Low Cal Double Chocolate Pillows Food

HEALTHY DOUBLE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
• Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
• Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
• Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
• Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.

LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°.
• In large bowl, combine brown sugar and margarine until light and fluffy.
• Add vanilla and egg white; blend well.
• Add dry ingredients; mix well.
• Mix in chips.
• Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
• Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.

LOW-CAL DOUBLE CHOCOLATE PILLOWS

Steps:

• Preheat your oven to 350 degrees and line 2 cookie trays with wax paper. In a large bowl, sift together the first five ingredients. Mix in the chocolate chips evenly distributing. In a separate bowl, beat the eggs with the oil and extract. Add in the pumpkin and sugar and mix until all is dissolved. Pour the wet into the dry and fold together until fully incorporated(batter will be very thick). Scoop into 24 mounds, flatten, and bake for 10-12 minutes, until puffed and firm to the touch.