4th Annual EatingWell Holiday Cookie Contest
Readers' Choice Sweepstakes - 2008 - Finalists

Lava Rocks

Trying to create a low-fat chocolate cookie for years, this is what I came
up with after several years of trying. Kids don't realize how light it
actually is.

Submitted by: J.G., Stevensville, MI
Active Time: 25 minutes
Total Time: 50 minutes
Yield: 2 dozen cookies

To Make Ahead: Store in an airtight container at room temperature for up
to 3 days or freeze for up to 1 month.

2 1/4 cups sifted confectioners sugar
1/4 cup plus 2 Tablespoons unsweetened cocoa powder
2 Tablespoons all-purpose flour
Generous pinch of sea salt
3 large egg whites
3/4 teaspoon vanilla paste or 1 teaspoon vanilla extract
7 ounces (about 2 cups) pecans, chopped and toasted
1 1/2 ounces bittersweet chocolate, grated
4 teaspoons cocoa nibs

Preheat oven To 325 F. Line a baking sheet with parchment paper or a
nonstick baking mat. Thoroughly stir together confectioners sugar, cocoa
powder, flour and salt in a large bowl. Beat in egg whites, one at a time,
with an electric mixer on low speed. Add vanilla paste (or extract) and
beat for 1 1/2 minutes on high speed, scraping down the sides of the bowl
several times. Fold in pecans, grated chocolate and cocoa nibs until
evenly incorporated. Spoon the dough by heaping Tablespoonfuls onto the
prepared baking sheets, about 2 inches apart. Bake in the center of the
oven until dry and glossy on the surface but soft in the centers when
pressed, 15 to 17 minutes. Let cool on the baking sheet for 5 to 10
minutes. Leaving the cookies on the paper or mat, carefully transfer them
to a wire rack to cool completely, then remove the cookies from the paper
or mat.

Nutritional Information: Per serving: 119 calories; 7 g fat (1 g sat, 3
g mono); 0 mg cholesterol; 15 g carbohydrate; 2 g protein; 1 g fiber; 13
mg sodium; 62 mg potassium.

Source:
<http://www.eatingwell.com/community/kitchen_to_kitchen/lava_rocks_08.html>


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