Ingredients
- 6 tablespoons margarine, softened
- ½ cup Splenda
- ¼ cup sugar
- 5 tablespoons yogurt
- 1½ cups flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- ¾ cup unsweetened cocoa powder
- 1 large egg
- 1 teaspoons vanilla extract
- ½ cup semisweet chocolate chips
Directions
- Cream the margarine and sugars in a food processor or with a hand mixer. Stir in the yogurt.
- Sift the flour, baking powder, salt, spices, and cocoa in a medium bowl and add to the butter mixture. Add the egg and vanilla and mix until the batter is uniform.
- Refrigerate the dough for at least one hour.
- After one hour or when ready to bake, preheat the oven to 350°F.
- Roll the dough into balls about the width of a quarter. Tuck about 5 chocolate chips into the center of each one.
- Please the balls on the baking sheets and bake for 8 minutes.
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Prep Time
30 min
Nutrition Facts
- Servings per Recipe: 31 small cookies
- Serving Size: 1 cookie
- Calories: 75
- Calories from Fat: 31
- Total Fat: 4
- Cholesterol: 13 mg
- Sodium: 50 mg
- Carbohydrate: 11 g
- Dietary Fiber: 1 g
- Protein: 1 g
- Exchange: 1 starch
- Carbohydrate Units: 1