Double Delicious (24 page)

I heard a lot of enthusiasm for the chocolate chip cookies in
Deceptively Delicious
. So I developed this version, which adds the benefits of whole grains.

Prep:
30 minutes

Total:
40 minutes

Yield:
Makes 20 cookies

• 1 (15-ounce) can low-sodium chickpeas, drained and rinsed
  
• Nonstick cooking spray
  
• 1½ cups white whole-wheat flour
  
• ½ teaspoon baking soda
  
• ¼ teaspoon salt
  
• 6 tablespoons trans-fat-free soft tub margarine spread
  
• ¼ cup granulated sugar
  
• ½ cup firmly packed light brown sugar
  
• ¼ cup unsweetened applesauce
  
• 2 tablespoons nonfat (skim) milk
  
• 1 tablespoon pure vanilla extract
  
• 2 large egg whites
  
• ½ cup semisweet chocolate chips
  

• 1.
  In a mini-chopper, puree the chickpeas until smooth, then set aside. Preheat the oven to 375°F. Coat 2 large baking sheets with cooking spray.
  
• 2.
  In large bowl, mix the flour, baking soda, and salt. Set aside.
  
• 3.
  In another large bowl, beat the margarine, sugars, and applesauce with an electric mixer on low speed for 1 to 2 minutes until smooth. Add the chickpeas, milk, vanilla extract, and egg whites. Blend until smooth. Slowly add the dry ingredients and chocolate chips, and mix with a spatula until the flour is just combined.
  
• 4.
  With a 2-ounce ice cream scoop, drop the dough onto the baking sheets and space each scoop 1 inch apart. Bake until the cookies are golden brown, about 10 to 12 minutes. Cool on the baking sheets 1 to 2 minutes before transferring the cookies to a wire rack to cool completely.
  

Jessica:
I make these large so that you only eat one, but one is enough because they are very satisfying.

1 serving = 1 cookie Calories: 135, Carbohydrate: 20 g, Protein: 3 g, Total Fat: 5 g, Saturated Fat: 1 g, Sodium: 135 mg, Fiber: 2.5 g

Doughnut Cookies

Crafting doughnuts is a perfect holiday baking activity. The two glazes—lemon and chocolate—are so simple to make and kids love to drizzle them on the cookies themselves.

Doughnut Cookies shown with Lemon Cream Cookies (recipe “Lemon Cream Cookies”).

Prep:

30 minutes

Total:

1 hour

Yield:

Makes 50 cookies

• Nonstick cooking spray
  
• 2 cups whole-wheat pastry flour or white whole-wheat flour
  
• ¼ cup granulated sugar
  
• 1 teaspoon baking powder
  
• ¼ cup light olive oil
  
• 2 large eggs
  
• 1 teaspoon pure almond or vanilla extract
  

CHOCOLATE GLAZE

• 2 teaspoons unsweetened cocoa powder
  
• 1¼ tablespoons confectioners’ sugar
  
• 1 tablespoon nonfat (skim) milk
  
• 1 teaspoon pure vanilla extract
  

LEMON GLAZE

• 2 tablespoons confectioners’ sugar
  
• 2 teaspoons fresh lemon juice, from ½ lemon
  
• ½ teaspoon grated lemon zest, from ½ lemon
  

• 1.
  Preheat the oven to 350° F. Coat 2 large baking sheets with cooking spray. In a large bowl, mix the flour, sugar, and baking powder.
  
• 2.
  Make a well in the center of the flour with a wooden spoon. Place the oil, eggs, and almond or vanilla extract in the well. Mix the liquid while incorporating the flour. When most of the flour is absorbed and the dough is firm and no longer sticky, turn it out onto a lightly floured surface.
  
• 3.
  Bring the dough together into a ball. Knead by pressing the dough down onto the surface away from you, gathering the drier crumbs as you continue. Knead the dough 12 to 15 times, until it no longer sticks to your fingers and no dry spots remain.
  

Jessica:

Kneading the dough helps to release the gluten to make it more elastic and easy to handle.

1 serving = 2 cookies

For chocolate or lemon glaze:
Calories: 70, Carbohydrate: 10 g, Protein: 1.5 g, Total Fat: 2.5 g, Saturated Fat: 0.5 g, Sodium: 15 mg, Fiber: 1.5 g

• 4.
  Roll 1 teaspoonful of dough between your fingers and squeeze the ends together to form a doughnut. Place on a baking sheet and repeat with the remaining dough, spacing them about ½-inch apart. You’ll have about 50 mini doughnut cookies. Bake 5 to 8 minutes until the doughnuts are firm but not hard. Transfer to a wire rack to cool completely.
  
• 5.
  To prepare the chocolate or lemon glaze, mix all the ingredients for each glaze with a teaspoon in a small bowl until smooth. Once the doughnut cookies are cool, dip the tops into the glaze. Place on a sheet of waxed paper until the glaze dries, about 20 minutes. Store in an airtight container for up to 3 days.
  

Shepherd:

I like the chocolate.

Sascha:

I like the lemon.

Julian:

I like them both!

Joy:

These mini cookies are just enough to satisfy your little one’s sweet tooth—without going overboard on dessert. Serve them with a cold glass of skim milk.

Lemon Cream Cookies

Hands down, the best cookie I have ever tasted. Our family, and all of our friends, go insane for these. In fact, one friend told me she was “possessed” by them.

Photograph “Doughnut Cookies”.

Prep:

30 minutes

Total:

1 hour 50 minutes (including chill time)