I found this blog a little while back, 17andbaking, which just had the most beautiful pictures and excellent writing that I added it to the list of blogs that I read regularly.
As I was searching through the recipe list after T- left for Dallas, I found this recipe...I didn't have any eggs in the fridge, so it appealed to me because I needed a sugar fix.
Plus I haven't found a cookie that I like a lot yet, so I figured I might as well try it!
O
M
G
These cookies are freaking awesome. I keep wanting to give them away...but then whenever I open the container, I just pop another one of these suckers in my mouth. I have to say it again...they are so freaking good!
No eggs, no dairy...simply awesome. Chewy in the middle, crispy on the edges...the perfect mini-treat after a day at the gym, or a day at work, or just because...:-)
Anyways, MAKE THESE. They're easy, they're good, and you can modify them in any way. When I first saw the recipe, they were made with raspberry jam. But...I didn't have any of that, so I used some strawberry rhubarb Tyler and I bought at a farmers market. But seriously, you can make them with any jam you have available. Next time: Hot Pepper Jelly (homemade by the lovely author of Laurie's Little Kitchen)
Two-Bite Cocoa Jam Cookies
Adapted from 17andbaking
0.5 cup + 2 tblsp your favorite jelly or jam
1 cup sugar
0.33 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
0.5 cup cocoa powder
1.5 cups flour
0.75 tsp baking soda
0.5 tsp salt
Sugar for sprinkling
Preheat oven to 350F
Sift together all flour and cocoa powder. Mix in the sugar, baking soda, and salt. In a separate bowl mix together the jelly, the oil, and the extracts. Mix them into the dry ingredients.
Honestly, to mix the wet and dry ingredients here, it's best to work the dough with your hands. It's supposed to be a little crumbly, but wet enough for you to roll it into small, walnut sized balls.
On a cookie sheet (either sprayed or lined with parchment paper), roll out the dough into walnut sized ball. Stick them in the oven and bake for 10 minutes.
When they come out, flatten them slightly with your finger tips, and sprinkle with some sugar.
Tasty goodness!
As I was searching through the recipe list after T- left for Dallas, I found this recipe...I didn't have any eggs in the fridge, so it appealed to me because I needed a sugar fix.
 |
O
M
G
These cookies are freaking awesome. I keep wanting to give them away...but then whenever I open the container, I just pop another one of these suckers in my mouth. I have to say it again...they are so freaking good!
No eggs, no dairy...simply awesome. Chewy in the middle, crispy on the edges...the perfect mini-treat after a day at the gym, or a day at work, or just because...:-)
Anyways, MAKE THESE. They're easy, they're good, and you can modify them in any way. When I first saw the recipe, they were made with raspberry jam. But...I didn't have any of that, so I used some strawberry rhubarb Tyler and I bought at a farmers market. But seriously, you can make them with any jam you have available. Next time: Hot Pepper Jelly (homemade by the lovely author of Laurie's Little Kitchen)
Two-Bite Cocoa Jam Cookies
Adapted from 17andbaking
0.5 cup + 2 tblsp your favorite jelly or jam
1 cup sugar
0.33 cup canola oil
1 tsp vanilla extract
1 tsp almond extract
0.5 cup cocoa powder
1.5 cups flour
0.75 tsp baking soda
0.5 tsp salt
Sugar for sprinkling
Preheat oven to 350F
Sift together all flour and cocoa powder. Mix in the sugar, baking soda, and salt. In a separate bowl mix together the jelly, the oil, and the extracts. Mix them into the dry ingredients.
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| Creepy cool picture |
On a cookie sheet (either sprayed or lined with parchment paper), roll out the dough into walnut sized ball. Stick them in the oven and bake for 10 minutes.
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| The size they should be when you stick them in the oven |
When they come out, flatten them slightly with your finger tips, and sprinkle with some sugar.
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