*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This cookie is tasty I might try it with unsweetened chocolate instead of cocoa next time to see if there is a difference. Also should add sweetners with dry ingredients not with eggs like regular sugar.
I loved this recipe once I tweaked to suit me. I made two batches: one as written and one in which I substituted 1/3 St. Joseph's Maltitol Sweetner and reduced the water to about a Tablespoon or two. In comparing the two the one with the St. Joseph's was sweeter and I thought a better tasting cookie. The original recipie produced a cookie that was more bitter in taste.
This is an excellent recipe- very versatile. I have many food allergies so I used amaranth flour flax (instead of an egg) potato milk and honey (instead of granular sweetener). They still turned out wonderful. Also if you bake them for less time they stay chewy in the middle and taste like brownies!