Powdered Sugar-Coated Cocoa Cookies

INGREDIENTS

  • 1 tablespoon ground flaxseed
  • 2 tablespoons water or plum juice
  • 2 tablespoons unsalted butter
  • ⅜ cup cocoa powder
  • ⅔ cup firmly packed brown sugar
  • ½ teaspoon vanilla extract
  • ¼ cup mashed plums
  • ⅔ cup white rice flour
  • ⅓ cup Ener-G potato flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ¼ cup powdered sugar
  1. In microwave-safe cup, combine flaxseed and water; microwave on high for 15–30 seconds. Stir the mixture. (It should have the consistency of a thick egg white; this mixture is an egg substitute.)

  2. Add butter to microwave-safe mixing bowl; microwave for 15–20 seconds, until butter is melted. Add cocoa; blend into butter. Mix in flaxseed mixture, brown sugar, and vanilla.

  3. Add mashed plums to other ingredients; stir to combine. (If you wish to remove plum skins, push fruit through mesh sieve. Skins add some fiber to snack, but you may not like how they look. You can use food processor to pulverize plum skins.)

  4. Blend in flours, baking soda, and salt until dough forms.

  5. Refrigerate for 1–2 hours, or until mixture is firm enough to shape into balls.

  6. Preheat oven to 350°F. Form a heaping teaspoon of dough into ball; roll in powdered sugar.

  7. Place on ungreased cookie sheet; use back of fork to flatten each cookie.

  8. Bake for 8–10 minutes, or until firm. Cool completely on wire racks.

YIELDS 24 COOKIES; SERVING SIZE: 1 COOKIE

PER SERVING, using plums packed in heavy syrup: Calories: 66 | Protein: 1g | Carbohydrates: 14g Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 41mg | Fiber: 1g | PCF Ratio: 5-78-17 Exchange Approx.: 1 Starch

Comparative Analysis

Consider other substitutions, too. This analysis allows for all-purpose flour and plums canned in juice; powdered sugar is omitted: Calories: 58; Protein: 1g; Carbohydrates: 11g; Fat: 1g; Saturated fat: 1g; Cholesterol: 3mg; Sodium: 41mg; Fiber: 1g; PCF Ratio: 6-74-20; Exchange Approx.: 1 Carbohydrate.

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