Thankfully, these fudge chocolate drops, with balsamic vinegar as the "secret" ingredient, are already lower in fat than most cookies because the balsamic vinegar retains the chocolate flavour and enhances its richness while the fruit (i used apples) gives the moisture to the cookies. The result was the decadent treat that is absolutely free of guilt! I modified the original recipe because I didn't have any prunes around the house; however, the use of apples turned out amazing! Since apple purees already have sweetness on its own, I was able to cut down on the sugar and completely eliminate the use of margarine and butter. Instead I incorporated some honey into the recipe; not only did honey add aroma, but it also played the role of margarine in "sticking" the batter together.
The cookies came out much softer and lighter than regular cookies, almost like thin brownies actually. (which is what I like: SOFT cookies) So here it is:零脂肪巧克力餅乾! Fat-free Balsamic Fudge Chocolate Cookies
1 cup unbleached white flour (or use gluten-free baking flour)
3/4 teaspoon baking soda
pinch cinnamon (optional)
1/8 teaspoon salt
1/2 cup plus 1 tbsp unsweetened cocoa powder (not Dutch-process)
11/2 to 2 tbsp honey
1 tbsp brown sugar
1/2 apple (I used Red Delicious, and puree it using a food processor and some water)
1/3 cup soy yogurt or soy milk
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar
Preheat oven to 350 F. Cover two baking sheets with parchment paper or a silicone baking mat.
Mix the flour, soda, cinnamon, and salt together and set aside.In a medium-sized mixing bowl, mix the apple puree with the sugar, honey(softened) and cocoa and combine. Add the soy yogurt, vanilla extract, and balsamic and stir until mixed. Finally, add the flour mixture and stir just until it's combined—don't over-mix.
Using a cookie scoop or tablespoon, drop tablespoons of the dough onto the baking sheets about 1 1/2-inches apart. Using the back of a spoon, flatten each cookie slightly and sprinkle with vanilla sugar. Place them in the oven. Bake for about 9 to 10 minutes—be careful not to burn the bottoms!
Remove from the oven and lift the parchment paper or silicone mats onto cooling racks. Allow to cool completely. These taste best cold and somehow even better the next day. Makes about 30 cookies.
Per cookie: 50Calories (kcal); trace Total Fat; (4% calories from fat); 1 g Protein; 14 g Carbohydrate; 0 mg Cholesterol; 52 mg Sodium; 1 g Fiber