Skinny Mini Not-So-Red Velvet Cookies

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Dessert can be the most unsatisfying part of a healthy-eater’s day. I mean, oranges are great and everything, but they aren’t exactly the ooey-gooey-chocolatey-goodness that we all crave…. which is why I love to create ‘skinny’ desserts. Skinny desserts like my Skinny Mini Not-So-Red-Velvet Cookies.

These little beauties have that decadent, punchy, chocolate kick of red velvet cake, but are made with Splenda, egg whites, and unsweetened cocoa powder. Their wee size keeps your cravings satisfied while keeping your waistline in check, and their cakey texture stays soft days after baking.

P1160140But why aren’t they red?

Well, the only reason anything red-velvet is actually red is because of tablespoons upon tablespoons of artificial red food colouring. Other than appearances, there is simply no reason for a scarlet cake or cookie…. which is why I decided to let the true colours of these cookies show. Why consume artificial chemicals if you don’t have to?

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But trust me, what they lack in redness, they make up for in guilt-free goodness.

Skinny Mini Not-So-Red Velvet Cookies
These low-calorie, low-fat, and low-sugar mini cookies pack the same decadent punch as red velvet cake, but without the excess calories and artificial ingredients.
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For the Cookies
  1. 1/2 cup low-fat margarine, softened
  2. 1 cup Splenda
  3. 1 tsp all-natural molasses
  4. 1/3 cup egg whites
  5. 1/2 cup unsweetened almond milk
  6. 2 tsp vanilla extract
  7. 1/3 cup unsweetened cocoa powder
  8. 1/2 tsp baking soda
  9. Pinch of salt
  10. 1 2/3 cup all-purpose flour
To Coat
  1. 1/2 cup Splenda
  2. 1/2 cup white sugar
Instructions
  1. Preheat your oven to 350F/175C and lightly grease a cookie sheet. Set aside.
  2. In a large bowl, cream together your margarine, Splenda, and molasses.
  3. Add your egg whites, almond milk, and vanilla until thoroughly mixed.
  4. Now add your your cocoa powder, baking soda, salt, and flour. Mix into a thick dough; be careful not to overwork.
  5. In a small bowl, mix together your extra Splenda and white sugar.
  6. Shape one teaspoon of dough into a ball (they don't have to be perfect!), and roll in Splenda mixture just enough to cover. Place on cookie sheet.
  7. Bake for 8-11 minutes.
  8. Remove from oven, and let cool on cookie sheet for at least five minutes before removing.
  9. Enjoy!
Notes
  1. In my ongoing quest to make your life in the kitchen easy and enjoyable, this recipe is designed to make an absolute minimum of dishes left over. You have far better things to do than being elbow-deep in soapy suds.
  2. Also, if you prefer your cookies a more traditional size, just use a tablespoon to scoop your dough instead of a teaspoon.
Diary of a Formerly Fat Girl http://diaryofaformerlyfatgirl.com/

Enjoy these little treats after lunch, dinner, or as a perfect 4 o’clock pick-me-up with a cup of tea.

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