Friday, December 4, 2009

Chocolate Mint Cookies

They say the best dishes created in the kitchen are created by accident and that is exactly how this recipe came about. In an attempt to make meringue I inadvertently added too much cocoa powder, nonfat dry milk and Splenda and the weight deflated the egg whites. I decided to go ahead and cook the batter anyway see what would happen. Well, am I glad I did. I used a mini-muffin pan because the batter was thin like a cake batter and hoped the egg whites would still give it some rise. It did and what I had was a virtually fat free, very low carb, delectable chocolate mint cookie. You're gonna want the kids to leave a plate full of these cookies for Santa. And at an unbelievable 3.5 grams net carbs each, Santa's going to want to finish the whole plate full. I hope you enjoy.

Chocolate Mint Cookies


3/4 cup Splenda
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/2 cup egg whites, about 4 whites
1/8 tsp. cream of tartar
12 tsp. vanilla extract
1/4 tsp. peppermint extract
vegetable spray

Preheat the oven to 350'

Sift the Splenda, cocoa powder and nonfat dry milk powder into a small bowl and set aside.

With an electric mixer beat the egg whites until frothy in a large bowl. Add the cream of tartar, vanilla and peppermint extracts. Continue to beat until light and fluffy with soft peaks. Gradually sift the Splenda mixture into the egg whites while still whipping. Scrape down the sides of the bowl as you go to thoroughly incorporate. The egg whites will deflate but you will be left with a rich chocolate batter.

Lightly coat a mini-muffin pan with the vegetable spray. Fill each cup of the muffin pan with about one tablespoonful of the batter. Bake for 8 to 10 minutes. Remove and cool pan on rack for 5 minutes and then turn out onto rack to completely cool.

Nutrition Facts
16 Servings
Amount Per Serving
Calories 20.8
Total Fat 0.4 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.1 g
Cholesterol 0.6 mg
Sodium 14.3 mg
Potassium 54.7 mg
Total Carbohydrate 4.4 g
Dietary Fiber 0.9 g
Sugars 1.6 g
Protein 2.8 g

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