4 Reviews

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!

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CookingTimeForMe April 08, 2009

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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ladypit January 25, 2008

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

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Missy Wombat August 19, 2007

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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CarletonKaren January 04, 2003
Chocolate Snaps