I created these today in the hopes that they would curb my craving for brownies. I thought they would have a nasty, chalky consistency and not much flavor but they surprised me! Don’t get me wrong, I wouldn’t take these to a dinner party or anything, but they are actually pretty good. I baked mine in an 8×8 pan, but I think you could dollop them on a cookie sheet and make chocolate cookies since the mouthfeel is more similar to a cookie than a brownie.
I was going to use oat flour instead of regular flour to make them even healthier but decided that 1/2 cup spread over 9 servings was worth tolerating in order to get a better product. I’m pretty sure these would be really rubbery if they were made with oat flour.
Chocolate Flaxseed Brownie / Cookies
2 squares unsweetened baking chocolate
1 1/8 cups flaxseed meal
1 cup Splenda granular
1/2 teaspoon baking powder
4 1/2 Tablespoons egg white
1/2 teaspoon vanilla
1/2 cup flour
1/4 – 1/2 cup water, as needed
Preheat oven to 350. In a glass mixing bowl melt the chocolate in the microwave for 2 minutes. Remove from microwave and stir until completely melted. Add the Splenda until mixed. Add the egg whites, flaxseed meal, baking powder, vanilla and flour. Mixture will be quite pasty and dry. Add water until all ingredients are combined (will still be quite thick, more like a cookie dough).
Bake in 8×8 pan (you’ll have to use your fingers to spread the mixture out) or drop by spoonfuls on a baking sheet. Bake for 20 minutes. Let cool completely before eating (will taste funny warm.)
Makes 9 servings, each:
8 g fat
14 g carb
5 g fiber
5 g protein