Try this Big, Soft, Almost Fat-Free Chocolate Cookies (2 Pts) recipe, or contribute your own.Suggest a better description
Position rack in the center of the oven; preheat oven to 350?F. Line a baking sheet with parchment paper.
Place the chocolate in a small bowl and microwave on High 15 seconds, stir, then continue microwaving in 10 second increments until halfway melted. Remove from the microwave and continue stirring until completely melted.
With an electric mixer on high, beat the egg whites in a large bowl until foamy, about 30 seconds. Beat in both sugars until creamy, about 1 minute. Beat in the melted chocolate. Remove the beaters and stir in the flour, whole-wheat flour, cocoa powder, baking soda, and salt all at once with a wooden spoon, just until moistened.
Drop by rounded tablespoonsful onto the prepared baking sheet. Bake until puffed, cracked, and dry, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches. Store in an air-tight container for up to 5 days.
Serving size: 1 cookie. POINTS value per serving: 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cookie (28g)|
|Recipe Makes: 24 cookies|
|Calories from Fat: 47 (41%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 119.3mg||4 %|
|Potassium 134.9mg||4 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 15.7g|
|Protein 2.4g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
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