Learn how to bake delicious and light chocolate espresso cookies.
Yield: sixty to seventy cookies, each approximately fifty-five calories
Line a strainer or fine sieve with a double layer of paper toweling. Place the strainer/sieve in a bowl large enough that the strainer/sieve doesn’t touch the bottom. Spoon applesauce into the strainer/sieve, and let it stand for about thirty minutes. You’ll be left with thickened applesauce, which is a great substitute for fat. Scoop out three-fourths cup of this applesauce and set aside.
Preheat the oven to 325 degrees Fahrenheit (165 degrees Celsius).
In a small bowl, stir together the coffee, vanilla, and water, until the granules are dissolved. Set aside.
Using a medium-speed mixer, cream the oil, applesauce, 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 powder, 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 tablespoon onto lined cookie sheets. Alternatively, use a mini-scoop to form the cookies. You may have to spray it with nonstick cooking spray. Bake the cookies for 10 minutes. Let them cool before removing them from the sheets.
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!