We had an especially fun morning at the Library today: Cookie Monster and celebrity chef Rocco DiSpirito came to visit! As part of the KidsLIVE series, Rocco demonstrated how you can make low-calorie cookies without sacrificing taste, while Cookie Monster, well, made a mess and swallowed a wooden spoon. We learned that indulgence can still be healthy, and Rocco’s Now Eat This! Truck even passed out 1,000 free double chocolate chip and oatmeal raisin cookies for everyone in attendance. What a Friday treat, right?

So if you’re interested in whisking away your weekend with egg whites and agave nectar, give these recipes for Rocco’s healthy cookies a shot.

Double Chocolate Chip Cookies (makes 12 large cookies, 74 calories each)

Nonstick cooking spray

1/2 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder, sifted

1 cup canned white cannellini beans, rinsed and drained

2 tablespoons agave nectar

3 large egg whites

4 packets (about 4 grams) powdered stevia, such as SweetLeaf

1/4 cup puffed millet cereal, such as Arrowhead Mills

1/4 cup mini chocolate chunks

2 tablespoons turbinado sugar, such as Sugar in the Raw

Directions

1. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper and spray lightly with cooking spray. Set aside.

2. In the bowl of a food processor, combine vanilla, cocoa, cannellini beans, and agave, and blend the mixture until smooth, about 3 minutes, scraping down the side of the bowl halfway through blending.

3. In the bowl of a mixer fitted with a whip attachment, beat the egg whites until they form soft peaks. Gradually beat in the stevia. Continue to beat the whites until they are creamy and nearly stiff. Add one-third of the egg-white mixture to the cocoa-bean mixture in the food processor. Blend to combine, about 30 seconds. In 2 batches, fold the lightened cocoa mixture into the egg whites until they are almost fully combined. Add the millet to the batter. Fold batter until the millet is evenly dispersed and cocoa mixture is completely incorporated.

4. Drop mounded spoonfuls of batter onto the prepared sheets. Spread butter out to form cookies about 2 1/2 inches in diameter. Sprinkle the chocolate chips and turbinado sugar on top of the cookies.

5. Bake for 12 to 14 minutes, rotating the pans one turn halfway through baking. Using a metal spatula, transfer cookies to wire racks to cool.

Oatmeal Raisin Cookies (makes 12 cookies, 84 calories each)

Nonstick cooking spray

1/4 cup agave nectar

1 teaspoon vanilla extract

1/2 cup no-sugar-added apple butter

1/2 cup liquid egg substitute

1 teaspoon ground cinnamon

2 cups toasted whole-grain oat cereal, such as Cheerios

1 cup puffed millet cereal, such as Arrowhead Mills

1/2 cup raisins

Directions

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and spray lightly with cooking spray.

2. In a large bowl, add the agave, vanilla, apple butter, egg substitute, and cinnamon. Stir together until well blended.

3. Place half of the oat cereal in a reusable plastic bag, and crush with a rolling pin. Add the crushed cereal, remaining cereal, millet, and raisins to the apple butter mixture. Stir together.

4. Spoon the cookie mixture onto the prepared baking sheets, and bake until they are lightly browned, about 15 minutes. Let cool for 5 minutes before transferring to a wire rack.