Makes 26 cookies, each approximately 93 calories, 6.5 grams fat, 8 grams carbs, 1.5 grams fiber, 2 grams protein; 3 WW Points +
1 cup white whole wheat flour
½ cup Dutch process cocoa
¼ tsp baking powder
2 tsp instant espresso powder
1 TBSP warm water
10 TBSP butter or substitute
5 TBSP sucralose/brown sugar blend
5 TBSP sucralose/brown sugar blend
3 large eggs
1 cup dark chocolate and mint morsels, plus 26 mint morsels for top of cookies
Preheat oven to 350 degrees.
In a medium bowl, sift together the flour, cocoa and baking powder.
Dissolve the espresso powder in the water.
Cream together the butter and sucralose/brown sugar blend.
Add in the eggs one at a time, beating well between each.
Add in the espresso.
Slowly add in the flour mixture.
Stir in the morsels, except the extra mint ones.
Scoop by tablespoonfuls on to cookie sheet lined with parchment.
Place 1 mint morsel on top of each cookie.
Bake for 8 minutes for fudgy cookies, 10 minutes for cake like cookies.
Remove to a cooling rack and cool completely.
Store in airtight container.
