My whole class last week was definitely in need of some comfort food, given that most (if not all) of us had spent many sleepless nights completing a project the week before. Counting my instructors, 10 of the 11 of us are women - and even though I doubt anyone is on a weight-loss regime at the moment there is something to be said for having something more figure-flattering in the break room than store-bought muffins, doughnuts and croissants. Given that one of my classmates has celiac and at least one other is vegan, I try to be fairly inclusive in my offering that way too... that way everyone can share the same thing without having a separation between "safe" foods and "everything else".
I came across this cookie recipe a few weeks ago and couldn't wait to give it a try. I mean, really - vegan and gluten free, but with chocolate and peanuts too? I'm sold! I wound up making my drops a bit bigger than the original, so each cookie is 46 calories instead of the advertised 25, but that's still a far cry from the 160-odd you'll find in a packaged cookie! Heck, these are even light enough that you could sandwich two around a spoonful of my date fudge frosting, your favourite jam or more peanut butter and still have room in your "dessert calorie" budget for a side of fresh berries!
One of the ways I kept the calories low was with Truvia in place of any sort of caloric sweetener. A blend of erythritol and stevia, it's sweeter than sugar without the strong aftertaste that pure stevia can carry. So far, I've found it useful in both baking and beverage-making (their website has lots of ideas too), and I have a modified version of cream fondant I can't wait to try with this sweetener too. What I've found, though, is that with "regular size" batches of cookies, brownies and cupcakes (as opposed to this tiny 10-bite one) you really should use sugar for at least 1/3 of the total amount. Not only does sugar sweeten, but it helps retain moisture, creates air pockets in fat and egg whites and tenderizes... roles that super-sweet substitutes (even natural ones) just can't perform as well.
That said, Truvia is proving to be a boon in our household of sugar-conscious eaters, and adding it to the rotation of natural alternatives is certainly not doing us any harm!
Shared with Gluten Free Fridays
Low Cal Peanut Cookie Bites
¼ cup chickpea flour
¼ cup peanut flour
2 tbsp cornstarch
5 packets Truvia (or 4 tsp Truvia Spoonable)
¼ tsp baking powder
¼ tsp nutmeg
½ tsp natural vanilla extract
⅓ cup unsweetened almond milk
1.5 oz chopped stevia-sweetened dark chocolate
- Preheat oven to 350F and line a baking sheet with parchment.
- In a bowl, combine the dry ingredients. Stir in vanilla, then stir in the almond milk a little at a time, until a dough forms.
- Mix in chocolate pieces.
- Roll into 10 bite-sized balls and place on the tray. Press cookies down slightly with the back of a fork.
- Bake 10-12 minutes.
- Allow to cool before serving.
Total Fat: 2.6 g
Cholesterol: 0.0 mg
Sodium: 6.4 mg
Total Carbs: 5.3 g
Dietary Fiber: 1.7 g
Protein: 2.5 g