Best Low Cal Double Chocolate Pillows Recipes
HEALTHY DOUBLE CHOCOLATE BISCOTTI
These biscotti are perfect for any chocolate lover! They're crisp, crunchy, and completely packed with decadent dark chocolate flavor (similar to 72% dark chocolate!). These cookies taste incredible on their own, but they're also fun to dip in coffee, tea, or even hot chocolate for an extra chocolaty treat! Leftovers should keep for at least two weeks if stored in an airtight container, and they also freeze (and ship!) really well. This recipe is easily doubled to make more, too!
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
- Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
- Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
- Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
- Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.
CHOCOLATE-MARSHMALLOW PILLOWS
Indulge in chocolate-frosted cookies with a marshmallow center made easier with cookie mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, stir cookie mix, oil, water, egg and pecans until soft dough forms.
- On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
- Bake 7 minutes. Remove from oven; immediately press marshmallow half lightly, cut side down, on top of cookie. Bake 1 to 2 minutes longer or just until marshmallows begin to soften. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in 1-quart nonstick saucepan, melt chocolate chips over low heat, stirring until smooth. Remove from heat. Add whipping cream, butter and vanilla; blend well. Stir in powdered sugar until smooth.
- Spread frosting over each cooled cookie, covering marshmallow. Let stand until frosting is set.
Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 18 g, TransFat 0 g
CHOCOLATE MARSHMALLOW PILLOWS
These cookies are so yummy and fun! The marshmallow stays soft and the rest is chewy, sweet, chocolate deliciousness. They can be made so many different ways too, use chocolate chip cookie dough instead or maybe even peanut butter! Spray kitchen shears lightly with cooking spray to make cutting marshmallows easy. Based on recipe I found at www.bettycrocker.com,so far it has 443 ratings!
Provided by Amber C.
Categories Dessert
Time 1h5m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In a bowl combine cookie mix, oil, water, egg and pecans until dough is soft.
- Drop dough by a rounded tablespoons or a little less ( these are best on the small side so you can get a taste of marshmallow with every bite!) on an ungreased cookie sheet 2" apart. Slightly flatten tops.
- Bake 7-9 minutes; take from oven and quickly press cut side of marshmallow half lightly on top of cookie.
- Bake 1-3 minutes longer or until marshmallow just begins to soften. You can flatten the marshmallow a little if you want.
- Cool 2 minutes on cookie sheet, remove to cooling racks. Let cool completely about 20 minutes.
- Meanwhile in a small saucepan or double boiler, melt chocolate chips over low heat stirring frequently until smooth. Remove from heat and add cream, butter and vanilla; blend well. Beat in powdered sugar until smooth.
- Spread frosting over cooled cookies in a swirling motion covering marshmallow. Let frosting set and enjoy!
Nutrition Facts : Calories 111.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 13.8, Sodium 8.9, Carbohydrate 10.3, Fiber 0.7, Sugar 8.4, Protein 1
LOW-FAT DOUBLE CHOCOLATE CHIP COOKIES
These came from a Pillsbury healthy baking cookbook. They make a small batch, so double if you're serving them to more than a couple of people. Also, the dough can get a little dry near the end sometimes. Adding a little bit of milk or chocolate liqueur will help loosen it up nicely.
Provided by SaraStar
Categories Drop Cookies
Time 38m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Heat oven to 375°.
- In large bowl, combine brown sugar and margarine until light and fluffy.
- Add vanilla and egg white; blend well.
- Add dry ingredients; mix well.
- Mix in chips.
- Drop by teaspoonfuls 2-inches apart onto ungreased cookie sheets.
- Bake for 8-9 minutes. Cool 1 minute before removing from cookie sheet.
Nutrition Facts : Calories 72.4, Fat 3.1, SaturatedFat 1, Sodium 65.2, Carbohydrate 11.1, Fiber 0.6, Sugar 6.4, Protein 1
HEALTHY LOW-CALORIE CHOCOLATE BISCOTTI
NOTE: Thanks to the past review, I have updated the recipe so you shouldnt have any of the problems she had =]. This recipe is: a) Chocolatey and b) healthier. yes, healthier! Great with coffee or a warm drink. Note: i dont remember if when i made whether i greased to pan or used tinfoil.
Provided by I Cant Believe Its
Categories Breads
Time 1h5m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- In a small bowl, beat the eggs and vanilla together, Set aside.
- Combine flour, sugar, baking powder, cocoa and salt in a large bowl.
- Gradually add the egg mixture and beat until dough forms.
- Fold in chocolate chips.
- On a lightly floured surface, roll dough into a log, Place log on greased cooking sheet.
- bake for 20 mins, or until firm to touch.
- Let cool on wire rack for 10 minutes.
- cut log into 1/2 inch thick pieces, Assemble on baking sheet.
- Bake for 10-15 mins then flip each piece and bake for 10-15 mins more, remove from oven and enjoy.
Nutrition Facts : Calories 97.6, Fat 2.5, SaturatedFat 1.1, Cholesterol 35.2, Sodium 40.6, Carbohydrate 17, Fiber 1.3, Sugar 8.2, Protein 2.7
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