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Chocolate Thins

Diabetic.Foodie's picture
  Margarine 1⁄4 Cup (4 tbs), softened (solid)
  Granulated sugar 4 Teaspoon, replacing
  Egg 1
  Unsweetened cocoa powder 2 Teaspoon
  Vanilla extract 1 Teaspoon
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1 Dash
  Water 2 Teaspoon

Combine margarine, sugar replacement, egg, cocoa, and vanilla in a mixing bowl or food processor.
With an electric mixer or steel blade, process until creamy.
Add flour, baking powder, baking soda, salt, and water.
Mix well.
Shape dough into two balls.
Wrap each ball in plastic wrap and refrigerate at least 2 hours or overnight.
Roll out dough to 1/8 in. (3 mm) thickness on a lightly floured surface.
Cut with a 2 1/2 in. (6.25 cm) round cookie cutter and place on ungreased cookie sheets.
Bake at 350°F (175°C) for 8 to 10 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1031 Calories from Fat 453

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 10.3 g51.3%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 948.2 mg39.5%

Total Carbohydrates 124 g41.3%

Dietary Fiber 6.7 g26.8%

Sugars 21.5 g

Protein 21 g42.6%

Vitamin A 43.7% Vitamin C 0.09%

Calcium 42.9% Iron 48.2%

*Based on a 2000 Calorie diet

Chocolate Thins Recipe