chocolate goodness

in an attempt to talk about some healthy chocolate options without all the negative posts from the last chocolate fix discussion board i decided to start a new post with a recipe for chocolate chip cookies that i am making this morning.

i found the recipe on whole foods and i like the way they talk about the cookies at the begining of the recipe -- as a more healthy version of our childhood favorties. in addition, the nutrional info seems really good per cookie:

76 calories, 3.3g total fat, 1.3g saturated fat, 1.3g monounsaturated fat, 0.6g polyunsaturated fat, 0.9g dietary fiber, 2g protein, 11g carbohydrate, 6mg cholesterol, 44mg sodium
Good source of: isoflavones

so, without further ado, here's the way to make them. i will post back later to tell you all how they turned out.

best, carrieanne

Chocolate Chip Cookies

Makes 5 dozen

The chocolate chip cookies of our childhood are not really the best choice for grownups: They're loaded with fat, in the form of butter, chocolate, and nuts, and a lot of that is saturated fat. But there's nothing really like them…or is there? This recipe contains much less fat (some of it olive oil, rather than butter). Oats add satisfying texture (and heart-healthy soluble fiber) while soy nuts, which taste like roasted peanuts, supply beneficial isoflavones. So the cookies are still a treat, but a guilt-free one.

1 cup old-fashioned rolled oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
4 TB unsalted butter, at room temperature
3 TB extra-light olive oil
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 TB low-fat (1%) milk
1 large whole egg
1 large egg white
1 tsp vanilla extract
1 cup roasted unsalted soy nuts (4 oz)
1 cup semisweet mini chocolate chips
Preheat oven to 375°F. Spread oats on baking sheet and toast 10 minutes or until golden brown.
Meanwhile, on a sheet of waxed paper, combine flour, baking soda, and salt.
In a large bowl, with an electric mixer, beat butter, oil, granulated sugar, and brown sugar until smooth. Beat in milk, whole egg, egg white, and vanilla until well combined. Fold in toasted oats, flour mixture, soy nuts, and chocolate chips; mix well.
Drop by rounded teaspoonfuls 2" apart onto lightly greased baking sheets. Bake 10 minutes or until cookies are set and golden brown. Remove from baking sheets and cool on wire racks.

Link

Sun. Jan 8, 11:19am

Thank You!

Thanks you so much! I love baking but sinc ei have tried to lose wieght, i cannot bake anymore due my consuming about 1/2 of what i bake! lOL
At least this way, it wont be as bad when i DO bake again! :)

Sunday, January 8, 2006, 11:41 AM

update on the recipe

so i made the cookies and didn't use the soy nuts but MAN these were delicious! everyone ate tons. try them out.

Sunday, January 8, 2006, 10:03 PM

choclate chip cookies

Could you use Splenda in the recipe and cut out even more?

Sunday, January 8, 2006, 11:26 PM

Splenda

My doctor told me to use regular sugar in everything but use less. Splenda, equal etc are not good for you. Ask your doctor and see what they have to say.

Monday, January 9, 2006, 12:58 AM

another healthy recipe

So, I just got another great recipe in an email and thought i'd post it here. it sounds easy and very low fat. Who wouldn't want that? (though as per Kate's blog today, I'm thinking that chocolate is my trigger food and that I don't know how to eat just ONE portion of something like this). Here's to hoping one day I will.

Carrie

Tofu Chocolate Cake.

The simple recipe (you can find it online at www.sunrise-soya.com/desserts.html) calls for a box of Betty Crocker – we used Dark Chocolate cake mix – and a package of Pete’s Tofu Dessert. We picked up the Caramel variety, but any will work (the caramel was only a subtle flavour in the final cake).

Just add the tofu to the mix with a ¼ cup of water, and omit the eggs and oil. It reduces the fat content from 11g to 0.5g – while still tasting absolutely divine!

We found it baked the best in large ramekins, but you can also use a muffin tin if you’re staring at your screen thinking “what the heck is a ramekin”. The final dessert is more like a molten lava cake – so don’t keep sticking it back in the oven until it gets firm (who really has that patience?). In less than a half hour - including the prep time - you’ll be enjoying soft, warm, chocolate goodness.

Wednesday, January 11, 2006, 5:25 PM

and, about portion control

just thought i'd tell you all my stragedy to avoid overeating those choc. chip cookies. they were so good and i knew i'd want more than just one cooke so here's what i did:

i only made two dozen cookies (the recipe yields 5) to bring to the football game and then froze the rest of the dough so that i couldn't come home and make more right away, or indeed, eat the dough from the fridge.

i was even thinking that next time i might freeze the dough in teaspoon size portions so that i could simple take ONE out of the fridge and cook it, rather than cook, say, a dozen and end up eating them all.

i imagine if i make the cake i'll do something similar. it's all about eating just one portion (i should admit that i ate 3 cookies). but i want to learn how to have delicious/healthy goodies as well as lose weight and, i believe that almost "everything in TRUE moderation" is ok.

best, carrieanne.

Wednesday, January 11, 2006, 5:31 PM

i have trouble with chocolate in general-love it, all kinds of it! i do find-if i'm looking for a quick fix . . .dark chocolate is the way to go . . just a piece or two of high quality will satisfy you a lot quicker than milk chocolate . . .and it's a lot better for you!

Wednesday, January 11, 2006, 5:39 PM

anybody figure out how many points per cookie?

Wednesday, January 11, 2006, 7:49 PM

Chocolate Haystacks from WW site

People love those chocolate haystack cookies. Essentially you melt a Hersheys bar and mix in some Fiber One cereal. One cookie = 1 point but two cookies = 3 points, so they add up.

Thursday, January 12, 2006, 10:11 AM

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