Rocco's Healthy Triple-Chocolate-Chip Cookie Recipe

by The Z Living Editors
2 weeks ago
  • Total Time: 30 Mins
  • Cook: 20 Mins
  • Prep: 10 Mins
  • Serves: 20
  • Level: Beginner
America's favorite healthy cookie recipe now has triple the goodness and triple the chocolate! Chef Rocco DiSpirito of Z Living's popular show Now Eat This!, designed this Triple Chocolate Chip Cookie recipe that cuts fat and sugar down to almost nothing, without sacrificing any of that great flavor in this favorite dessert. 

It was not an easy task as Rocco explains: "This recipe took almost three weeks of trial and error before I perfected it. But the fantastic result was well worth the aggravation! With three kinds of chocolate for flavor—cocoa powder, cacao nibs, and chocolate chips—you won't miss the fat and sugar in the standard version of this most beloved cookie. Pour a glass of (skim) milk and get happy."

Check out more about Now Eat This! here and find out where to watch the show.

Time to take Rocco's lead and starting inventing your own healthy cookie recipes! Start baking!

Ingredients:

  • Nonstick cooking spray
  • 1/2 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 cup canned white cannellini beans, rinsed and drained
  • 2 tablespoons light agave syrup
  • 3 large egg whites
  • 1½ cups granulated Splenda
  • 1/4 cup dark chocolate-covered cacao nibs
  • 1/4 cup mini chocolate chips

Directions: 

  1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.
  2. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.
  3. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the Splenda. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Bend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cocoa nibs are evenly dispersed and cocoa mixture in completely incorporated.
  4. Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.
  5. Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

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