Tuesday, January 6, 2009

Dairy Free Double Chocolate Espresso Cookies


3 oz unsweetened baking chocolate, chopped
2 cups or 12 oz dairy free semi-sweet chocolate chips, divided
1/2 cup dairy free margarine stick, cubed
1 tbs instant coffee granules
1 cup plus 2 tbs sugar
3 eggs
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

In a microwave safe bowl combine unsweetened chocolate, 1 cup chocolate chips, dairy free margarine sticks, and instant coffee.
Microwave on high in 30 second intervals stirring after each until melted and smooth.
Set aside to cool.
In a small mixing bowl, beat sugar and eggs for 3 minutes or until thick and lemon colored.
Beat in melted chocolate mixture.
Combine flour, baking powder, and salt in a small bowl; add into the chocolate mixture.
Stir in the remaining chocolate chips.
(Note - dough will be pudding like consistancy. Let set a bit before baking to make it easier to handle.)
Drop by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
Bake at 350 for 10 to 12 minutes or until puffed and the tops are cracked.
Cool for 5 minutes before removing from pans.
Makes 36 cookies.

Nutritional Information Per Cookie:
Calories: 117.2
Total Fat: 6.6 g
Total Carbs: 14.4 g
Dietary Fiber: 1.0 g
Protein: 1.7 g

1 comment:

  1. My bf is lactose-intolerant and addicted to coffee - he'll definitely be pleased with this recipe!


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