Skinny Chocolate Cookies
Makes 12 cookies (gluten-free)
1 8 oz package Skinny Noodles Shirataki Spaghetti
2 medium egg whites
3 Tbsp unsweetened cocoa powder
1/8 tsp baking soda
1/2 tsp baking powder
2 tsp Splenda for Baking (honey or Stevia can be substituted)
1 dash salt
Non-stick cooking spray
Preheat oven to 375°F. Open and rinse Skinny Noodles thoroughly with warm water in a strainer. Drain well. In a large dry frying pan, cook Skinny Noodles on high heat. Stir frequently. As Skinny Noodles begin to dry, they will "squeak," losing some transparency and shriveling a bit. Remove from heat. Let cool for 5 minutes. Place dry, cooked Skinny Noodles in food processor and process for 2 minutes, or until noodles look similar to gel. Add rest of ingredients. Process until well blended. Refrigerate mixture for 45-60 minutes. Cover cookie sheet with tin foil and spray with non-stick cooking spray. Drop mixture by teaspoonfuls on to cookie sheet. Bake 10 minutes. Let cool 5 minutes and enjoy!
Add strawberries and water to a blender and blend well. Add sweetener/honey and ice, blend again until ice is dissolved. Add well-drained Skinny Shirataki Noodles and blend well about 30 seconds. Serve immediately and enjoy a refreshing and satisfying smoothie.
Per Cookie: 9 calories, 0g fat, 1.5g carbohydrates, 1g sugar, 0.5g fiber, 1g protein, 0mg cholesterol, 45mg sodium
Option: Sprinkle with chopped hazelnuts (add before baking); adds 4 calories and 0.5g fat per cookie.
Get the recipe for our Mini Skinny Whoopie Pies
with only 28 calories and 3 grams of carbs each!
Click package to shop Skinny Noodles Spaghetti