Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup margarine
- 1 1/2 cups granulated white sugar
- 1 tsp vanilla
- 4 tbsp soy milk whipped with 2 tbsp cornstarch
- 3 cups unbleached white flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp tapioca starch or cornstarch
- 2 tbsp cinnamon
- 4 tbsp granulated white sugar
- 1 tbsp cocoa powder (optional)
- =
Directions
Preheat your oven to 300 F.
In a large bowl, cream the margarine and sugar together until smooth. Add the vanilla, and the cornstarch/soymilk mixture, and beat until well-mixed.
In a smaller bowl combine the flour, baking soda, salt, and tapioca/corn starch. Stir this into the wet ingredients and combine well.
In a very small bowl stir together the granulated sugar, cinnamon and cocoa powder (if desired).
Begin rolling the cookie dough into balls of about 3 tbsp each. Roll each ball in the cinnamon/sugar/cocoa powder mixture until completely coated and place on an ungreased baking sheet. Continue until all the dough is used up. Using the bottom of a glass, press down on each ball until they are about an inch thick. Bake for 12 - 14 minutes, and no more. The cookies should still seem very soft when you remove them from the oven. Let cool on the pans for about 10 minutes, and then transfer to a wire baking rack and let cool completely.
Makes about 30 cookies. This recipe can be halved, if desired.