Monday, May 18, 2009
Healthy Cookies using your Endangered Species Chocolate!
Preheat oven to 375°F.
4 Endangered Species Extreme Dark Chocolate Bars, chopped into small chunks
1 cup (2 sticks) Butter, softened
1.5 Cups Splenda (or equivalent of whatever kind of sweetener you prefer...I know many claim Splenda is evil, but it works for me.)
1.5 tsp Blackstrap or Dark Molasses
1 Cup almond flour (aprox 2/3 C raw almonds ground fine in food processor or coffee grinder yields about 1 Cup almond flour)
1 Cup vanilla whey protein powder (I buy mine at GNC when it's on sale, Wal-Mart when it's not)
1/4 Cup Oat bran
1 tsp baking soda
1 tsp salt
1 Cup chopped walnuts or pecans (this is optional, but I love using pecans in mine.(
Using an electric mixer, beat butter, Splenda, and molasses until creamy and well blended. Add eggs, one at a time, and beat well after each addition. In a separate bowl, stir together ground almonds, vanilla whey protein powder, oat bran, baking soda and salt. Add this mixture, about 1/2 cup at a time, to butter/Splenda mixture, beating well after each addition, until it is all beaten in. Stir in nuts and chopped chocolate bars. Drop by rounded tablespoons onto cookie sheets sprayed with non stick spray.
*These will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, you'll have to flatten them a bit.
Bake for 10 minutes, or until golden.