Chocolate Snaps

READY IN: 25mins
Recipe by pdxjosh

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

Top Review by CookingTimeForMe

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!

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a