| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco-cky, Drop-cky | 36 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 3/4 | c | Softened spread margarine or |
| butter | ||
| 1 | Egg yolk or ener-g egg | |
| replacer powder | ||
| 1 | t | Almond or vanilla extract |
| without alcohol or | ||
| sweetener | ||
| 1/4 | c | Chatfield's carob powder or |
| cocoa powder | ||
| 1 1/2 | c | Flour, e.g 3/4 cup oat flour |
| and 3/4 cup barley | ||
| 1 1/2 | t | Xanthan gum |
INSTRUCTIONS
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 1/2 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@netrax.net> Recipe by: RECIPE FOR HEALTH SHOW #RHF197 Posted to MC-Recipe Digest V1 #799 by 4paws@netrax.net (Shermeyer-Gail) on Sep 24, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 43
Total Fat: 4.9g
Cholesterol: 10.1mg
Sodium: 35.9mg
Potassium: 104.4mg
Carbohydrates: 6.6g
Fiber: 0g
Sugar: 4.2g
Protein: <1g