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):
Calories: 205
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.
More Healthy Desserts
Ingredients
- Nonstick cooking spray
- 4 ounces dates, pitted (1 cup)
- 1/2 cup water
- 1 tsp. pure vanilla extract
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large egg whites
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 tsp. baking powder
- Pinch salt
- 1/2 cup mini chocolate chips
Directions
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):
Calories: 205
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.
More Healthy Desserts
Published 06/07/2013
