I came across this recipe in the newspaper the other day and saved it
because I am supposed to be on a heart healthy diet. This recipe uses
canola oil instead of saturated fats, not too much sugar, and it uses
whole wheat flower.

I thought the cookies were going to flop because the batter appeared to
be way too runny for cookies. It looked more like a brownie batter than
cookie dough. I was surprised that they turned out looking as good as
they did. They spread out a bit, as they were supposed to, but not all
loose and sloppy. They turned out to have a really nice texture.

Best of all... they are delicious. The chocolate nibs add an interesting
taste and nutty texture. Only problem is that the nibs were available
only in a health food store and were pretty pricey. I guess the price is
not too bad considering that you use few chocolate chips, and
inexpensive canola oil instead of other fats.



Triple Chocolate Brownie Cookies

3/4 cup dark brown sugar
6 Tbsp. Canola oil
2 Tbsp. honey
2 tsp. vanilla extract
1/2 cup organic cocoa powder
3/4 cup whole wheat flour
1/4 cup chocolate nibs
1/4 chocolate chips (with at least 60% cocoa mass or chocolate chunks
with at least 70% cocoa mass)
2 Tbsp. wheat germ
1/4 tsp. baking soda

Preheat oven to 375 F.
Beat together brown sugar, oil, honey, egg and vanilla until creamy,
about 3 minutes.
Beat in the cocoa powder .... carefully... slowly at first then on high,
Beat for one minute.

Stir together flour, cocoa nibs, baking soda and wheat germ. Add flour
mixture to liquid mixture and blend about one minute.

Drop batter on prepared cookie sheets in rounded teaspoons shapes, about
1 inch apart. Bake for 8-10 minutes. Leave on sheets for a few minutes
before transferring to a rack.