Dairy Free Chocolate Kisses
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 48
Ingredients
*Whole Wheat Flour, 1 cup (remove) Brown Sugar, 1 cup, packed (remove) Baking Soda, 3 tsp (remove) Salt, .25 tsp (remove) Egg, fresh, 2 large (remove) Vanilla Extract, 1 tsp (remove) Hershey's Chocolate Syrup, 6 tbsp (remove) Granulated Sugar, .75 cup (remove) Instant, Quick, and Regular Oats Cereal, 1.5 cup, dry, yields (remove)
1. Preheat the oven o 375 F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, combine the oats, flour, brown sugar, powdered sugar, baking soda and salt. In another mixing bowl, whisk together the canola oil, eggs, lemon juice and vanilla extract until combined. Add the wet ingredients to the dry, mixing until just combined. Fold in the dark dairy-free chocolate chips. Drop the mixture on the prepared sheet with a spoon, spacing the cookies about 2 inches from one another. Bake for 8-12 minutes, or until lightly golden brown around the edges. Let cool on a wire cooling rack and serve warm or at room temperature.
Serving Size: makes 48 miniature cookies
Number of Servings: 48
Recipe submitted by SparkPeople user BAGGIERRA.
2. In a large mixing bowl, combine the oats, flour, brown sugar, powdered sugar, baking soda and salt. In another mixing bowl, whisk together the canola oil, eggs, lemon juice and vanilla extract until combined. Add the wet ingredients to the dry, mixing until just combined. Fold in the dark dairy-free chocolate chips. Drop the mixture on the prepared sheet with a spoon, spacing the cookies about 2 inches from one another. Bake for 8-12 minutes, or until lightly golden brown around the edges. Let cool on a wire cooling rack and serve warm or at room temperature.
Serving Size: makes 48 miniature cookies
Number of Servings: 48
Recipe submitted by SparkPeople user BAGGIERRA.
Nutritional Info Amount Per Serving
- Calories: 56.5
- Total Fat: 0.4 g
- Cholesterol: 7.7 mg
- Sodium: 116.1 mg
- Total Carbs: 14.2 g
- Dietary Fiber: 0.6 g
- Protein: 1.0 g
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