Chocolate Mint Snowball Cookies
- 3/4 cup whole-wheat flour
- 3/4 cup unbleached white flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mint-flavored, semisweet chocolate morsels (like Nestle Toll House)*
- 3 tablespoons fat-free sour cream
- 3 tablespoons canola oil
- 1/3 cup granulated sugar
- 1/3 cup Splenda
- 1 teaspoon vanilla extract
- 1 large egg (use a brand higher in omega-3s, if available)
- 2 tablespoons egg substitute or 1 egg white, beaten slightly
- Powdered sugar
*If you can't find mint-flavored chocolate morsels, use semisweet ones and add 1 teaspoon of mint extract when you add the eggs to the batter.
- Combine flours, baking powder, salt; set aside. Melt chocolate chips over low heat in microwave or in a small nonstick saucepan.
- In large mixing bowl, beat sour cream and canola oil with sugar and Splenda. Add chocolate mixture and vanilla and beat to blend. Add egg and egg substitute and beat until smooth. Add flour mixture and beat only until blended.
- Split dough into fourths and wrap each fourth in plastic wrap. Freeze until firm (about 20 minutes.)
- Preheat oven to 350 degrees. Shape each portion of dough into about 10 (1-inch) balls, and place on cookie sheets that have been coated with canola cooking spray. Bake for 10 minutes, watching carefully. Once the cookies are cool, dust the tops with powdered sugar, if desired.
40 cookies (20 servings)
Per serving (2 cookies each): 100 calories, 2 g protein, 15 g carbohydrate, 4 g fat, 1.5 g saturated fat, 10 mg cholesterol, 1.2 g fiber, 60 mg sodium. Calories from fat: 36%.
© 2006 Elaine Magee