Total Time
25mins
Prep 15 mins
Cook 10 mins

A chewy, chocolatey cookie that's good for snacking. I adapted this from a ginger snap recipe.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. and grease or spray a cookie sheet.
  3. In a large bown, mix together sugar, vegetable oil, and molasses.
  4. Combine remaining dry ingredients and stir until there are no more streaks.
  5. Add dry ingredients to sugar mixture and blend thoroughly.
  6. The mixture will be dry.
  7. Add just enough water, soy milk, or milk to form a very stiff dough.
  8. Drop by the heaping teaspoon onto the cookie sheet, leaving at least 1 1/2 inches between cookies, since they will expand.
  9. Bake for 10 minutes, then immediately transfer to a rack to cool.
Most Helpful

3 5

These were good, but in order to get a stiff batter I had to add about 2.5 ounces of soymilk. And then they melted into these impossible-to-get-off-the-sheet blobs. But man were those blobs tasty!

5 5

LOVED them! They were so easy to make. I used canola oil and almond milk. Probably about 3 oz. of almond milk. I made them big and only got 16 cookies. Because I cooked both trays at once I had to cook them a little longer so that I could get them off the trays. Crisy and chewy at the same time these are really wonderful. Great for when you have very little in the pantry yet want a treat. Also great with some vanilla ice cream (or possibly some tofutti).

4 5

Snaps is not a good term for these as they are soft and chewy. Taste great.