Devil's food cookies
1
Points®
Total time: 22 min • Prep: 12 min • Cook: 10 min • Serves: 60 • Difficulty: Easy
These cake-like cookies are great dunked into coffee, milk or tea. Or create a creamed-filled sandwich with some aerosol whipped cream.*
Ingredients
Cooking spray
4 spray(s)
All-purpose flour
2 cup(s)
Baking soda
1 tsp(s)
Table salt
¼ tsp(s)
Cooked lentils
¾ cup(s), drained and rinsed
Raw egg
2 large, separated
Bittersweet chocolate
3½ oz, melted
Unsalted butter
½ stick(s), softened
Sugar
1 tbsp(s)
Vanilla extract
2 tsp(s)
1% low-fat buttermilk
½ cup(s)
Powdered sugar (confectioner's)
1 tbsp(s)
Instructions
1
Preheat oven to 180°C (350ºF). Coat two large cookie sheets with cooking spray or line with parchment paper.
2
In a small bowl, sift flour, baking soda and salt; set aside.
3
In a blender or food processor, puree lentils with egg yolks until smooth; set aside.
4
Melt chocolate in a double boiler or microwave.
5
In a large mixing bowl using an electric mixer, cream butter, sugar and vanilla until light and fluffy. With mixer running on low speed, add melted chocolate; combine thoroughly. Add pureed lentils; mix well.
6
Alternating in batches, add flour mixture and buttermilk to batter, mixing after each addition (dough will be sticky).
7
Whip egg whites until soft peaks form; fold into the batter.
8
Drop heaping teaspoons of batter onto prepared cookie sheets, leaving about 2.5cm (1 inch) between cookies; bake until puffed and set, about 8 to 10 minutes. Allow cookies to cool on cookie sheets for about 2 minutes and then remove to a wire rack to cool completely. Store in an airtight container. Dust with powdered sugar before serving. Yields 1 cookie per serving.
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