Chocolate Cloud Cookies

Not that there are many cloudy days in Arizona, but when there is such a day, it should definitely include chocolate. These cookies are light and airy and one is only 50 calories! It’s basically chocolate meringue, but the addition of chocolate chips brings them to the next level. They are easy peasy, so go ahead and whip up a batch!

Chocolate Cloud Cookies

Servings: 15 cookies

Ingredients

  • 1 egg white
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 tbsp cocoa powder
  • 1/2 cup chocolate chips

Directions

  1. Preheat the oven to 300F.
  2. Using a mixer, beat the egg white at high speed. At first it will turn foamy, and then it should become white and glossy. Beat until the peaks in the batter stand up. This should take around 5 minutes or so.
  3. Continuing at high speed, add the sugar bit by bit, then the vanilla, until combined. The mixture should still be glossy.
  4. Next, gently fold in the cocoa powder.
  5. Then fold in the chocolate chips.
  6. Drop spoonfuls onto a cookie sheet lined with parchment paper.
  7. Bake for about 35 minutes.
  8. Let them cool slightly and then remove from the cookie sheet. Try not to eat them all in one sitting!

Nutrition Information

  • Serving Size: 1 cookie
  • Calories: 50
  • Fat: 2g
  • –Saturated: 1g
  • –Polyunsaturated: 0g
  • –Monounsaturated: 0g
  • –Trans: 0g
  • Sodium: 5mg
  • Potassium: 10mg
  • Carbohydrates: 9g
  • Sugar: 7g
  • Fiber: 1g
  • Protein: 0.5g
  • Vitamin A: 0%
  • Vitamin C: 0%
  • Calcium: 0%
  • Iron: 3%

* This recipe was adapted from Skinnytaste, at http://www.skinnytaste.com/2009/11/chocolate-chip-clouds.html#more.

Double Chocolate Banana Chunk Cookies

So… I was suspicious how a cookie with only four ingredients and no added sugar (besides the chocolate chips of course) could actually taste good. I was mistaken. These are so easy, so good, and so chocolate-y! I don’t know about you, but I am a sucker when it comes to chocolate.  These are moist and chewy and even have a hint of banana flavor too! Yum! You can even try them frozen, I highly recommend it. Oh, and by the way, I did not take this picture… Unfortunately my photography skills are not that good yet. (I could probably use some help haha). But anyways, this recipe is from a blog called EatGood4Life, which is written by a registered dietitian named Miryam. She has lots of other great recipes too, so you should check out the blog if you can! I have provided a link to the cookie recipe for you. You can satisfy your sweet tooth with these healthy cookies at only 60 calories a pop!

 

Recipe Link: http://www.eatgood4life.com/double-chocolate-banana-chunk-cookies-gluten-free-and-vegan/

Peanut Butter Banana Muffins

Not gonna lie I am pretty proud of these muffins! I tried making something similar last week and lemme just say each muffin probably weighed about 5 pounds… These are much, much better. Light, tender, and moist, like a muffin should be. Not too sweet, full of whole grains and fruit and healthy fat from the peanut butter, I think you’ll like these if you try them!! I snuck in some chocolate chips too, but no pressure (even though you really should, haha).

PB Banana Choc. Chip Muffins

Peanut Butter Banana Muffins

Ingredients

  • 1/2 cup PB
  • 2 bananas
  • 2 tbsp. light brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 cup milk
  • 1 cup whole wheat flour
  • 1/2 cup oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup semisweet chocolate chips (optional)

Directions

  1. Preheat the oven to 425F.
  2. In a large bowl, beat the peanut butter and bananas on low speed until well combined. Then in the following order, beat in the sugar, egg, vanilla, and milk.
  3. In a separate bowl, mix the flour, oats, baking powder, and salt. Add these dry ingredients to the wet ingredients.
  4. Using a spatula, combine the dry and wet ingredients just until moist. (Do not overmix!!). Lightly fold in the chocolate chips, if desired.
  5. Spoon the batter (about 1/3 cup) into muffin tins lined with paper baking cups (I sprayed them with oil so they wouldn’t stick).
  6. Bake for about 25 minutes, or until golden brown. Enjoy!!

*This recipe was adapted from the Peanut-Butter Quick Bread recipe in The Good-Housekeeping All-American Cookbook (from 1987, my mom’s old cookbook LOL).