Obsession confession: These started out as donut holes but didn’t hold their shape. But since they were SO delicious, I embraced their flatness and renamed them cakies!
1⁄16th of recipe (1 cakie): 48 calories, 1g total fat (0.5g sat fat), 57mg sodium, 10g carbs, 1.5g fiber, 2g sugars, 2.5g protein
You’ll Need: baking sheet, nonstick spray, large bowl, medium bowl, whisk
Prep: 15 minutes • Cook: 10 minutes • Cool: 15 minutes
¾ cup whole-wheat flour
⅓ cup unsweetened cocoa powder
3 tablespoons Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
½ teaspoon baking powder
⅛ teaspoon baking soda
⅛ teaspoon salt
½ cup unsweetened vanilla almond milk
½ cup fat-free plain Greek yogurt
⅓ cup canned pure pumpkin
¼ cup egg whites (about 2 large eggs’ worth)
¾ teaspoon vanilla extract
3 tablespoons mini (or chopped) semi-sweet chocolate chips
1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
2. In a large bowl, combine flour, cocoa powder, sweetener, baking powder, baking soda, and salt. Mix well.
3. In a medium bowl, combine almond milk, yogurt, pumpkin, egg whites, and vanilla extract. Whisk until uniform.
4. Add contents of the medium bowl to the large bowl, and stir until smooth and uniform. (Batter will be thick.)
5. Fold in chocolate chips. Spoon batter onto the sheet in 16 evenly sized mounds. Use the back of a spoon to spread and flatten into 2-inch circles.
6. Bake until a toothpick inserted into the center of a “cakie” comes out mostly clean, about 10 minutes.
7. Let cool completely, about 15 minutes.
MAKES 16 SERVINGS
Chew on This …
A restaurant in New York offers a super-schmancy sundae made with one of the world’s most expensive types of chocolate. It requires a reservation two days in advance, includes edible gold, and costs $1,000! Thanks, but no thanks …