Chocolate - Chocolate Chip Cookies
100% Whole Gain, No Sugar Added
3/4
cup Cocoa
1 cup non-fat dry milk powder
1 1/2 teaspoons baking
soda
1/2 teaspoon salt
2 cups whole grain flour
1 1/4
cup margarine, softened
2 1/2 cups SPLENDA
2
large eggs
1 tablespoon molasses
2 teaspoons vanilla extract
1
cup Bittersweet Chocolate Chips
1 cup finely chopped nuts
(optional)
Preheat
oven to 350 degrees.
Combine
cocoa, milk powder, soda, and salt.
Add flour and set aside.
In
large bowl, beat margarine and SPLENDA at medium speed with an
electric mixer until fluffy.
Add eggs, molasses, and vanilla, beat
until blended.
Gradually add flower mixture, beating at low
speed until blended.
Fold
in chocolate chips.
Drop
cookies by tablespoonful onto ungreased baking sheets.
Bake
at 350 degrees for 8 to 9 minutes. Do not over bake. (Cookies will
be soft. They will puff during baking, flatten upon cooling.)
Cool on cookie sheet until set, about 1 minute; remove to
wire rack to cool completely.
** Bob’s Red Mill (bobsredmill.com)
produces whole-grain products.
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