1/4c dried cranberries
1/2 tsp vanilla extract
1/3c unsweetened cocoa powder,sifted
1c canned white cannellini beans, rinsed/drained
1/4c reduced-fat peanut butter
2 TBS agave nectar
3 large egg WHITES
4 packets (about 4gr) powdered stevia (ie. sweet leaf)
1/4c puffed millet cereal (ie. arrow head mills brand)
1/4c peanut butter chips
Preheat oven to 375 F. line 2 cookie sheets with parchment paper (waxed will smoke), and spray LIGHTLY with cooking spray —set aside.
In a small bowl, place cranberries. Pour hot water over them untill they're covered, let soak.
In a food processor (or Ninja) bowl combine: vanilla, cocoa, cannellini beans,peanut butter and agave. Blend untill smooth (~3 min.) Scrape sides of bowl @ 1/2 way point during blending
4.Use a mixer bowl, with a whipping attachment beat the egg whites until they form soft peaks. GRADUALY beat in the stevia…continue to beat until creamy and nearly stiff. Add 1/3 of this egg-white miture into the cocoa bean mixture in the food processor. Blend to combine, about 30 seconds. Now take 1/2 of this blended mixer..to fold it into the egg-whites you whipped in the blender then the other 1/2 to fold in until they are almost fully combined.
5.Drain the liquid from the cranberries and fold them into the batter, add the millet cereal. Fold everything into the batter until the berries and millet are evenly dispersed and the cocoa mixture is compleatly blended
Drop spoonful mounds of batter onto the prepared cookie sheets; spread the batter into a 2" diameter. Sprinle (place) peanutbutter chips on top of your cookies.
Bake for 12 - 14 min. rotating the pans one turn at the halfway point of baking. Using a metal spatula, transfer the cookies onto a wire rack to cool. (if you don't they'll be stuck to the paper)
***If you want to save calories omit the cranberries and peanut butter chips and save 21 calories/serving ENJOY!!!!
- 55 calories
- 1g fat (1gr sat fat/ 0g mono/0g poly)
- 0mg cholesterol
- 69mg sodium
- 9gr carbohydrat
- 1gr fiber
- 3gr protien