Thursday, January 12, 2017

Baked cookies today

Made these today--quite good.

Bob's Chocolate Fudge Nut Cookies
(low sugar, low salt)

1 cup Hershey's unsweetened cocoa
1.5 cups skim/1% milk
3/4 cup canola oil
2 cups Splenda
1 cup Splenda Brown Sugar
1/2 cup eggbeaters or 2 eggs
2.5 cups flour
1 cup instant oats
2 tsp baking soda
1 cup chopped walnuts or pecans. (optional)

1. Mix cocoa and milk, microwave one minute until mostly dissolved. Then mix with oil, Splenda and eggbeaters.

2. Stir baking powder, flour and oats into batter. (and nuts if you use them)

3. Drop (real) teaspoon full of batter on greased baking sheets. Bake in a preheated 350 degrees for about 12 minutes. Do not over-bake.

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