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Mint Chocolate Drops

Mint Chocolate Drops

This is adapted from Secrets of Fat Free Baking by Woodruff.  They were very good when still hot, with a thin fudgy center but I think I would cook them a bit less since they toughened up a few hours later even though I sealed them up.

In a mixer, combine:

  • 1 c plus 1 T whole wheat flour
  • 2 T cocoa powder
  • 1/2 c sugar
  • 3/4 t baking soda

Add and mix until it holds together (give it some time, maybe 5 min):

  • 1/4 c Prune Puree
  • 3 T chocolate syrup
  • 1 t vanilla extract
  • 1/2 t peppermint extract (or any flavor)

Add and combine:

She says to spray a baking sheet with oil spray, but my sheets are seasoned and didn’t need it.  Our cookie scoop holds a tablespoon and that worked well – made 25 cookies.  They don’t spread much, so maybe an inch between them.  Flatten with a spoon, dipping the spoon in water if the dough is sticking.  Bake at 350, I would try 9 min if you want to save them, 10 (per the original recipe) if you plan to gobble them up right away.  Let sit on the sheet one minute, then cool on racks.

Followup note: I made these with whole wheat pastry flour this time, forgot and baked them 10 min again, and they were very good even cooled.  I doubt the flour and the time were related, but this note is just to tell you that pastry flour works and 10 min works, sometimes anyway.


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