These little gems are adapted from 17 and baking - my new favorite teenage blogger. This girl is amazing. Not only is she from Seattle, my long last city, but she is in school, a teenager, and has a beautiful blog. She is very talented.At only 20 calories a cookie these might be my new favorite cookie to make. Of course they had to give me some problems at first but I think I worked out the kinks. You should know that cooking with apple sauce and splenda as substitutes will result in much drier cookies. Next time I will use 1 tbsp light butter in place of some of the apple sauce to make these even better.
Ingredients:
- 2 tbsp raspberry jelly
- 1/4 cup Splenda
- 1.5 tbsp apple sauce (next time I will use 1 tbsp butter and possibly make up the difference with a little extra jelly)
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 tbsp cocoa powder
- 6 tbsp flour
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1 tsp sugar for dusting
- Preheat oven to 350 degrees
- Sift together flour, cocoa powder, Splenda, salt, and baking soda. Add jelly, apple sauce, and both extracts.
- Mix until combined and move into the freezer to cool for 10 minutes. This step was not in the original recipe but it made the dough much more manageable.
- Remove from freezer and roll into tiny, slightly larger than a marble, sized balls. Sprinkle with sugar. Sugar the bottom of a glass and flatten the cookies.
- Bake for 8 minutes.
