My latest recipe has been chocolate cookies, with no added fats/oils, no added animal products (i.e. vegan) and minimal sugar. Not to mention being high-fibre. And high-protein. They sound pretty boring, and in comparison to chocolate, they are. However, for nibbling something with a hot beverage - say, a hot chocolate - they work well.
I got the recipe from http://blog.fatfreevegan.com/2007/02/valentines-treat-chocolate-cookies-two.html.
She, in turn, modified them from somewhere else.
I added pecans for texture. (Actually, I added walnuts, but I wish I'd added pecans. The walnuts I used had bits of shell in the packet, which added some trepidation to the cookie-chewing experience.) I also replaced 1/4 of the flour with high-protein soy powder, simply because I have some in my pantry and wanted to see what would happen. Likewise, I replaced the sugar with agave syrup - I once bought some because it's in lots of recipes from American vegan cook books. It worked okay. It's made out of the same cactus plant as tequila.
I should add that straight out of the oven, they aren't at their best. You know how fat is a flavour carrier, in a way that plain-flour-and water-dough isn't? They start out quite doughy and chewy. When they are cool, pop them into an airtight container, and over the next day or two, the doughiness gives way to a cakier, chewier texture and the flavour comes out.
INGREDIENTS
1 cup flour (I replaced some with protein powder)
3/4 tsp baking powder
1 tsp cinnamon
Pinch salt
1/2 cup cocoa
2/3 cup brown sugar (or other sweetener)
1/2 cup prunes, pureed in a bit of hot water
1/3 cup soy yoghurt (I used vanilla flavour, it being the only flavour stocked at my supermarket. It works out to be about half an individual container)
1 tsp vanilla
2/3 cup pecans
Magic ingredient - 1 tablespoon balsamic vinegar
Heat oven to 180C/350F. Mix together wet stuff, add dry. Make teaspoon-sized splodges on a greased tray or silicon baking mat. Flatten with wet hands. Bake 10 - 15 minutes.
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