Photo: Ben Fink
Chocolate chip cookies may just be the most beloved cookie in the country, not to mention the undoing of many healthy eaters. This chocolate-chip-cookie rehab uses date puree to give moisture to the cookies without any added fat. Made from cooked dates and water, date puree can be substituted one-for-one in place of oil or butter fat in most dessert recipes. Unsweetened cocoa powder, egg whites, whole-wheat flour and just a half-cup of mini chocolate chips come together to create a soft, chewy and low-fat chocolate chip cookie with a nicely crisped outer edge. Store cookies in an airtight container for up to two days.
Makes 16 bars
Preheat the oven to 375°. Coat two cookie sheets with nonstick cooking spray.
To make the date puree, combine the dates and water in a microwave-safe dish and cover with plastic wrap. Cook on high until the dates are very soft, about 5 minutes. Check and stir the dates every minute. Drain the dates and put them into a food processor. Add the vanilla and puree until smooth. You should have about a half-cup.
Scrape the date puree into a mixing bowl. Add the brown and granulated sugars. Using a handheld electric mixer, beat the dates and sugars on medium-low speed until creamy. Add the egg white and continue to beat until no grains of sugar remain, about 4 minutes.
In a separate bowl, combine the flours, baking powder and salt. Using a rubber spatula, mix in the creamed date-and-sugar mixture, blending gently but thoroughly until a batter forms. Fold in the chocolate chips.
Drop the dough by tablespoonsful onto the prepared cookie sheets. Bake until the edges of the cookies are golden brown, about 7 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Per serving (2 cookies):
Total Fat: 4 g (2 g saturated)
Cholesterol: 0 mg
Sodium: 85 mg
Protein: 4 g
Fiber: 3 g
Carbs: 43 g
From Recipe Rehab (HarperWave) by the editors at Everyday Health.
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Published on June 07, 2013