What if I were to tell you that you could eat 11 Skinny Chocolate Pudding Cookies for 100 calories combined? Would you be into it? Let me answer that for you. YES. I love these cookies. Surprise, surprise. I love all cookies. Y’all know this. But these cookies. Low carb, chewy and gooey, chocolate through and through. I could eat a million, or 11 anyway. Look at these photos. Their insides are made of pudding. Pudding, people! Also, I want to warn you. These are not exactly simple to make, only in the sense that if the eggs are whipped too long and lose their height, the cookies will not have the same texture. So the goal is to follow the directions step by step. To be honest, perfecting these cookies took me a while. When making these Skinny Chocolate Pudding Cookies, you should consider some awesome kitchen tools:
Cookie Monster Clutch I Cookie Phone Case I Cookie Sheets and Cooling Tray I Copper Mixing Bowls I Macaroons I Copper Cookie Jar I Cookie Spatula I Pink Florals I Nature Marble Tray I Gray and Gold-Handled Tray
Favorites? Hello . . . there is an actual cookie monster clutch, so . . . Also, I love florals and that pink arrangement is my new favorite thing that I must have. And finally, my middle name should probably be marble because it’s my favorite thing in the world right now and that marble tray with the gold handles is to die for!
- 1/2 cup liquid egg-whites (67 calories)
- 1/4 teaspoon vanilla extract (3 calories - optional)
- 1/4 teaspoon cream of tartar (2 calories)
- 1/2 teaspoon xanthan gum (optional)
- 1/4 cup granulated Truvia Baking blend (100 calories)
- 1/4 cup powdered Truvia Baking Blend (100 calories)
- 1/4 cup Unsweetened Hershey's Special Dark Chocolate Cocoa Powder (40 calories)
- Preheat oven to 225F.
- In a small blender, such as a bullet, combine 1/4 cup Truvia Baking Blend (if not yet powdered) xanthan gum if desired, and cocoa powder. Blend until the mixture has turned to powder, about 1 minute, and set aside.
- Pour egg-whites, vanilla extract (if using), and cream of tartar into a large mixing bowl and beat on medium speed until mixture forms soft peaks. Gradually add 1/4 cup granulated Truvia Baking Blend until peaks are stiff and shiny.
- Using a spatula, gently fold in 1/4 of sugar/cocoa mixture, and repeat with remaining mixture until incorporated.
- Spoon your batter, which should be light and foamy like whipped cream, onto a sheet of parchment paper (which should be positioned on an oven-safe tray). On the parchment, keep a small space between each spoonful so that they don't bake together in the oven. Your cookies should be about 1.5 - 2 inches in diameter. I made about 30 cookies. If you need two sheets of parchment paper, go for it! I know I did.
- Place your oven-safe tray in the oven and bake for approximately 18 - 20 minutes.
- After timer buzzes, reduce oven to 200F and bake for approximately 18 - 20 additional minutes.
- After final timer, turn off oven and allow your cookies to bake, untouched, for at least 2 hours, longer if you prefer.
- Don't open the oven while waiting. I know it's tough, but it could ruin your cookies!
- After 2 hours, remove and enjoy!