Italian Chocolate Nut Cookies
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| ⅔ | cup |
cocoa powder
|
|
| 2 | cups |
brown sugar, light
|
*
|
| ½ | cup |
water
|
|
| 2 ½ | cups |
whole-wheat flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | teaspoon |
cloves
or allspice |
|
| 1 | cup |
almonds
finely chopped |
*
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 158 | ml |
cocoa powder
|
|
| 473 | ml |
brown sugar, light
|
*
|
| 118 | ml |
water
|
|
| 591 | ml |
whole-wheat flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 5 | ml |
cloves
or allspice |
|
| 237 | ml |
almonds
finely chopped |
*
|
| 237 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 350℉ (180℃).
Combine first four ingredients in a pot.
Heat slowly, stirring until the mixture resembles a syrup.
Let cool to room temperature.
Combine flour with baking powder and spices.
Pour in chocolate syrup and work into a stiff batter.
Add almonds and raisins.
Form into balls no larger than 1-inch and arrange on cookie sheets.
Bake for 12 to 15 minutes.
