Chocolate Raspberry TreatsSubmitted by: RAMPANTPANDA
IntroductionChocolate raspberry cookies from the Secrets of Fat-Free Baking cookbook. Chocolate raspberry cookies from the Secrets of Fat-Free Baking cookbook.
4 tablespoons reduced-fat margarine or light butter
3/4 cup light brown sugar
1/4 cup lite chocolate syrup
1 tablespoon plus 1 teaspoon water
1 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour or unbleached flour
1 cup quick-cooking oats
3/4 teaspoon baking soda
3 tablespoons plus 1 1/2 teaspoons sugar free raspberry fruit spread or jam
Coat a baking sheet with nonstick cooking spray. Roll the dough into 1-inch balls and place the balls on the sheet, spacing them 1-1/2 inches apart. If the dough is too sticky to handle, place it in the freezer for a few minutes. Using the back of a 1/4-teaspoon measuring spoon, make a depression in the center of each ball. Dip the spoon in sugar, if necessary, to prevent sticking. Fill each depression with 1/4 teaspoon of jam.
Bake at 300 degrees F for 18-20 minutes. To check for doneness, lift a cookie from the sheet with a spatula. The bottom should be nicely browned. Cool the cookies on the pan for 1 minute. Then transfer the cookies to wire racks and cool completely. Serve immediately, or transfer to an airtight container. Makes 42 cookies.
Don't think for a moment that chocolate syrup and raspberry jam are your only options! Others include:
* Chocolate syrup and strawberry jam
* Marshmallow spread instead of jam
* Caramel syrup with mini chocolate chips
* White chocolate syrup and strawberry jam
Number of Servings: 42
Recipe submitted by SparkPeople user RAMPANTPANDA.