat egg whites until foamy.
- Gradually add sugar substitute and continue beating until they hold stiff peaks.
- Add salt and vanilla.
- Stir well.
- Stir in pecans and chocolate chips.
- Cover cookie sheet with foil and spray with a non stick spray.
- Drop by teaspoonfuls onto the foil. Put in oven then turn the oven off.
- Leave overnight in oven with door closed.
I made this recipe because a local mechanic came to my rescue. He is a diabetic. I had never made a diabetic dessert before.
That being said, this recipe is really easy and fun to make. I couldn't find any sugar-free chocolate chips, so I used semi-sweet and chopped then up really fine. The taste of Splenda is not the greatest, but I think this is a great sweet treat for the diabetics out there. I haven't heard if my mechanic friend liked them, but if not, that's okay, my mom and I sure enjoyed them!
I used hazlenuts as I had some and there is nothing nicer than chocolate and hazlenut. I attemped to make these twice, and both times they collapsed, Im not sure if it is because my oven did'nt retain the heat or the sugar replacement hasn't the same integrity as sugar. However the taste and texture were perfect. I only managed to try one before my husband (the only diabetic in the house and therefore "the only one officially allowed to eat them") took them and hid them...I think that says it all!