Chaya A. of Israel and Chashie K. of New York both asked for an alternative to a margarine- and sugar-laden cookie to have with their coffee. Both favor one with chocolate (the more, the merrier!) and coffee flavor, and both prefer whole wheat flour. I must admit I have the same weaknesses, and this is what I nosh on with my coffee (among other things!).
- unsweetened applesauce - 1 1/4 cups
- instant coffee granules - 2 1/2 tbsp
- vanilla extract - 1 tbsp
- water - 1 tbsp
- oil - 5 tbsp
- brown sugar - 1/4 cup
- splenda - 1/4 cup
- eggs - 2
- whole wheat flour - 2 cups
- cocoa - 6 tbsp
- salt - 1/2 tsp
- baking soda - 1/2 tsp
- chocolate chips - 1/2 cup (even 6 tbsp is enough)
Line a strainer or fine sieve with a double layer of paper toweling. Place the strainer/sieve in a bowl large enough that it doesn’t touch the bottom. Spoon applesauce inside, and let it stand for about thirty minutes. You’ll be left with 3/4 cup of thickened applesauce, which is a great substitute for fat. Scoop out this applesauce and set it aside.
Preheat the oven to 325F (170C).
In a small bowl, stir together the coffee, vanilla, and water, until the granules are dissolved. Set this aside. Using a mixer, on medium-speed, cream the applesauce, oil, sugar, and Splenda until the mixture is light and fluffy. Add the eggs, and mix until incorporated. Add the coffee mixture, and mix well. Set the mixer on low, and add the flour, cocoa, salt, and baking soda (you can mix these together first, if you prefer), mixing until just combined. Fold in the chocolate chips by hand.
Drop the cookie dough by rounded tablespoons onto lined baking sheets. Alternatively, use a mini-scoop to form the cookies. You may have to spray it with nonstick cooking spray. Bake the cookies for ten minutes. Let them cool before removing them from the sheets.
Tip: Freeze these cookies. They never get very hard, and they taste best straight from the freezer. They’re quite small, so you can even “fargin” yourself two with your coffee!