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Cooking Healthy: 'Lava' cookies won't cause waist to erupt

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Lava Rock Cookies keep holiday treats healthier by using only egg whites and having no added oil.

By Jim Romanoff

THE ASSOCIATED PRESS

Published: December 10, 2008

More so than most other desserts, cookies are the perfect portion-controlled sweets that -- when enjoyed in moderation -- can be a better option for holiday sweets than a big slice of pie or cake.

And cookies can be made healthier. This recipe for intensely chocolatey low-fat Lava Rock cookies from Eating Well magazine uses only egg whites and no added oil. The recipe does call for two specialty ingredients: vanilla paste and cocoa nibs.

Vanilla paste is equivalent to 1 whole vanilla bean and can be found in specialty baking shops. If you like, you can use vanilla extract instead. Cocoa nibs are bits of roasted and hulled cocoa beans. They can be found at larger grocers and gourmet shops.

The pecans in the cookies are toasted, giving them an extra rich and nutty flavor. Toast pecans in a small, dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, about 2 to 4 minutes.

Lava Rocks

Recipe from the December issue of EatingWell magazine.

2¼ cups sifted powdered sugar

6 tablespoons unsweetened cocoa powder

2 tablespoons all-purpose flour

Generous pinch of salt

3 large egg whites

¾ teaspoon vanilla paste or 1 teaspoon vanilla extract

7 ounces pecans (about 2 cups), well chopped and toasted

1 ½ ounces bittersweet chocolate, grated

4 teaspoons cocoa nibs

1. Heat the oven to 325 degrees. Line 2 baking sheets with parchment paper or nonstick baking mats.

2. In a large bowl, thoroughly stir together the powdered sugar, cocoa powder, flour and salt. Using an electric mixer on low speed, beat in the egg whites, one at a time.

3. Add the vanilla paste (or extract) and beat for 1½ minutes on high speed, scraping down the sides of the bowl several times. Fold in the pecans, chocolate and cocoa nibs until evenly incorporated.

4. Spoon the dough by heaping tablespoonfuls onto the prepared baking sheets, about 2 inches apart.

5. Bake the cookies in the center of the oven, until dry and glossy on the surface but soft at the centers when pressed, 15 to 17 minutes. Let the cookies cool on the pan for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.

Makes 24 cookies.

Nutrition information for one cookie (values are rounded to the nearest whole number): 119 calories; 7 g fat (1 g saturated); 0 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 13 mg sodium.