Chocolate chip cookie

Are you on a diet? Looking for a low calorie, healthy dessert to satisfy your sweet tooth?

Ingredients:

1 cup Canned White Cannellini beans (rinsed and drained)

1/3 cup Chocolate chips (semi-sweet)

1/3 cup Cacao powder (unsweetened)

2 Egg whites

1 cup Artificial sweetener (Splenda granulated)

1 1/2tbsp Agave syrup (light)

1/2tsp Vanilla extract

Cooking spray (for coating)

Also required:

Baking sheet

Parchment paper

Electric Hand mixer

How to:

• Preheat oven at 375 degrees. Line a baking sheet with parchment paper coated with cooking spray.(I coated with Organic Extra virgin coconut oil)

• Beat the egg whites with a hand mixer(whip attachment) until soft peaks form.

• Now add the artificial sweetener slowly and beat until its creamy and stiff peaks form, and keep it aside.

• Then, grind the beans, cacao powder, agave syrup and vanilla extract together until smooth, scraping the sides.

• Then add 1/3rd of creamy mixture with the cacao-beans mixture and blend for 30 secs.

• Now, fold the cacao mixture with the remaining creamy egg mixture until combined .

• Add the chocolate chips and gently fold to incorporate well to the batter.

• Drop spoonful of the cookie batter onto the sheet and spread out to form circles.

• Bake for 20 mins, rotating the sheet one turn halfway through baking.

• Transfer the cookies to a wire rack with a flat spoon or spatula to cool.

Mmmm! Crunchy outside, warm, soft and chocolaty inside.