Imagine a cross between a chocolate chip cookie and a chocolate chip muffin. (But it’s a low fat, whole-grain cross of course.) One chocolate chipper is a guilt-free way to satisfy a sweet tooth or kick a chocolate craving – but I suggest keeping extras in the fridge or freezer so you aren’t tempted to eat them all!
- 1 ½ cups Splenda granulated or sugar
- 1 ¼ cups whole wheat pastry flour
- ¼ cup milled flaxseed
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- ½ cup egg whites
- 1 tablespoon vanilla extract
- 1 tablespoon macadamia nut oil
- 2 ounces mini semisweet chocolate morsels
- cooking oil spray
- Preheat oven to 375°F.
- Combine Splenda, flour, flaxseed, cocoa, baking powder, baking soda, and salt in a large bowl and stir to mix.
- In a separate bowl, stir to combine applesauce, egg whites, vanilla, and oil.
- Pour liquid ingredients into dry ingredients, and mix just until dry ingredients are moistened. Stir in chocolate chips.
- Coat a 12-well muffin tin with cooking oil spray and divide dough evenly between wells.
- Bake for 9 minutes and promptly remove from oven. Allow cookies to stand for 10 minutes, then wrap individually in plastic wrap and store in refrigerator or freezer. (To reheat a frozen chipper, remove plastic wrap and microwave for 30 seconds).
Makes 12 servings
Per serving: 114 calories, 4 g total fat, 0 g saturated fat, 0 mg cholesterol, 18 g total carbohydrate, 3 g dietary fiber, 4 g protein, 207 mg sodium.
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Georgie, they not only look great, but that is the cutest name I have ever heard of for a dessert! Definitely going to try these out.
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These look great. Do you think there is a problem leaving out the macadamia nut oil? My sun has nut allergies. Thanks! Great site too.
No problem at all, I would substitute canola oil instead. But leaving it out completely may not be much of a problem. If anything, it would make them a bit more dry, but you can also bake them a bit less and be careful to keep them wrapped so they don’t dry out.
Let me know how it goes!
Georgie
These do look wonderful! I will have to make them!
I made these- YUM!!!! I will reduce sugar next time, though, I think. I did a scant 1 1/2 cups this time and it was sweet so really scaling back (1 cup) next baking. These were a ginormous hit w/ the family. GI-NOR-MOUS!
Hooray! Glad to hear! Thank you for letting me know!
[...] and wanted to bake up a batch of something for my post-workout carb snacks. I was thinking that Chocolate Chippers would hit the spot, and decided to bake them. But once I started gathering the ingredients, I saw I [...]