Ingredients for Chocolate Snaps
- White Sugar
- 1/2 cup (120ml) vegetable oil
- 1/3 cup (80ml) molasses
- Whole Wheat Flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2-4 tablespoons water
- 1 cup (200g) packed brown sugar
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon ground cinnamon
- optional: 2-4 tablespoons soy milk/milk
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How to Make Chocolate Snaps
- Preheat your oven to 350°F (175°C).
- Grease or line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup (200g) packed brown sugar, ½ cup (120ml) vegetable oil, and ⅓ cup (80ml) molasses until well combined.
- In a separate bowl, whisk together 1 ½ cups (180g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- The dough will be quite thick and dry.
- Add just enough water (or soy milk/milk) – about 2-4 tablespoons – to bring the dough together into a stiff, workable consistency.
- Drop by heaping teaspoonfuls onto the prepared baking sheet, leaving at least 1 ½ inches between each cookie to allow for spreading.
- Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
- Immediately transfer the cookies to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
26g
Fat
1g
Carbs
3g
