Double Chocolate Cookies - Gluten Free

I was thinking about a dessert for Penny, and I found this recipe that I think she will like.

 

Ingredients:

• 1  egg white
• 1/2 cup (113 gr) low fat cottage cheese
• 1 tsp vanilla extract
• 4 tbsp coconut oil
• 4 tablespoons (50 gr) raisins
• 1 cup (81 gr) Rolled Oats (or instant oats)
• 1/3 cup (29 gr) unsweetened cocoa powder
• 2 tbsp honey
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (90 gr) chocolate chips
  

 

Instructions:

1. Preheat the oven to 375 F. Prepare a baking sheet with parchment or silpat mat.
2. Using a food processor, blend together the rolled oats, egg white, cottage cheese, and raisins until the raisins are teeny pieces well mixed inb.
   
3. Blend in the honey, vanilla extract, and salt.
4. Add the baking powder, baking soda, cocoa powder and coconut oil. Whirr until the ingredients are fully combined.
5. Fold in the chocolate chips.
6. Drop a large cookie scoop (~ 2 tablespoons), scoop batter on to pan,
   (I made 16 cookies.)
7. Bake 10-12 minutes or until the center of the cookies are seem firm.
8. Move cookies to a wire rack to cool.
9. Store cookies in the refrigerator up to 10 days or in the freezer up to 60 days.
   
   

Carole's Notes:

We liked these, especially still warm with some milk.

The recipe is lightly adapted from https://skinnyfitalicious.com/chocolate-cottage-cheese-cookies/