Chocolate Peppermint Cookies
3 c. H-E-B The Baker's Scoop All Purpose Flour
1 tsp. baking powder
1/2 c. H-E-B The Baker's Scoop Cocoa Powder
1 c. H-E-B Extra Light Olive Oil
1 c. each: H-E-B Brown Sugar and 0 Calorie Sweetener
4 H-E-B Large Eggs or 1 c. H-E-B Real Egg
• Chocolate Candy Cane Topping:
2 squares H-E-B Chocolate Coating
1 c. peppermint candies, crushed
Heat oven to 350°F. Line three cookie sheets with H-E-B Parchment Paper. Set aside. Sift t
ogether flour, baking powder and cocoa powder. Set aside.
Beat olive oil, brown sugar, and 0 calorie sweetener 1 minute with electric mixer on mediu
m speed. Beat in eggs, one at a time, on medium speed (about 1 minute). Add flour mixture
one cup at a time on low speed (about 2 minutes).
Drop dough by tablespoons on prepared cookie sheets. Bake 10 minutes, cool on wire rack.
Melt chocolate coating according to package directions. Dip top of each cookie in melted c
hocolate, then in crushed peppermints.
Calories: 120, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 10mg, Carbohyd
rates: 15g, Sugar: 9g, Protein: 1g
My H-E-B Texas Life Magazine, December 2011