Chocolate Snaps

"A chewy, chocolatey cookie that's good for snacking. I adapted this from a ginger snap recipe."
 
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Ready In:
25mins
Ingredients:
8
Yields:
25-30 cookies
Serves:
25-30
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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).
     
  3. Snaps is not a good term for these as they are soft and chewy. Taste great.
     
  4. These are just the right combination of chewy and crunchy, and I think they're better the second day. We also tried rolling them in balls and then rolling them in powdered sugar before baking. Both varieties were great.
     
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RECIPE SUBMITTED BY

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