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1 3/4 c flour
3/4 unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp black pepper
1 1/3 c packed light brown sugar
1/2 c vegetable oil
1/4 c low-fat sour cream
1 egg
1 tsp vanilla
1/2 c powdered sugar
This recipe makes about 6 dozen cookies and can easily be eaten by anyone who is a diabetic due to the trace amount of sugar in the recipe. You
can try this recipe with half the amount of sugar if you want to keep your sugar intake even lower.
1. Mix flour, cocoa, baking soda, salt and pepper in a medium bowl.
2. Beat brown sugar and oil in another bowl with mixer at medium speed until well-blended. Beat in sour cream, egg and vanilla.
3. Beat in dry mixture until dough forms. Form dough into a sphere and cover. Refridgerate until firm for 3-4 hours.
4. Preheat oven to 350 degrees. Roll dough into 1 inch balls and coat with powdered sugar. Place on ungreased cookie sheets.
5. Bake cookies for 10-12 minutes or until firm. Cool completely on wire racks.
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