Substitute ingredients to make healthier chocolate brownie cooki - WKOW 27: Madison, WI Breaking News, Weather and Sports

Substitute ingredients to make healthier chocolate brownie cookies


MADISON (WKOW) -- The holidays are getting closer and many people participate in cookie swaps.

Families want to know how to make those cookies healthier. Here are some great ideas to save on calories, fat and sugar. Instead of grabbing the butter, flour and eggs there may be alternatives you can substitute in your cookie and brownie recipes.

Health expert, Kelly Jones, joins Wake Up Wisconsin Weekend to give us a preview.

Here's the recipe she'll make at 6:00 a.m. on Wake Up Wisconsin Weekend.

Healthier Chocolate Brownie Cookies
Serves: 16
·         1 15 oz. can (1-1/2 cups) low sodium black beans, rinsed well
·         2 T. coconut milk
·         1.5 T. peanut butter/nut butter of choice
·         2 T. coconut oil
·         3 T. almond flour
·         ¼ c. unsweetened cocoa powder
·         1/8 c. sugar
·         ¼ c. brown sugar
·         1 t. baking powder
·         1 t. vanilla extract
·         pinch of cinnamon
·         ¨÷ c. cocoa nibs
·         crushed peppermint to sprinkle on top, optional
1.     Preheat oven to 375 and line a large baking sheet with parchment paper.
2.     Combine black beans, coconut milk, peanut butter, and olive oil in a food processor and process until smooth.
3.     Add in almond flour, cocoa powder, sugars, baking powder, vanilla, salt, and cinnamon, and continue processing until combined and mousse-like.
4.     Stir in ¨÷ c. cocoa nibs.
5.     Spoon 16 evenly spaced dollops of the batter onto the baking sheet. Sprinkle with crushed peppermint if desired.
6.     Bake for 10 minutes.
7.     Let cool slightly, then put on a baking rack until they are cooled completely.
8.     ENJOY!!
Store in the refrigerator due to the black beans!
Can add 1 T. instant espresso powder.
Per serving:
Calories – 86
Fats – 5 g
Carbs – 11 g
Protein – 3 g
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