Chocolate Snaps
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
25-30 cookies
- Serves:
- 25-30
ingredients
- 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 1 ounce soymilk or 1 ounce milk
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
-
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).
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