Chocolate Cookie Cups

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
3 tablespoons	45ml	All-purpose flour
3 tablespoons	45ml	Quick-cooking oats
2 tablespoons	30ml	Finely chopped almonds
1 tablespoon	15ml	Unsweetened cocoa
1/4 teaspoon	1.3ml	Salt
2 tablespoons	30ml	Margarine - melted
1/2 teaspoon	2.5ml	Vanilla extract
1/4 teaspoon	1.3ml	Almond extract
3		Egg whites - lightly beaten
		Vegetable cooking spray

Recipe Instructions

Combine the first 6 ingredients in a medium bowl. Combine margarine, extracts, and egg whites; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.

Coat baking sheets with cooking spray; using a finger, trace 12 (3-inch) circles on baking sheets. Spoon 1 tablespoon batter into center of each circle; spread batter to outside edge of each circle. Bake at 350F for 10 minutes or until edges appear dry.

Remove cookies from pan immediately, and place each cookie over an inverted 6-ounce custard cup (or jar) coated with cooking spray. Shape the cookies around custard cups to form cookie cups, and let cool completely.

Yield: 1 dozen (serving size: 1 cookie).

Source:
Cooking Light, Jul/Aug 1995, page 101

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