Alright everyone!!! Here is the cookie/brownie recipe that I was telling you about. I have been working on this for a few weeks now but have to admit I have not tried them yet. I have put the recipe together in a way where you get the most out of your macros without compromising taste!! We shall see. I will not be making these until this weekend but if anyone wants to make them before then let me know how they turn out!! We will see!!! That is what is so awesome about cooking and baking...good old trial and error!!! This is how I do it my friends. I make it then i tweek it!! I am just letting you in on the process before I perfect it!!
So let us perfect it together!!! Please give me updates on this one if you do venture to try your hand at this recipe!! If not I will let you know how they turn out this weekend!!! Until then, Happy baking and a creating!!! Recipe is at bottom of this message!!:o)
Brownies :
• 1 teaspoon(s) instant espresso coffee powder
• 1 teaspoon(s) hot water
• 1/2 cup(s) unsweetened cocoa
• 1/3 cup(s) brown rice flour
• 1/3 cup(s) whole wheat flour
• 1/2 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1/8 teaspoon(s) ground cinnamon
• 3/4 cup(s) sugar
• 1/3 cup(s) cottage cheese
• ¼ cup apple sauce
• 2 tablespoon(s) honey
• 1 teaspoon(s) vanilla extract
• 3 egg whites
Frosting:
• 1 ounce(s) unsweetened chocolate, coarsely chopped
• 3 tablespoon(s) water
• 1 teaspoon(s) trans fat–free vegetable oil spread, (60% to 70% oil)
• 2/3 cup(s) confectioners' sugar
• 1/2 teaspoon(s) vanilla extract
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Directions
1. Prepare Brownie Bites: Preheat oven to 350 degrees F. Grease large cookie sheet. In cup, stir espresso powder into hot water until dissolved. Set aside.
2. In large bowl, combine cocoa, flours, baking powder, salt, and cinnamon. In medium bowl, whisk sugar, cottage cheese, honey, vanilla, egg white, and espresso mixture until mixed. With spoon, stir wet mixture into flour mixture, then with hand, press dough just until thoroughly blended.
3. With lightly greased hands, shape dough by heaping measuring teaspoons into 1-inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly. Bake 7 to 8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool. Repeat with remaining dough.
4. Prepare Frosting: In microwave-safe small bowl, heat chocolate and water in microwave oven on High 45 seconds; stir until smooth. Stir in vegetable oil spread, then confectioners’ sugar and vanilla. Cool frosting slightly. Dip top of each cookie in frosting. Set aside to allow frosting to dry. Store brownies in tightly covered container with waxed paper between layers at room temperature up to 3 days or in freezer up to 1 month. The brown rice flour might make them lighter in texture...just a side note!!!
Serving size = 1 cookie
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