A long time ago I pleaded and begged chocolate to please, leave my life! It was like a toxic friend teasing me and taunting me everywhere I looked. I tried to avoid the sinful allure but it continued to call my name every chance it got!
Then I realized (with great relief) that my old friend chocolate would never leave no matter how hard I tried. It loved me too much, especially my thighs, and like a big girl I sucked it up and decided to endure my torturous love affair with it forever.
But I decided to do some sneaking around of my own. After experimenting with some recipes, I found I could eat this devilish delight and keep the inches from adding on...yes!
This cookie is not loaded with sugar or fats, yet it has the most wonderful cocoa flavor with a soft, cake-like texture. They remind me of a brownie bite, but much lighter.
So, does a guilt-free chocolate cookie exist? If not, this one is pretty darn close!
2 T. butter, room temp
2 oz. reduced-fat cream cheese
6 T. sugar (or a sugar substitute)
3 T. amber agave nectar
1 egg white
1/2 t. vanilla extract
1/2 c. all-purpose flour
1/2 c. whole wheat flour
1/2 t. baking soda
3 T. baking cocoa
1/2 c. semi-sweet chocolate chips
1. In a large bowl, cream the butter, cream cheese, agave, and sugar with an electric mixer. Add in the egg, egg white, and vanilla. Mix well. In a small bowl, combine the flours, cocoa, and baking soda. Slowly add the flour mixture to the wet ingredients, mixing just till combined. Stir in the chocolate chips.
2. Use a small cookie scoop and drop onto a lined baking sheet. Bake in a 375 degree oven for 7-10 minutes or until edges are set. Cool on a wire rack. Yields: 2-1/2 dozen
Thank you, chocolate, for sticking around in my life. I need you!