Let's be honest folks: I watch what I eat carefully. I log everything, even if I'm going crazy overboard (Yes, I ate 4 donuts yesterday. They tasted good). But I have the world's biggest sweet tooth. Combine that with the fact that I live with two people who could care less what they eat, it makes staying on track tough.
An online friend mentioned a blog called Chocolate Covered Katie a while back. It's a healthy desert blog. I don't necessarily even have easy access to some of her ingredients unless I order online or go to a certain grocery store that I always end up buying way more than I came in for (and unlike the blogger, I am not vegan), but they are still lower in sugar and she provides all kinds of substitution options. My first recipe was her Sweet Potato Chili, which I would have blogged about – except my mother and I finished it before I could think to snap pictures (I've already been told that I have to make it every time my father is out of town now). Having the house to myself today, I decided to try one of her wonderful sounding desert recipes – with my own spin.
While I know the dangers of experimenting with recipes I've never made before, I have been craving spiced chocolate lately. So I ended up playing with these Double Chocolate Brownie Cookies a little more. My version of the recipe:
Adapted from Chocolate Covered Katie
Makes 1-1/2-2 dozen
1/2 cup flour
1/4 cup cocoa powder
1/4 tsp baking powder
Scant 1/4 tsp salt
Rounded1/4 baking soda
1/4 cup plus 1 tblsp sugar
1 tsp pure vanilla extract
2/3 cup oil
1 tbsp milk
1 tsp cinnamon
1. In a mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, mix all liquid ingredients. Now pour wet into dry and mix, kneading by hand until fully combined.
2. Roll into roughly 3/4” balls and place on a greased cookie sheet. Refrigerate for at least half an hour.
3. Bake at 325 for 10 minutes. Let cool on pan for at least 10 minutes before moving. Store in an airtight container.
Now, perhaps it was the extra oil and the sugar, but the nutrition info she gives is a little off from my recipe calculator. For the 21 cookies it made, they are 87 calories a piece – on par with most other cookies. Still, I definitely like the fact it only makes 21 cookies. It makes it much easier to finish them off and move on to the next recipe.
Being eggless, they are a tad bit crumbly, and they are a little small (I think I made them slightly smaller than the original recipe intended). But for two bites, you get a rich chocolate taste with a hint of cinnamon. It's kind of hard to not plow through several...or the whole recipe worth.
So...healthy or not, I call these little cookies a two-thumbs up success.