Chocolate drop cookies (hl)

36 Servings

Ingredients

Quantity Ingredient
½ cup Sugar
¾ cup Softened spread margarine or butter
1 Egg yolk or ener-g egg replacer powder
1 teaspoon Almond or vanilla extract without alcohol or sweetener
¼ cup Chatfield's carob powder or cocoa powder
1½ cup Flour; e.g 3/4 cup oat flour and 3/4 cup barley
1½ teaspoon Xanthan gum

Directions

Preheat oven to 375 degrees. In a large bowl, beat the sugar, margarine or butter, egg yolk and extract until lightly fluffy. Stir in the carob powder and beat again until fluffy. Stir in the flour ½ cup at a time, mixing well after each addition. By teaspoonfuls, drop the dough onto an ungreased cookie sheet, leaving 1 inch between cookies.

Bake for 6-8 minutes. Using a spatula, place the cookies immediately on a platter for cooling.

Courtesy of Wilma Nachsin and Mary Harris' "My Kid's Allergic to Everything Dessert Cookbook"

Yield: 3 dozen cookies

Nutritional information: 66 calories and 4 grams of fat per cookie Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@...> Recipe by: RECIPE FOR HEALTH SHOW #RHF197 Posted to MC-Recipe Digest V1 #799 by 4paws@... (Shermeyer-Gail) on Sep 24, 1997

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