Chocolate Rye Cookies
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 51.8
- Total Fat: 3.9 g
- Cholesterol: 14.3 mg
- Sodium: 75.2 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.6 g
- Protein: 0.8 g
View full nutritional breakdown of Chocolate Rye Cookies calories by ingredient
Introduction
Easy, fast, and very VERY chocolate-y. Swap with milk chocolate for a more kid-friendly favor. Straight out of Jamie Oliver's 5 Ingredient recipe cookbook with a few swaps here and there Easy, fast, and very VERY chocolate-y. Swap with milk chocolate for a more kid-friendly favor. Straight out of Jamie Oliver's 5 Ingredient recipe cookbook with a few swaps here and thereNumber of Servings: 24
Ingredients
-
100 grams Bread, rye
100 grams Margarine like spread, approximately 40% fat
100 gram(s) Valor Dark Chocolate 70% with Orange and Stevia (by LLTHOMAS1117)
5 serving Great Value No Calorie Stevia
2 medium Egg, fresh, whole, raw
Directions
1.- Blitz the rye bread in a food processor. Preheat oven to 200ºC
2.- Melt the chocolate and the margarine and mix together
3.- Add in the eggs to the blitzed rye bread, and cream together with the sugar.
4.- Add in the chocolate/margarine mixture, and mix thoroughly.
5.- Place in a pastry/plastic bag and place 24 dollops over a parchment paper lined tray.
6.- Bake for 10-15m and let cool on a rack so they won't become too soft.
These will keep for a week on a plastic re-sealable bag out of the fridge.
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user KLASHNIKV1.
2.- Melt the chocolate and the margarine and mix together
3.- Add in the eggs to the blitzed rye bread, and cream together with the sugar.
4.- Add in the chocolate/margarine mixture, and mix thoroughly.
5.- Place in a pastry/plastic bag and place 24 dollops over a parchment paper lined tray.
6.- Bake for 10-15m and let cool on a rack so they won't become too soft.
These will keep for a week on a plastic re-sealable bag out of the fridge.
Serving Size: Makes 24 cookies
Number of Servings: 24
Recipe submitted by SparkPeople user KLASHNIKV1.
