I attended a cooking demo while at Miraval a couple weeks ago, and these cookies were on the menu. We were able to sample them during class, and as soon as I had my first bite I knew they’d be the first thing I made when I got home. The woman who taught the class, Kim Macy, is the pastry chef at Miraval, so she was full of tips on how to make baked goods a little healthier – raw evaporated cane sugar, egg whites, adding fruit, etc. What’s amazing about these cookies, though, is that you would never know they’re meant to be healthy – or as I call them, spa cookies.
I’ve always had a sweet tooth, and anything fruity is my weakness. I love the raspberry and lemon combo here, but I think these cookies would be delish with any other berry – blueberries or diced strawberries would work just as well – use whatever sounds good to you or whatever you have on hand. The egg whites make the cookies extra light and airy and almost scone-like. The recipe only calls for one third of a cup of chocolate chips, so it’s just enough to make the cookie feel indulgent without adding a ton of extra calories. I googled the recipe when I got home, and discovered they had even been on Oprah! One of my favorite tips from the class – if you can’t find evaporated raw cane sugar (I never can), just pulse turbinado or demerara sugar (sugar in the raw) in your food processor until it’s a little more finely ground.
The recipe says you can use fresh or frozen berries, but in the class we used fresh and Kim made folding the berries in look easy. When I tried it at home, it didn’t go quite so well – there were a lot of squished berries and my batter turned pink pretty quickly. When I make them again I’ll use frozen berries to avoid that problem – should you do the same, just make sure they’re straight from the freezer when you add them to the dough or they’ll bleed even more than fresh berries.
As you can see from the photos, Kim is also a lot better at icing the cookies using her whisk than I am – I considered piping the icing on, but then thought the whisk idea had just looked so fun….oops! Practice makes perfect, though, so that just means I have an excuse to make these again (soon).
Miraval, previously: magic bars
3/4 cup butter (or combination butter and coconut oil – the recipe calls for all butter but I used half butter and half coconut oil)
1 cup evaporated raw cane sugar (or granulated sugar)
1 large egg
3 large egg whites
1/4 cup lemon juice
1 teaspoon lemon zest
3 1/2 cups unbleached flour
1 1/2 teaspoons baking soda
1/3 cup white chocolate chips
1/2 cup raspberries, fresh or frozen
For glaze, optional:
Powdered sugar, lemon juice – measurements aren’t exact, but I used about one cup of powdered sugar and a little less than the juice of one medium lemon. Just add the lemon juice slowly until you reach the right consistency, and add more sugar if it gets too thin. You want it thin enough that you can drizzle it over the cookies easily, but not so thin that it won’t dry/make the cookies soggy.
Preheat oven to 350 degrees F. Spray cookie sheet(s) with non-stick cooking spray or line with parchment. Cream together butter (and/or coconut oil) and sugar. Add egg and egg whites one at a time, then lemon juice and zest. Combine flour and baking soda and mix into batter. Stir in the chocolate chips, then gently fold in the raspberries. Bake 7-10 minutes. To make glaze: Whisk lemon juice into powdered sugar until your desired consistency is reached. Drizzle over cookies, let dry.
Nutrition Information: (based on this recipe making 60 cookies – which would mean they’re teaspoon sized. I made mine with a small cookie scoop – probably a rounded-tablespoon-size – and my batch yielded 36 cookies).
Total Fat: 3 g
Saturated Fat: 1.5 g
Cholesterol: 10 mg
Sodium: 55 mg
Carbohydrate: 8 g
Fiber: 0 g