Servings: Makes 20 cookies
- Nonstick cooking spray
- 1/2 tsp. vanilla extract
- 1/3 cup unsweetened cocoa powder , sifted
- 1 cup canned white cannellini beans , rinsed and drained
- 2 Tbsp. light agave syrup
- 3 large egg whites
- 1 1/2 cups granulated Splenda
- 1/4 cup dark chocolate-covered cacao nibs
- 1/4 cup mini chocolate chips
Preheat the oven to 375°. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg- white mixture to the cocoabean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
Before: 10g fat, 210 calories
After: 1.4g fat, 45 calories
2g protein, 9g carbohydrates, 0mg cholesterol, 2g fiber, 32mg sodium