Rocco DiSpirito's Triple Chocolate Chocolate Chip Cookies

I just had to share this yummy recipe that I saw on Dr. Oz a couple days ago. Rocco DiSpirito was on sharing a recipe from his new cookbook that has recipes of our favorite foods made healthier. One of the recipes was the Triple Chocolate Chocolate Chip Cookies. I made them yesterday and they were soooo good. I am very picky about my sweets but this one passed my taste test and it will be my new brownie go to recipe instead of my old box of triple chocolate Ghirardelli brownies that are so bad for me.

Ingredients

Makes 20 cookies

1 serving: 45 calories

1.4 g fat

2 g protein

9 g carbohydrates

0mg cholesterol

2 g fiber

32 mg sodium



½ tsp vanilla extract

1/3 cup unsweetened cocoa powder, sifted

1 cup canned white cannellini beans, rinsed and drained

2 tbsp light agave syrup

3 large egg whites

1½ cups granulated artificial sweetner

¼ cup dark chocolate-covered cacao nibs (I just used double the mini chocolate chips b/c they have the same calorie content)

¼ cup mini chocolate chips



Directions

Preheat the oven to 375˚F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.



In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and the agave syrup, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.



In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the artificial sweetner. Continue to beat the whites until they are creamy and nearly stiff. Add 1/3 of the egg-white mixture to the cocoa bean mixture in the food processor. Blend to combine, for about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add cacao nibs to the batter. Fold batter until cacao nibs are evenly dispersed and cocoa mixture is completely incorporated.



Drop mounded spoonfuls of batter onto the prepared sheets. Spread batter out to form cookies about 2½ inches in diameter. Sprinkle the chocolate chips on top of the cookies.



Bake for 20 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.