No Butter almost no Flour Cookies, What?!

In attempt to trim down the ‘growing giant’ also know as ‘booty’ this recipe came about. Apparently the ol’ metabolism must be slowing down, or maybe I’ve just been sneaking a few too many snackies!

Whatever the cause, I’m using this as an excuse to try new and oddball recipes. Not butters, no fats, no flour, GF (gluten-free), ect ect. I have several friends that are GF and also one that is on a strict calorie counting diet for six months. Being aware of different necessary lifestyles only makes me more knowledgeable and versatile…so how can I say no?!

Friday was our St. Patty’s food day at work. Looking for something simple, a sweet, and contents as healthy as possible.  Eghhh, sounds like a nearly impossible task! BUT WAIT-  A Spoonful of Sugar to the rescue! I couldn’t believe my eyes when I saw there was no butter and only 2 tbsp of flour for a batch of 3 dozen. (no cookies without butter or oil?! What? Is this a mistake?! Are they gross?!)

My original goal was to find a chewy cookie to make whoopie pies with green frosting to keep in the green theme. I’ve tried this a few times before to no avail of finding a cookie recipe soft enough- until today!

On first glance, these cookies look crispy and crunchy. Don’t let them fool you! They are incredibly soft and have great flavor. The binding agent here seems to be just the cocoa powder, which uses a lot..but cranks out a ton of cookies. 

Mixed Reviews:  I got several different opinions when handing these out. For the most part, the majority of people thought they were really good…just a little different.  Others said it seemed like it was missing a lot of body (to which of course I had to toss in a smartbutt retort with…”ya….butter or flour…” ha) but I think if you’re attempting to be fat-free and/or gluten-free with a sweet tooth, this is a great guilt-free recipe you have to try. If you have a need for chocolate and for

something different to switch it up…these are a great quick fix, AND really good for 3-4 days opposed to 1-2 days. When you use butter in baking, whatever you’re doing always tastes best when eaten the day of. The really roll down hill quick.

TIPS! : You really need to play around with these until you can tell what time your oven will take to bake them all the way thru. DON’T touch them until completely cooled or you will lose half the cookie.

-Most often with cookies you can remove them after a few minutes and move on, BUT, I found out with these b/c of the lack of ingredients, you really need to let
-Don’t Spray the parchment paper if they try to stickthem completely cool all the way and let the ingredients settle and come together all the way before removing them or you will lose the bottom middle of the cookie onto the parchment paper.

INGREDIENTS

4 egg whites

2 1/2 cups of sugar

1 cup unsweetened cocoa powder
2 tbsp flour
1/2 tsp vanilla
Feel free to add up to one cup of your favorite nuts or dried fruit. The original recipe also called for 1 cup of chocolate chips, but again I wanted to cut out some of the fat. (and I didn’t have any…)
Preheat your oven to 350°F. Line a cookie sheet with parchment paper.

With an electric mixer, beat the egg whites until barely frothy. B

I played around with the baking time and I found that about 9 minutes worked good.eat in the sugar, vanilla, cocoa powder, and flour until the mixture thickens.

Drop a heaping teaspoon of batter onto the parchment paper for each cookie.

FOR THE FROSTING IF YOU DESIRE!

1 cup confectioners sugar

3 tbsp of milk
1/4 cup butter
1 tsp vanilla
food coloring of your desire!
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