Chocolate Drops

Recipe Ingredients

1 cup	237ml	Walnuts - (6 oz)
3/4 cup	46g / 1.6oz	Unbleached all-purpose flour
3/4 cup	46g / 1.6oz	Whole-wheat pastry flour
2 teaspoons	10ml	Baking powder
3/4 teaspoon	3.8ml	Ground cardamom
1/2 teaspoon	2.5ml	Salt
1 cup	328g / 11oz	Pure maple syrup
3/4 cup	82g / 2.9oz	Unsweetened cocoa powder
3/4 cup	177ml	Vegetable oil
1/2 cup	118ml	Soy milk
1 tablespoon	15ml	Vanilla extract
2 teaspoons	10ml	Ground flaxseeds
1/2 cup	55g / 1.9oz	Dairy-free semisweet chocolate chips

Recipe Instructions

Preheat oven to 350 degrees. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven, cool slightly and chop coarsely; set aside. Lightly brush three baking sheets with oil or line with parchment paper; set aside.

In large bowl, mix both flours, baking powder, cardamom and salt; set aside. In food processor, combine maple syrup, cocoa, oil, soy milk, vanilla and flaxseeds and process until well blended.

Add maple mixture to flour mixture and stir until well blended. Stir in chocolate chips and chopped walnuts. Drop dough by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 15 minutes. Transfer cookies to wire racks to cool.

This recipe yields 3 dozen.

Per Cookie: 124 Cal; 2g Prot; 8g Total Fat (1 Sat. Fat); 13g Carb.; 0mg Chol; 35mg Sod.; 1g Fiber.

Source:
Vegetarian Times, December 2000

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