My H-E-B Texas Life Magazine, December 2011
3c.H-E-B The Baker's Scoop All Purpose Flour,
1/2c.H-E-B The Baker's Scoop Cocoa Powder,
1c.H-E-B Extra Light Olive Oil,
1c. each:H-E-B Brown Sugar and 0 Calorie Sweetener,
4H-E-B Large Eggs or 1 c. H-E-B Real Egg,
•Chocolate Candy Cane Topping:,
2squaresH-E-B Chocolate Coating,
1c.peppermint candies, crushed,
1Heat oven to 350°F. Line three cookie sheets with H-E-B Parchment Paper. Set aside. Sift together flour, baking powder and cocoa powder. Set aside.
2Beat olive oil, brown sugar, and 0 calorie sweetener 1 minute with electric mixer on medium 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).
3Drop dough by tablespoons on prepared cookie sheets. Bake 10 minutes, cool on wire rack.
4Melt chocolate coating according to package directions. Dip top of each cookie in melted chocolate, then in crushed peppermints.
Calories: 120, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 10mg, Carbohydrates: 15g, Sugar: 9g, Protein: 1g