Low calorie double choc cookies

Another reasonably low calorie chocolate treat for you today. They turned out a lot better than the pancake-like choc-chip cookies I made a little while ago. I will say though, if you’re after that biscuit-like crunch then I’d go with a full-fat version. These ones were very tasty but again more like little flattish muffins than a cookie. Having said that, they were yummy and very moreish. I think a hint of ginger would have perfected them.

Eggcellent

Not too many ingredients = easy peasy.

Whisk it up

First step – beat the spread, sugar and vanilla until smooth and pale.

Eggy

Beat the egg into the mixture until combined.

Dry ingredients

Sift all the dry ingredients on top of the spread/sugar/egg mix and stir through.

Choc-full of choc-chips!

Now the best part – mix through the choc-chips until combined. I left a few out to decorate the cookies with before they went into the oven.

Ready to bake

Roll a large teaspoon of mixture into a ball and place on the oven tray. I got a bit lazy with this after the first few an ended up just scooping blobs onto the tray. They turned out just as well although not as pretty.

Flatten slightly

Press each biscuit down with the back of a fork. I used my fingers after the first two as the fork was sticking and fingers were a lot quicker! Place a choc-chip on top of each biscuit.

Bake 'em

Bake in a 160 degree fan-forced oven for 10 minutes.

Low calorie double choc cookies

When they’re cooked, leave the cookies on the trays for 5 minutes then cool on a wire rack. Yum!

Double choc cookies (I didn’t write down where I got this yet again but it’s from Recipes Plus or Super Food Ideas magazine)

makes 20, 69 calories & 3g fat per serve

80g reduced-fat table spread
1/3 cup brown sugar
1 tsp vanilla extract
1 egg
1/2 cup self-raising flour
1/2 cup plain flour
1/4 cup baking cocoa
1/4 tsp bicarb soda
1/3 cup (60g) dark chocolate bits

Preheat the oven to 160 degrees fan forced and line two baking trays with baking paper.

Cream spread, sugar and vanilla with an electric mixer until light then add the egg and beat until combined.

Sift flours, cocoa and bicarb soda over the mixture and stir to combine. Add choc-bits and stir til combined. I saved 20 choc-bits to put on top of the cookies.

Roll a large teaspoon of dough into a ball and place on the oven tray. Repeat with the rest of the dough. I gave up on rolling after a few of them. The mixture was sticking to my hands too much. I just spooned it onto the trays in as round a shape as I could. Use a fork to press down the cookies. I also gave up on this after 3 of these as it kept sticking – pressing it down with your fingers works well too. Press one choc-chip on the top of each cookie and bake for 10 minutes.

Leave the cookies on their trays for 5 minutes after removing from the oven then cool them on a wire rack.

Enjoy!