Fantastic Low Carb Desert Recipes Uncovered
hello & welcome to milly white cooks!today’s quick and easy step-by-step video is for my skinny chocolate chip cookies recipeand that’s not an oxymoron! my soft, chewy cookies are packed with heart-healthy oats,hazelnuts and of course, dark chocolate chips. and the best thing about these chocolate nutoatmeal cookies is that each one is only 83 calories, with just 4g of total fat and 1gof saturated fat. that means that, compared to the chocolate & hazelnut cookies from mylocal store, these homemade morsels of deliciousness are a third lower in calories and have nearlyhalf the total fat and over two thirds less saturated fat. that’s cookie-tastic news!this recipe is perfect for a valentine’s treat for the one you love, and just to letyou know, it’s from my low fat christmas
& holiday entertaining recipe cookbook, linksto this are in the detail box below. we’ll start by taking a quick look at theingredients list, which as always, i’ll give in both metric and american measurements.to make the chocolate chip cookie dough, you’ll need: 175g of wholemeal flour which is equivalentto 11/3 cups of whole-wheat flour plus 2⽠tsp baking powder. next i have a slightlyunusual ingredient, which is 4 tbsp non-fat dry milk powder, and this really helps keepthese lower fat cookies rich, soft and more-ish. did you know that oats are a heart-healthysuper food as they contain cholesterol-lowering beta glucan dietary fibre and i’m using85g or 1 cup of rolled oats. you’ll need 140g or 10 tbsp of well-chilledsunflower spread. now this is a special ingredient,
it’s a baking blend of brown sugar and stevia,the natural plant sweetener and i’m going to use just 65g which is equivalent to 4â½packed tbsps. you can find this with the sugar and sweeteners in the grocery store, and brandsto look out for include tate & lyle in the uk or truvia in the us and i’ll pop somelinks to these in the description box below if you’re unfamiliar with this blend soyou’ll know what to look out for. next one of my favourite nuts, hazelnuts and i’llbe using 50g or â½ cup of blanched hazelnuts. along with85g or â½ cup of dark chocolate chips. i’m going to use the seeds from this vanilla podor you could use 1 tsp of vanilla extract. and finally, i have1 free range egg size medium in the uk or
large in the us.don’t forget to subscribe to my channel for lots more healthy eating video recipes,now let’s get cooking! start by preheating the oven to 160c fan or350f or gas mark 4. line 2 baking sheets with either baking parchment or silicon bakingmats. roughly chop the hazelnuts.you want them to they look like this, then set these aside.cut the vanilla pod in half lengthwise and scrape out the seeds, and pop them into aramekin. break in the egg and lightly whisk, making sure that the vanilla seeds are wellcombined with the egg. if you’re using vanilla extract instead of a vanilla pod, add thisto the egg and beat together but l love those
flecks of vanilla seeds, they’re tiny explosionsof flavour! set the beaten egg aside too. now you could use your stand mixer fittedwith the paddle attachment to make these cookies, but really all you need are clean hands anda knife, so that’s how i’m going to make mine. in this bowl, i’ve added the flourand baking powder and whisked them together. next, i use a teaspoon and knife to add thesunflower spread into the flour in these little chunks. there, that’s all now in the bowland then i’m simple going to rub the flour and spread together until it resembles coarsebreadcrumbs. whilst i do this, i just wanted to share with you that my chocolate chip cookieshave 38% fewer calories and a massive 71% less saturated fat than the chocolate & hazelnutcookies from my local supermarket! yet they
taste absolutely delicious and utterly decadent.let’s get back to making these soft and chewy cookies, just keep rubbing the fat andflour together by running them between your fingers and thumb and the mixture will soonlook like this. add in the oats and milk powder and rub togetheruntil everything is really well mixed. although i really love my kitchenaid mixer, there’ssomething so satisfying about making cookies by hand. which way do you prefer? let me knowin the comments below! next i’m going to add the sugar and tossthis through and i’m just having one final check to make sure that there are no reallybig chunks of fat left. that looks great, so in go the chopped hazelnuts and chocolatechips and i’ll just toss everything together
to make sure it’s all evenly combined.next pour in the egg and vanilla, making sure you scrape in all those precious seeds. bringthe dough together, i start by using a round bladed knife and then switch to my hands,just lightly kneading the dough together. take care not to be heavy handed as this willmake the cookies tough. just keep lightly kneading and the dough will come togetherjust like this, with the bowl almost completely clean.now i’m going to work on my silicon pastry mat, but you could also just very lightlyflour your work surface and work on that. cut the ball of dough in half, lightly re-shapeone half, then cut this into even sized quarters, then cut each quarter into 4 even sized pieces.roll each piece into a ball like this, and
repeat this process until you have 32 evenlysized balls. now, we’ve got one more stage to go beforewe bake the cookies. as these cookies have less fat and sugar than a standard cookiemix, they won’t spread out so much when they bake, so they need a little help.the easiest and least fussy way to do this is to just lightly pat out each ball usingyour hands just like this, then use a pallet knife to transfer them onto a lined bakingsheet. the cookies will look a bit rustically wonky this way but still taste absolutelyfantastic. however, if you like your cookies to be morerounded then it just takes a very little bit of extra work, and i think it’s worth it.all you need is a 6cm or 2â½â€ round cutter.
place the cutter directly onto the lined bakingsheet then press in one of the balls of cookie dough, evenly flattening it out to the edgesof the cutter, just like this. then simply lift off the cutter and repeat.by the way, if you want to freeze some of these cookies, you would prepare them to thisstage but don’t bake them. instead, place them straight into the freezer and freezeuncovered for 2 hrs. once frozen through, place in a single layer into freezer bagsor container. to bake, remove the quantity that you need from the freezer about 1 hrbefore cooking (or overnight in the fridge) and place back onto a lined baking sheet todefrost, then bake as follows. once all the cookies are ready on the bakingsheets, pop them into the oven and cook for
10-12 mins until pale golden brown, just likethese. oh my, they smell like heaven. however, iam going to allow them to cool on the baking sheets for 10mins to firm up. then i’m goingto transfer to a wire cooling rack to cool completely. before they do though, let’sjust take a look inside one of these, look at that, my mouth is watering.so, here they all are, a perfect gift on valentine’s day or any day for that matter, a heart-healthytreat for the one you love, plus a treat for the cook too. and on that note, i’m goingto tuck into one of these with a lovely hot coffee right now. yum, yum!i really hope you’ve enjoyed this video, please give it a thumbs up, share and subscribeif you have.
you can find this recipe in my low fat christmas& holiday entertaining recipe cookbook, with over 100 heart-healthy recipes for celebrationsthrough-out the year. it’s available as a paperback or kindle book from amazon, oras an ebook from ibooks, nook or kobo, you’ll find all the links in the description boxbelow. i hope you’ll want to watch more videosin my low fat cooking series, like these ones here. please also let me know if you makethis or if you’d like to see a video of any other of my recipes. thank you so muchfor your company and bye for now!
