This recipe took almost three weeks of trial and error before I perfected it. But the fantastic result was well worth the aggravation! With three kinds of chocolate for flavor—cocoa powder, cacao nibs, and chocolate chips—you won't miss the fat and sugar in the standard version of this most beloved cookie. Pour a glass of (skim) milk and get happy.
Recipe information
Yield
Makes 20 cookies
Ingredients
Preparation
Step 1
Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
Step 2
In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
Step 3
In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.
Step 4
Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips on top of the cookies.
Step 5
Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.
