Recipe by peachesNcream
The perfect cookie when you're craving chocolate without all the guilt! Mostly whole wheat, and the only sugar is from the small amount in the semi-sweet chocolate chips. This makes for a lower glycemic index. Makes for a tasty dessert when served with sugar-free ice cream and cool whip. There is no baking powder or baking soda in the recipe.
Top Review by Mary Scheffert
Made these tonight after supper for a quick dessert for my diabetic DH. I was wanting to make something more like a regular chocolate chip cookie, so I left out the cocoa and replaced it with an extra 1/4 cup of unbleached white flour. I also used mini chocolate chips. I did flatten them slightly but should have pressed them harder because these cookies do not spread at all. They smelled delicious as they were baking (mmm ... warm chocolate - what's not to like?) and I thought they tasted pretty good. DH wasn't as thrilled with them as I had hoped, but I will try them again & will try using the cocoa in the dough as well. Thanks for posting! -M =)
- 59.14 ml vegetable oil (I use safflower)
- 118.29 ml Splenda granular, for baking
- 1 egg
- 4.92 ml vanilla extract
- 177.44 ml white whole wheat flour
- 59.14 ml unbleached white flour
- 59.14 ml unsweetened cocoa powder
- 1.23 ml salt
- 59.14 ml semi-sweet chocolate chips
- 28.39 ml coarsely chopped walnuts (optional)
- 4.92 ml unsweetened cocoa powder, for dusting
Directions See How It's Made
- Mix together the oil, sugar substitute, egg and vanilla until smooth.
- Sift together the flours, cocoa powder and salt.
- Stir dry ingredients into the wet ingredients.
- Mix in chocolate chips and nuts.
- Form into 15 1-1/2 inch balls and place on non-stick cookie sheet.
- Bake in a preheated oven at 350 degrees for 10 minutes. Cool for 10 minutes.
- While still warm, dust cookies with cocoa powder.