A couple of months ago I saw a recipe for Chocolate Sweet Hearts in my Everyday Food Mag. It intrigued me and I immediately thought of a few ways to tweak it a bit for GreenLiteBites. I finally got a chance on this snowy Monday to give it a try.
Well... I'm SO happy with the results! The toddler and I had a BLAST making them, they tasted great and they are SUPER light! Even the husband liked them and let me tell you, he's not easy to please on the cookie front.
The thing I like most about these cookies is the versatility of the dough. It's super easy to work with. The thinner you roll it out the crisper the cookie. Use it with cookie cutters, roll into balls and squish with a fork, even top with sprinkles (one guess who's idea that was) 🙂
Ingredients
- 1 cup (120g) Whole Wheat Flour
- ¼ cup (20g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ salt
- 2 tablespoon butter
- 4oz semi-sweet chocolate chips
- 1 tablespoon (20g) molasses
- 1 ounce fat free cream cheese
- 1 egg
Instructions
Pre-heat the oven to 350 degrees.
Mix the flour, cocoa powder, baking soda, salt and set aside.
Melt the butter, chocolate chips and molasses over very low heat or in a double boiler. Stirring constantly.
Once the chips and butter are melted, remove from heat. Started beating the chocolate mixture on low adding the fat free cream cheese and egg. The cream cheese may seem lumpy. Beat for about 2 minute until smooth, although you will see some white specks from the cheese. Continue to beat, slowly adding the flour mixture. Once the flour is all incorporated the dough will be thick and sticking to the beater. Don't worry it's easy to remove.
Take half the dough and place it on parchment or wax paper (I sprayed the wax paper with a bit of spray just in case) top with another strip of paper and roll out to ¼ inch or less. The thinner you roll the crisper the cookie will be but the harder to work with.
Once you have it rolled out, lay the dough (still in the paper) on a cookie sheet and place it in the freezer. It will be easier to work with. Repeat the rolling process with the second half of dough.
Remove the first from the freezer, peal away top wax paper and cut using your favorite cookie cutters.
Pace on a cookie sheet and bake for 8-10 minutes.
Note: Instead of rolling out you could hand roll the dough into half inch in balls and then squish with a fork, similar to peanut butter cookies.
Since it these were snow day cookies I thought I'd share some candid shots I took while waiting for the cookies to bake. 🙂
As for nutritional information, I was able to get 40 cookies. So I'm estimating 3 cookies a serving.
📖 Recipe
Chocolate Cookie Crisps
Ingredients
- 1 cup 120g Whole Wheat Flour
- ¼ cup 20g unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ salt
- 2 tablespoon butter
- 4 oz semi-sweet chocolate chips
- 1 tablespoon 20g molasses
- 1 ounce fat free cream cheese
- 1 egg
Instructions
- Pre-heat the oven to 350 degrees.
- Mix the flour, cocoa powder, baking soda, salt and set aside.1 cup 120g Whole Wheat Flour, ¼ cup 20g unsweetened cocoa powder, ½ teaspoon baking soda, ¼ salt
- Melt the butter, chocolate chips and molasses over very low heat or in a double boiler. Stirring constantly.2 tablespoon butter, 4 oz semi-sweet chocolate chips, 1 tablespoon 20g molasses
- Once the chips and butter are melted, remove from heat. Started beating the chocolate mixture on low adding the fat free cream cheese and egg. The cream cheese may seem lumpy. Beat for about 2 minute until smooth, although you will see some white specks from the cheese. Continue to beat, slowly adding the flour mixture. Once the flour is all incorporated the dough will be thick and sticking to the beater. Don't worry it's easy to remove.1 ounce fat free cream cheese, 1 egg
- Take half the dough and place it on parchment or wax paper (I sprayed the wax paper with a bit of spray just in case) top with another strip of paper and roll out to ¼ inch or less. The thinner you roll the crisper the cookie will be but the harder to work with.
- Once you have it rolled out, lay the dough (still in the paper) on a cookie sheet and place it in the freezer. It will be easier to work with. Repeat the rolling process with the second half of dough.
- Remove the first from the freezer, peal away top wax paper and cut using your favorite cookie cutters.
- Pace on a cookie sheet and bake for 8-10 minutes.
Notes
- Instead of rolling out you could hand roll the dough into half inch in balls and then squish with a fork, similar to peanut butter cookies.
roni
Melody - I never tried but can you use sugar free chocolate? I'm not sure how it would melt but it may work!
Melody
P.S. What a lucky boy! Your pictures and videos always seem so homey.
Melody
I would LOVE to make this recipe for my diabetic parents but was wondering if Roni or anyone knows of a way to make this sweeter without using chocolate chips? Perhaps a substitution of some sort? Thanks!
Ashley
Those look delicious!!! I'll have to try them soon--I've been craving chocolate like crazy lately!
And Ryan and Irish are sooooo cute.
roni
Hi Beth! It is still good... Just use RonisWeigh for 10% off anything! 🙂
Beth M.
This isn't about the cookies...although they look yummy! I was looking for your vitamuffin code to order from the website...is it still good? and if so, what is it? 🙂 Thanks!
roni
They need them. They are actually not too sweat the way it is removing them would probably bee to bland. But hey.. my philosophy is... you never know until you try! 🙂
Laura
These look great, Roni! Do you think they would still be tasty without the chocolate chips? Or do they add a necessary flavour/sweetness?
Gina
Those look really tasty and they seem so easy to make. That's awesome that 3 cookies are only 105 calories...sweet!
Thanks Roni,
Gina
Hally
Hi Roni,
We've got a super SUPER rainy day here, so I checked your site for creative toddler cooking.
Low & Behold...your toddler and my toddler cooking in the same jammies on the same day!
I'll take a picture and email to you! 🙂 We made the lemon poppyseed muffins instead, though and I added almond slices because those are MY favorite!
Happy Cooking,
Hally
Krista S.
Oh Roni! Ryan and Irish are too cute for words. These cookies sound really great. I baked some full fat, full sugar, white flour snickerdoodle blondies yesterday and they were awesome. Good thing I sent most of them with the Other Half to share with his work buddies.
Lauren
So excited to try these - I subscribe to EveryDayFood and have been meaning to make these. I'm thrilled at trying an even healthier version!! I'll post my feedback when I do.
Christy
Beautiful pictures of Ryan and Irish. I cannot believe the snow storm that hit the east coast!!
Anyways these cookies look yummy. I cannot wait to try them. I really liked your chewy chocolate bites cookies so I am sure these will be good too.