Prep 15 mins
Cook 10 mins
A chewy, chocolatey cookie that's good for snacking. I adapted this from a ginger snap recipe.
- 3⁄4 cup white sugar
- 1 ounce vegetable oil
- 1 ounce molasses
- 3⁄4 cup whole wheat flour
- 1⁄4 cup cocoa powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 ounce water or 1 ounce soymilk or 1 ounce milk
- Preheat oven to 350 degrees F.
- and grease or spray a cookie sheet.
- In a large bown, mix together sugar, vegetable oil, and molasses.
- Combine remaining dry ingredients and stir until there are no more streaks.
- Add dry ingredients to sugar mixture and blend thoroughly.
- The mixture will be dry.
- Add just enough water, soy milk, or milk to form a very stiff dough.
- Drop by the heaping teaspoon onto the cookie sheet, leaving at least 1 1/2 inches between cookies, since they will expand.
- Bake for 10 minutes, then immediately transfer to a rack to cool.
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!
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).
Snaps is not a good term for these as they are soft and chewy. Taste great.