Chewy, chunky recipes to satisfy your sweet tooth -- without extra sugar!
Who doesn't love cookies and brownies, the ultimate comfort foods? Here is a recipe for a to-die-for brownie and a chewy oatmeal cookie (which also happens to have some healthy fiber), both using the new Hershey's Sugar-Free chocolate.
Even with lower-sugar treats, it's important not to go overboard on portion sizes. But these are so tasty that you should find a small portion very satisfying.
Oatmeal-Chocolate Chunk Cookies
Journal as: 1/2 serving of a small muffin or 2 pieces of cookie
5 tablespoons no-trans margarine (with around 8 grams of fat per tablespoon)
3 tablespoons light or fat free cream cheese
1/3 cup packed brown sugar
1/3 cup Splenda
1/4 cup egg substitute (1 large egg can be substituted)
6 tablespoons whole wheat flour (1/4 cup plus 2 tablespoons)
6 tablespoons white flour (1/4 cup plus 2 tablespoons)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 teaspoons vanilla extract
3/4 cup coarsely chopped Hershey's Sugar Free Dark Chocolate Candy (mini bars) or Chocolate Candy (mini bars)*
1 cup quick-cooking oats
- Preheat oven to 375-degrees. Coat cookie sheets with canola cooking spray.
- In mixing bowl, cream together no-trans margarine, cream cheese, brown sugar and Splenda. Add egg substitute or egg and beat well.
- Add flours, baking soda, salt, cinnamon and vanilla to butter mixture and beat until well blended. Stir in sugar free chocolate chunks and oats. Blend thoroughly.
- Drop rounded teaspoons of dough onto cookie sheet (about 15 cookies per cookie sheet). Bake in center of oven for about 6 minutes or until cookies are still soft but lightly browned. Remove cookies and let cool on wire rack.
* About 15 mini bars cut into 1/2-inch chunks with a knife
Makes about 30 cookies
Per 2 cookies: 120 calories, 3 g protein, 14 g carbohydrate, 5.5 g fat (2.3 g saturated fat, 2 g monounsaturated fat, 1 g polyunsaturated fat), 3 mg cholesterol, 2 g fiber, 165 mg sodium. Calories from fat: 42 percent.